I want to give a big thank you to all of you who participated in my recent giveaway. It sounds like you all are very environmentally-conscious…keep up the amazing work! I used a random number generator to determine the winner…
A big congrats to Brandy of Nutmeg Nanny! Email me your address and I’ll have your prize sent out.
Onto the product review! I recently received a 12-inch cast iron skillet from CSN. I like to use cast iron cookware because it can go straight from the fridge to the stovetop or the oven (or even campfire), and then straight to the table for serving. I also love the even browning that I get when I cook with cast iron. The cast iron skillet I got from CSN is one hardcore piece of kitchen equipment. It’s heavy! Even though it’s a 12-inch skillet with a lid, it’s at least has heavy as my mom’s larger cast iron Dutch oven.
The skillet features a seasoned surface so it comes ready to use; seasoning cast-iron helps to create a natural, non-stick surface. There was a brochure that came with the skillet, which gave great tips on caring for cast iron:
1. Cleaning: Let the skillet cool and wipe out any remaining food. Use soap and warm water to wash all areas of the skillet, then thoroughly dry it. Avoid using citrus-based soap, as it can remove the seasoning.
2. Maintaining the Seasoning: After each use, dab a cotton rag in a little cast iron conditioner (my mom always used canola oil, which is what I use) and rub a thin layer over the whole skillet.
3. Seasoning the Skillet: If the skillet becomes dull and dry looking (which can be caused by cooking acidic foods), add a coating of cast iron conditioner (or canola oil), put the skillet upside-down in the oven, and heat to 400-450F. The skillet will smoke as the seasoning bakes in; as the smoking slows, remove the skillet from the oven.
4. Storing the Skillet: Store the skillet in a clean, dry area with a light coating of cast iron conditioner (or canola oil).
5. Removing Rust From Cast Iron: Soak the rusty area in cola and then re-season.
I was excited to break in my new skillet, but I wasn’t sure what to make…potatoes anna? Blackened fish? Fried eggs? Cornbread? I decided on an old favorite that I haven’t had in ages…a Dutch Baby! The recipe is adapted from the recipe for a Chocolate Chip Dutch Baby (which is basically a baked pancake) in my all-time absolute favorite cookbook, The All-New Complete Cooking Light Cookbook. This cookbook has seen a lot of use over the years, and it’s my favorite cookbook for 3 reasons: it has a huge variety of types of dishes (like appetizers, mains, breads, desserts, vegetarian, salads, sandwiches, etc.), it has just as much variety in the types of cuisines represented (think recipes from the Middle East, India, France, Thailand, etc.), and it has never let me down…I have literally loved everything I’ve made out of it. (And no, I don’t work for Cooking Light, lol!)
The Dutch Baby cooked perfect in my new skillet. It puffed up beautifully, and the inside had a creamy, custard-like consistency. The glazed strawberries were the perfect addition, adding a splash of color along with fresh flavor. This made a beautiful weekend brunch.
Chocolate Chip Dutch Baby with Glazed Strawberries (Adapted from The All-New Complete Cooking Light Cookbook)
(Yield: 6 to 8 servings)
Dutch Baby:
1 1/3 c milk (I used 1%)
3/4 c all-purpose flour
2 TB sugar
1/3 tsp salt
3 large eggs
1 1/2 TB butter
1/3 c semisweet chocolate chips
Glazed Strawberries:
1 c frozen, sliced strawberries (if you use fresh strawberries, just add a little splash of water to the pan)
1 TB honey
1 (12-inch) cast iron skillet
For the Dutch Baby: Preheat oven to 450F. Once the oven is heated, put the skillet in the oven for 15 minutes. Meanwhile, beat together the milk, flour, sugar, salt, and eggs until smooth (the batter will be thin, similar to crepe batter). Once the skillet is preheated, melt the butter inside it, swirling the pan to spread the butter evenly. Pour in batter and sprinkle chocolate chips on top. Bake for about 10 minutes, or until puffed and golden. Serve the Dutch Baby with the Glazed Strawberries on top.
For the Glazed Strawberries: Place the frozen strawberries and honey in a small-medium skillet; heat on medium to medium-high heat for a couple minutes until the strawberries are thawed but still intact and the honey has combined with the strawberry juices to form a glaze.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
COngrats BRandy….and yeah i love the skillet too ,specially with this super Chocolate Chip Dutch Baby with Glazed Strawberries , i always end up bookmarking all ur goodies galore!!!
Mmmm…the Dutch Baby looks delicious. Sounds lvery similar to a Yorkshire pudding, only sweet instead of savoury.
I also love cast iron and even more I love the Dutch Baby you used it for. Congrats on the pan. I am sure you will use it again and again.
Congrats to the winner. Great dish, and I love that skillet. I am looking to get something like that for myself too. I have ideas of making a special cornbread in it.
Hope you are having a great weekend.
*kisses* HH
I have never owned a cast iron skillet and I know it is a kitchen essential. Your dutch baby is looking mighty fine. The strawberries make it!
I used to make Dutch baby using a regular shallow pan. Yours looked very professionally done! With a BAM! of powdered sugar and it’s ready for a photoshoot :)
Congratulations to Brandy! Ooh I love cast iron too and for that very reason-it’s so easy to move it from stovetop to oven plus you can use a high heat on it too :) I’ve never seen a Dutch baby before but it looks wonderful Faith! :D
That dish looks so yummy!! I am in the market for cast iron now!
so sad i did not win the giveaway :(
love the cast iron pan and love what you made in it…..i kept going back to the picture and swooning!
Wow the Dutch Baby looks amazingly delicious! I’ve never heard of that!
And I sort of can’t believe that with all the cooking I do, I still don’t own a cast iron skillet. I bet I’d love it. I’m going to pick one up so that I can make some incredible corn bread, etc. I just love the rustic feel of meals cooked in cast iron and the natural seasoning.
Have a great night, Faith!!
Yum, doesn’t this look good! And the fact that it’s a light recipe — even better. Printing this one out. Because I just need to add to my stack of recipes to try ;)
Mmmm… I want me a cast iron skillet!
Aw, sweet! I will get me one of those lovely cast iron skillets some day. I’ve never had a Dutch baby–it looks so good!
congrats to the winner!! this rili look delicious!!
Way to go, Brandy! ;) What a great new pan and the Dutch Baby is just incredible!
Congrats to the winner! That recipe looks amazing!
Looks like a perfect dessert for me today. Looks very delicious. I love cast iron cookware. They are fantastic to cooking.
i’ve only ever used my beloved cast-iron skillet for cornbread, but i’ve always been tempted by dutch babies. yours looks MARVELOUS–the innards are so creamy and the strawberries are so luscious. excellent.
I used to have an entire set of those wonderful cast iron skillets! (Can’t use them now with my glass cooktop) And you’re right…Dutch Babies always turn out best in cast iron. As does fried chicken and any other number of dishes! I do my Dutch Babies with sausage so they are savory..sort of like Toad in the Hole. But my mother loved a Dutch Baby with just confectioners sugar and a squeeze of fresh lemon. Great recipe, Faith!
I love Cooking Light recipes. I’ll have to check out the cookbook. This looks like a fantastic breakfast!
i have never heard of a dutch baby, but after seeing this picture, i want to learn more. how the egg combined with the strawberries? seems like those two would not go together – i guess i will need to taste test that to see if its right :)
Congrats to Brandy!
Ive never had a dutch baby but boy it sure looks YUM!
Congratulations to Brandy!
I used to make dutch baby years ago but it was the simple version; this one looks like such a festive way to start the day! Way to go Faith, love it!
The dutch baby sounds amazing with chocolate chips and strawberries! Congrats to Brandy for the win!
I love my cast iron skillet! I would be lost without it – I use it everyday, sometimes more than once. Your Dutch baby sounds so yummy with chocolate chips and strawberries!
That Dutch Baby looks pretty darned good! Now I’ll need to add a cast iron skillet to my collection…
I remember my mom had a cast iron pan and it was so high maintenance! I think she gave up a while back. :) The Dutch Baby (which I have never heard of before!) looks delicious though. Maybe it warrants resurrecting my mom’s pan??
I’ve never had a Dutch Baby…Congrats to Nutmeg Nanny!
I want a cast iron skillet! This looks amazing! Of course :)
Congrats to the winner! I’m super jealous :)
That skillet is beautiful and so is your dutch pancake!
Congrats to the winner.
Cheers,
Rosa
Faith…this Dutch Baby sure looks delicious…love the way you prepared it and presented…very nice and tempting. BY the way, congratulations to the winner :-)
Congratulations Brandy!
I have several Cooking Light cookbooks and I just love them! Your Dutch baby looks delicious – the strawberries are just beautiful.
AUGH! I wanted to win this one so bad!
I have a personal size cast iron skillet and I absolutely adore it! I’ve never made a dutch baby but yours look like a dream. And a good excuse to have dessert for breakfast. Which is always a good thing.
Congrats to the winner!
Congratulations to the winner!That dish looks wonderful!
I’ve never tried a dutch baby before but the combination of the adorable name and scrumptious photos, I’m persuaded! Gorgeous :)
Thanks for the cast iron info! I have a question and it may be a dumb but can you use your cast iron for both sweet and savory foods? I worry about the savory foods leaving a scent/taste behind that might taint my desserts. Your thoughts and experience? Thanks Faith!
~ingrid
Ingrid, That’s a great question! I have used my cast iron for both sweet and savory dishes and I haven’t noticed any strange aftertaste. I think keeping the cast iron conditioned may prevent that (I just use canola oil to condition my cast iron). Hope this helps! :)
I’m Dutch and I have never heard of a Dutch baby before, LOL.
Love your site!
greets from the Netherlands!