Sear, sauté, broil, braise, fry and even bake - a Lodge Cast Iron Skillet is so durable and versatile, every home should have one! A cast iron pan can be used on any type of hob, in the oven, on the grill or over the campfire.
The Lodge family have been casting premium iron cookware in their Tennessee foundry since 1896. Lodge cast iron cookware is already seasoned so it’s ready to go and you can use metallic utensils since there’s no chemical coating to damage.
It’s perfect for steaks, pasta bakes, frittata, roasted vegetables, crumbles, recipes like hunter’s chicken, and many, many more.
I’ll show you how to use a cast iron skillet to make a wonderful dessert; a gooey upside down cake with a twist that starts on the hob with the caramelisation of the fruit and then goes straight into the oven.
Pineapple and mango upside down cake
Quantities for a 26cm cast iron skillet, 30.5cm needs 80% more
For the topping
50g of unsalted butter
85g of brown sugar
6 pineapple slices in juice
For the cake
60g caster sugar
60g brown sugar
100g softened butter
210g plain flour
8 tbsp pineapple juice
1 tsp baking powder
50g desiccated coconut
2 tbsp dark rum or brandy
1 pinch of cinnamon
1 pinch of salt
Heat oven to 180°C/350 F/gas mark 4
For the topping, melt butter and sugar in the skillet over medium/high heat for about 3 minutes or until the sugar is caramelised. Remove the pan from the hob and arrange the pineapple and mango slices over the caramel covering the base and a quarter of the way up the sides.
Set aside and start the cake mixture.
In a large bowl whisk butter and sugar until fluffy, add 1 egg at the time while mixing. Gently fold sifted flour, baking powder, coconut, cinnamon and salt into the mixture, add the pineapple juice and rum and beat until you have a soft consistency. Pour this mixture carefully over the pineapple and mango and bake for 30 to 35 minutes. To check if it is cooked place a skewer inside the cake and if it comes out clean it is time to take it out.
Once out of the oven let it cool for at least 15 minutes. Run a spatula around the edges and place a plate on top of the skillet, turn it upside down in one motion, et voila - the cake is ready to be served! …maybe with a little bit of coconut ice cream on the side.
Chiara | Season Cook School Manager
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