Recipe for Lemon Bread using a Griswold #877 cast iron loaf pan.

This one-pot dish is a no brainer for the family. It’s so easy you don’t need to even boil the spaghetti noodles separately. Once it’s done, take it out of the oven and serve it right in the pan. It doesn’t get much easier than that. We usually serve it with garlic or cornbread .

Braised lamb shanks are another dish I discovered when I moved to New Zealand, where lamb is the red meat of choice, rather than beef. This recipe may look a bit familiar, because with the exception of the lamb shanks, it's exactly the same as my braised short ribs recipe. The lamb has such a different flavor, you'd never know it's the same recipe. Cook it for at least two hours and the meat will literally fall off the bone.

NOTHING cooks duck like cast iron. Find the largest breasts you can. Cook them skinside down for ¾ of the cooking time. I’ve always served my duck with some kind of fruit-based sauce. While the French duck à l'orange is more famous, I prefer my duck with a blackberry sauce made from fresh blackberries.

Want an easy-to-cook dinner the family will love? Cook them a chicken pot pie in your cast iron skillet!

There’s something about pork chops with apples. They are the perfect combination. This quick and easy recipe is simply the best.

Fajitas are one of those classic dinners cooked and served sizzling in cast iron. This isn’t just an everyday beef fajitas, this is a steak fajitas, made with top sirloin steak...

I love cooking a porterhouse because it gets you both a filet mignon and a New York strip steak. Just add salt, pepper and butter! A more rustic dinner than the steak au poivre. It's not surprising since the name Porterhouse originated from English pubs that served “Porter” ale. Cutting them into strips enables you to ensure the smaller filet mignon cooks at the same rate as the NY Strip. This recipe says it's for "two", but really this can easily feed four people. Try it with rosemary skillet potatoes and Brussels sprouts .

You have a lot of cast iron options when it comes to making crepes. An obvious option is a griddle, which is what I used to use. Recently I had several hungry mouths to feed, so I didn't want to make them one at a time. I ended up using three of my skillets at the same time (6', 8" and 10"). I ended up preferring skillets to my griddle. With the skillets you can swirl the batter in the pan to make the batter layer nice and thin. In the end I preferred my 6" pan over the others. The key is to get your skillet to about 400 degrees before starting. I made lemon/powdered sugar and Nutella crepes.