Gravy is a staple at many meals, adding flavor and moisture to dishes such as roast chicken or turkey. But can you make gravy in a cast iron skillet? It’s a common question for home cooks, as cast iron skillets are a popular choice for many cooking tasks. In this article, we will explore the benefits and drawbacks of using a cast iron skillet to make gravy, as well as provide tips for achieving the best results.
How to make brown gravy in cast iron skillet
To make brown gravy in a cast iron skillet, you will need the following ingredients:
- 2 tablespoons butter or oil
- 2 tablespoons all-purpose flour
- 2 cups beef, chicken, or vegetable broth
- Salt and pepper to taste
Here is a step-by-step guide for making brown gravy in a cast iron skillet:
- Begin by heating your cast iron skillet over medium-high heat. Add the butter or oil and allow it to melt.
- Once the butter or oil is melted, add the flour and stir to combine. Cook the flour and fat mixture for 2-3 minutes, or until it begins to turn a light golden brown color. This will create a roux, which will help to thicken the gravy.
- Slowly add the broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the gravy for 5-10 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
- Serve the gravy immediately, or transfer it to a container and store it in the fridge or freezer for later use.
That’s it! With these simple steps, you can easily make delicious brown gravy in a cast iron skillet. Just be sure to keep the heat at a moderate level to avoid burning the roux, and be sure to stir constantly to prevent lumps from forming.
Is cast iron good for gravy?
Yes, cast iron is a good choice for making gravy. One of the benefits of using a cast iron skillet for gravy is that the heavy, thick pan helps to evenly distribute heat, which can help to prevent hot spots that can cause the gravy to burn. In addition, the surface of a cast iron skillet is naturally non-stick, which can make it easier to deglaze the pan and incorporate any browned bits of food (also known as “fond”) into the gravy.
Cast iron also has excellent heat retention properties, so it can help to keep the gravy warm while you are serving it. One thing to keep in mind when using a cast iron skillet for gravy is that it may take longer for the pan to come up to temperature compared to other types of pots or pans. It is also important to use a utensil with a flat edge, such as a wooden spoon or spatula, to stir the gravy to avoid scratching the surface of the pan.
How do you get gravy out of a cast iron skillet?
To get gravy out of a cast iron skillet, start by removing any solid pieces of food from the pan using a slotted spoon or spatula. Next, place the pan over a burner on the stove and turn the heat to medium-low. Add a small amount of water or broth to the pan and use a flat-edged utensil, such as a wooden spoon or spatula, to scrape the bottom of the pan to loosen any bits of food that are stuck to the surface (also known as “fond”).
As the water or broth heats up, it will help to dissolve the fond, making it easier to incorporate it into the gravy. Once the fond has been loosened and incorporated into the liquid, you can turn off the heat and carefully pour the gravy out of the pan. If there are any remaining bits of food stuck to the pan, you can use a sponge or a brush to gently scrub them away. It is important to avoid using harsh scouring pads or abrasive cleaners, as these can damage the surface of the pan.
What is the secret to good gravy?
There are a few keys to making good gravy:
- Start with a flavorful base: Good gravy starts with a flavorful base, such as beef, chicken, or vegetable stock. You can also use the drippings from a roasted meat as the base for your gravy.
- Thicken the gravy properly: There are several ways to thicken gravy, including using a roux (a mixture of flour and fat), cornstarch, or arrowroot. Whisk the thickener into the hot liquid gradually, making sure to fully incorporate it to avoid lumps.
- Season to taste: Don’t be afraid to season your gravy generously with salt, pepper, and other herbs and spices to taste. Gravy is a great way to add depth of flavor to your dish, so don’t be afraid to experiment with different seasonings.
- Keep it hot: Gravy is best served hot, so be sure to keep it warm over low heat or in a slow cooker until you are ready to serve it.
- Adjust the consistency: If your gravy is too thick, you can thin it out by stirring in a little more broth or water. If it is too thin, you can thicken it by stirring in a little more thickener or simmering it over low heat until it reduces and thickens to the desired consistency.
The Benefits of Using a Cast Iron Skillet to Make Gravy
There are several benefits to using a cast iron skillet to make gravy:
- Even heat distribution: The heavy, thick construction of a cast iron skillet helps to evenly distribute heat, which can help to prevent hot spots that can cause the gravy to burn.
- Non-stick surface: The surface of a cast iron skillet is naturally non-stick, which can make it easier to deglaze the pan and incorporate any browned bits of food (also known as “fond”) into the gravy.
- Excellent heat retention: Cast iron has excellent heat retention properties, so it can help to keep the gravy warm while you are serving it.
- Versatility: In addition to being able to make gravy, a cast iron skillet can be used for a wide variety of cooking tasks, including frying, sautéing, searing, and even baking.
- Durability: When properly cared for, a cast iron skillet can last for many years, making it a durable and long-lasting cooking tool.
The Drawbacks of Using a Cast Iron Skillet to Make Gravy
There are a few potential drawbacks to using a cast iron skillet to make gravy:
- Longer preheating time: It may take longer for a cast iron skillet to come up to temperature compared to other types of pots or pans. This means that it may take longer to deglaze the pan and incorporate the fond into the gravy.
- Weight: Cast iron skillets are heavy, which can make them difficult to handle, especially if you have limited strength or mobility.
- Risk of scratching: It is important to use a utensil with a flat edge, such as a wooden spoon or spatula, to stir the gravy to avoid scratching the surface of the pan.
- Care and maintenance: Cast iron skillets require special care and maintenance to prevent rust and maintain their non-stick properties. This includes seasoning the pan regularly and avoiding using dishwashers or harsh detergents.
- Heat sensitivity: Cast iron skillets are sensitive to temperature changes and should not be placed over high heat or on a burner that is turned off, as this can cause the pan to crack or break.
Tips for Making Gravy in a Cast Iron Skillet
Here are a few tips for making gravy in a cast iron skillet:
- Preheat the pan: To get the best results, be sure to preheat the pan over medium heat for a few minutes before adding the oil or butter. This will help to evenly distribute the heat and make it easier to deglaze the pan.
- Use a flat-edged utensil: To avoid scratching the surface of the pan, use a utensil with a flat edge, such as a wooden spoon or spatula, to stir the gravy.
- Be patient: It may take longer for the pan to come up to temperature compared to other types of pots or pans, so be patient and give it time to heat up properly.
- Use a low heat setting: To prevent the gravy from burning, be sure to use a low heat setting and stir frequently.
- Adjust the consistency as needed: If your gravy is too thick, you can thin it out by stirring in a little more broth or water. If it is too thin, you can thicken it by stirring in a little more thickener or simmering it over low heat until it reduces and thickens to the desired consistency.
Alternative Options for Making Gravy
There are several alternative options for making gravy, including:
- Stainless steel pots or pans: Stainless steel pots and pans are a good choice for making gravy because they are lightweight, durable, and have a non-reactive surface that won’t affect the taste of the gravy. They also have good heat conductivity, which can help to evenly distribute heat and prevent hot spots.
- Enameled cast iron pots or pans: Enameled cast iron pots and pans are a good option for making gravy because they have the same heat retention properties and non-stick surface as regular cast iron, but they are lighter in weight and easier to clean. The enameled surface is also non-reactive, so it won’t affect the taste of the gravy.
- Non-stick pots or pans: Non-stick pots and pans are a good choice for making gravy because they have a smooth, non-stick surface that makes it easy to deglaze the pan and incorporate the fond into the gravy. They are also lightweight and easy to clean. However, it is important to use a utensil with a flat edge, such as a wooden spoon or spatula, to stir the gravy to avoid scratching the surface of the pan.
- Slow cooker: A slow cooker is a good option for making gravy because it allows you to set it and forget it. Simply add all of the ingredients to the slow cooker and let it cook on low heat for several hours until the gravy is thickened and flavorful.
