Do you remember the first baseball glove that you ever successfully ”broke-in?” Or perhaps a nice new pair of tennis shoe that over time conformed to your feet in such a way that it was as if you had no shoes on at all? These comforting memories are similar to what a chef has in a great cast iron skillet. They sell them these days ”pre-seasoned”, but I recommend pan frying some chicken or catfish a couple of time to ensure proper seasoning. People are always looking for easy-to-clean pots and pans, and cast iron is just that. When finished bronzing fish or caramelizing veggies, simply wipe it out, rub a little oil on it, and set it in the cabinet or on the stove top. When you see cast iron in someone’s kitchen, you know there is some real cooking going on.

At the restaurant, we have used it in preparation of everything from Caribbean “Blackened” Gulf fish to seared skin-on chicken breast (a healthy alternative to frying with just as crisp a skin), and there is no better way to sear a steak as well. We have even been known to smash a sandwich between two cast iron skillets to create a Panini. If there were one kitchen tool needed to use as a multitasker and the definitive skillet in your kitchen, I would have to say it is a 12-inch cast iron skillet.

On the dinner menu now, we do a “Cast Iron Seared Ashley Farms Airline Chicken Breast with a House Smoked Tasso, Gulf Shrimp, and Three Potato Hash with Creole Mustard Braised Kale and a Brown Butter Vinaigrette.” First, I start with a bone-in, skin-on, all natural, free-range 8oz. Chicken Breast. I season with kosher salt and fresh cracked pepper, and place the skillet over high heat. It is important to let the chicken sit out at room temperature for a bit to take the chill off it, so it does not drastically lower the heat of the cast iron skillet when the chicken hits the pan. Rub a little clarified butter over the skin, and place in the hot pan. Ready for the best tip a chef can offer any cook? . . . DON’T MESS WITH IT! Do not move the chicken around, or flip it prematurely, as you want the skin to get crisp and the more continuous contact the skin has with the pan, the better the finished product. Let it sear for about five minutes, then flip it and sear another five minutes. If it is not done, finish it in a 425 oven. Remove, and let rest about five minutes before slicing. Enjoy with you favorite sides and sauce, or with just a knife and fork!