The Secret Trick for Best-Ever Baking with a Cast-Iron Skillet

The best thing you can do for your cast-iron pan is pretty simple—use it! But for best results, you still need to make sure you’re using it properly. When baking, knowing how to preheat cast iron can make a world of difference. Here’s why.

(Don’t own a cast-iron skillet yet? Here’s our Test Kitchen’s favorite.)

The Benefits of Preheating

We love baking in cast iron for a number of reasons. The skillet holds heat better than other materials, is incredibly versatile and actually adds a bit of iron to your diet. But despite some popular cooking myths, cast iron does not heat evenly—or quickly.

That’s why preheating is such an important (and often overlooked) step. Whether you’re baking, searing, frying or roasting in the oven, preheating the pan will help your food cook faster and more evenly—but that’s not where the benefits end.

Preheating will also keep dough from sticking, help to caramelize the bottom of a tart or cookie, and create a bit of char on protein (like this gorgeous steak) if you’re going savory. Plus, it’s a super simple step!

How to Preheat Cast Iron

In the oven

While you preheat the oven for your recipe, just put the pan inside as you prepare the recipe. When it’s time to remove the skillet, do so carefully—it’ll be scorching hot. (These handle hot pads will help.)

On the stovetop

First, find out if your stovetop will support cast iron. Heat the pan gradually—about 10 minutes is recommended—and rotate it on the burner every few minutes so the heat is evenly applied. Same with the oven-heating method: Be careful!

If you get distracted and forget to rotate the pan, let it cool down and start again. Remember, cast iron retains heat beautifully—whether you want it to or not—so it’ll take a bit to lose the hot spot.

So, now that you know the secret, go bake up one of these amazing cast-iron skillet treats!

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Peach and Berry Cobbler

This is one of my favorite summer recipes, as it features peaches and berries that are in season, but is just as delicious with frozen fruit. The quick biscuit topping brings it all together.—Lauren Knoelke, Des Moines, Iowa

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Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cup fresh raspberries.—James Schend, Taste of Home magazine Food Editor

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Skillet Blueberry Slump

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been eating slump for nearly 60 years! —Eleanore Ebeling, Brewster, Minnesota

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Fudge Brownie Pie

Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

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Skillet Pineapple Upside-Down Cake

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

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Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

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Southern Peach Upside-Down Cake

A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio

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Berry Whirligig

Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon

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Tillie's Ginger Crumb Cake

This recipe goes back at least as far as my grandmother, who was born in the early 1900's. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan

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Grilled Cranberry Pear Crumble

My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland

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Cast-Iron Peach Crostata

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin

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Plum Upside-Down Cake

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon

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Caramel-Apple Skillet Buckle

My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri

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Rhubarb Upside-Down Cake

I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use you own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

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