Chef Kris Makes One-Pan Chicken Parmesan Pasta | Lodge Cast Iron Recipe of the Month

[@bwilson2562]

We need a recipe of the week- not month! Love my Lodge cast iron!

[@brianhansen6906]

Yum!

[@johnvincent9685]

Thanks for sharing

[@AngryNotSoOldHippy]

:) Gods, I love my iron cookware, serving garlic sautéed vegetables with corn tortillas, the iron keeps everything hot during the entire meal. Oh hell yes.

[@johnmcgee8019]

Delicious

[@danielesalamanca3411]

Its safe to cook tomato in iron pan? I knew it can waste it

[@lodgecastiron]

Once your cookware has several layers of seasoning built up, it is fine to cook tomato based dishes for short durations. Our Blacklock pans come triple seasoned from the foundry, which makes them a great choice for this dish!

[@AngryNotSoOldHippy]

I've also never had difficulty with tomato or lemon, even when baking pizza and other things. Taking care of one's pans makes them life time good -- I have iron cookware that my grand parents used, decades of work with tomato being common.

[@chuckmiller5763]

Season the pan a few times, let it cool between each seasoning, rub the pan with a high smoke point oil, heat it until the oil smokes, let it go until it stops smoking, let it cool, repeat this a few times and tomato or dish soap will not hurt it. Dont just heat it to 350 degrees, heat it until the oil is smoking, might be 450- 500 degrees. keep it there until the smoke stops. Flax seed oil, bear fat if you can find some, are examples of high smoke point oils. Or grab a seasoning stick from Lodge.

[@a.s.l711]

@@chuckmiller5763 just like seasoning a wok.

[@susanhildreth1531]

Shout out for your Epicurean cutting board!

[@lodgecastiron]

Chef Kris loves that board!

[@susanhildreth1531]

I love mine!

[@Wisco_Jim]

so nervous