Iron Chef Shellie

101 Reasons Why YOU Need A Skillet

“Ok, maybe not 101 reasons, I don’t have time to list them all. In fact I didn’t even have enough time to do all the recipes I wanted to before I put this post up, but if you’ve ever been on Pinterest, you’ll know skillets are so hot right now! Cooking with cast iron skillet has many benefits. Read on to see what I made in mine, and your chance to win a voucher.”

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101 Reasons Why YOU Need A Skillet

101 Reasons Why YOU Need A Skillet

Ok, maybe not 101 reasons, I don’t have time to list them all. In fact I didn’t even have enough time to do all the recipes I wanted to before I put this post up, but if you’ve ever been on Pinterest, you’ll know skillets are so hot right now! 

A cast iron skillet has been on my lust list for like ever. If it’s been on yours too, keep listening, because you have a chance to win a $50 voucher to purchase one for yourself, or perhaps something else on Grand Cucina’s website. 

The Lodge cast iron skillet usually retails for $60.95, but is available for just $44.95 on Grand Cucina. They have a range of awesome stuff, from cookware to serve/tableware. It’s hard to narrow down what to buy when you aren’t full of money! I think a skillet is a must for every kitchen.

♥ ♥ ♥

So, let’s go through some of the reasons why YOU NEED a cast iron skillet:

It looks good (don’t pretend it doesn’t!)
It can go straight from the stove to the oven without it’s handle melting.
Is said to last up to 100 years if you follow the care instructions.
You can make Shakshouka and take it straight to the table from the stove (or oven) in a stylish way (recipe to be posted soon)
Skillets are perfect for sautéing, frying, stir-frying, searing, baking in the oven, on the stove and over fires. 
You can impress with this puffed apple & berry pancake (recipe link)
You can make and serve corn bread in it.
You can cook your baked eggs in it, wash it, then make a giant cookie in it, and it won’t taste like baked eggs.
Who doesn’t want a giant cookie in their life? (recipe to be posted soon)
Why not make lasagne in it?
What about a giant brownie?
Your favourite cobbler recipe?
Do you want one yet??
You know you do 😉
They are easy to clean and you can take it camping.
Everything you serve in it looks a billion times better 😛
It’s got a bit of weight to it, so you can use it to do bicep curls to work off all the tasty food you’ll be making in it.
It doesn’t scratch like precious teflon does.
Make cinnamon scrolls in!
A family pie, or shepherd’s pie.
Frittatas. The good thing about a Frittata is… 
A giant or mini scones….
The possibilities are endless! 
If I’ve convinced you that the cast iron skillet from Grand Cucina is the best thing ever, and you would like a chance to win a $50 voucher to spend on the Grand Cucina website; simply answer the following question:

What would be the first thing you’d make in your new skillet?

Entries only open to Australian Residents. Entries close midnight Sunday 15th September 2013. Winner will be contacted via email.

Stay tuned for some recipes to get your inspired, and when I get more time, I’ll show you the other recipes I’ve been hanging out to try in it!

Iron Chef Shellie received the Lodge cast iron skillet thanks to Grand Cucina. 



Congratulations to LING! I’ll be in contact to arrange your prize :)

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101 Reasons Why YOU Need A Skillet

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46 comments on “101 Reasons Why YOU Need A Skillet
  1. Michelle Chin - September 2, 2013 at 9:27 pm

    I would love to make 닭갈비 (Chicken galbi). I’ve always been making it on your average non-stick pan and it’s underwhelming compared to the ones I had in Seoul because they make it on a super hot skillet. So yes, the skillet is really needed for that perfect charred flavor and of course, the “hot” factor.


    it's been a while!

  2. Ling - September 2, 2013 at 9:27 pm

    Ya know those frittatas that I have been making for Mick for lunches? Yeah them… Then I can style it properly (for once) and steal Lianne’s tagline food made with love. Instead of dog’s breakfast made with love. Lol

  3. Jodie - September 2, 2013 at 9:28 pm

    I would make that berry pancake followed by that GIANT cookie for a ‘breakfast’ dessert after the pancake!
    YUMM… drooling over here!

  4. Lianne - September 2, 2013 at 9:43 pm

    Can’t stop laughing at Ling’s comment! But I would love to make some tart tartin using the skillet! hehe Plum, nectarine, peach, apple, pear! All the different kinds and top it with some vanilla ice cream! NOMS!!! xx

  5. Sophie - thestickyandsweet - September 2, 2013 at 9:46 pm

    I have been wanting a cast iron skillet since I went to Memphis last year and it seemed like everything delicious came from someone’s Mama’s skillet! The first thing I would make would be to recreate one of the amazing desserts I had in a diner near Elvis’ favourite restaurant – An apple pie cookied in a skillet with ice cream and caramel sauce. Simple but amazing.

  6. Michelle @ The Bakeanista - September 2, 2013 at 10:08 pm

    You know, I never really thought I’d need a skillet until I read your blog post on the puffed apple and berry pancake several weeks ago – then I was sold! Ever since then, I’ve been looking out for skillets (I’m a bargain hunter) and checking to see if there are any on promotional prices. Super excited when I saw this comp, cox I’ve been wanting to make that damn puffed apple and berry pancake!!! Looks so darn delicious. And your giant cookie… *drools* Hope I win hehe. 😛

  7. Winston - September 2, 2013 at 10:38 pm

    Ergh!! So many great entries I don’t like it cuz I want this so bad!! Haha. I KNOW for a fact that I’ll be making Tarte Tartin first with this. I’m not a dessert person at all but I still remember having it for the first time when I was at Bistro Vue for Mum’s birthday 5 years ago. I haven’t been in Melbourne that long and I was still very much the kid from a small town in Malaysia that’s grown up with Chinese food 95% of his life, so having that French dessert for the first time blew my mind. I researched right away how to make it and have always wanted a skillet to make it properly. Hope I get to win this and make this for my family!

  8. anastasiastarz - September 2, 2013 at 10:39 pm

    A giant cookie! White Chocolate & Pistachio. Decorated with chocolate writing, for a birthday cookie. :)

  9. Maureen | Orgasmic Chef - September 2, 2013 at 10:41 pm

    Do I have to list just one? I left my cast iron skillet in the states and have been looking for just the right one for such a long time. I don’t live in a big city so buying one and carting it around has always been tough. I’ve been looking for oh.. 15 years. LOL

    I think I’d make a frittata first. I’m the one in the back row waving and jumping (I’m very short) doing the me me me thing. :)

  10. thirstyemu - September 2, 2013 at 10:48 pm

    I would make a mean Paella. Chorizo, mussels, the lot! It is always hard to make it in pots and pans so a skillet would be the best for it and the flavours would be amazing.

  11. - September 2, 2013 at 10:51 pm

    I agree a skillet is not to be sneezed at . Every one needs one. I have lots and Im not joking.

  12. Daisy@Nevertoosweet - September 2, 2013 at 10:59 pm

    OMG I’ve wanted a proper larger skillet pan for the longest time, I have this tiny puny one but I can’t make those huge skillet cookies or that puffed pancake that you made :)

  13. Tina @ bitemeshowme - September 3, 2013 at 8:46 am

    I’d try to make a giant cookie.. boring as it may seem (but honestly, no home made cookie can be boring)! I don’t own any pans that are oven friendly.. and i’d totally feed the cookie monster with this giant cookie.. or keep it to myself..

  14. Esz - September 3, 2013 at 9:08 am

    I actually REALLY do need one of these. I’ve gone through I dont know how many ‘non-stick’ teflon frypans and then buying my beautiful Staub cocotte, which is cast iron and amazing, I realised I need a cast iron frying pan. Because they STAY non-stick, and the heat distributes well, and they are sturdy and will last me forever – not a year if I’m lucky.

    So the first thing I’d make in my skillet if I won – if its not bacon and eggs, then just sausages…or a piece of meat. Or any of the every day things I use a frying pan for. Because I expect this thing to get used almost every day. Whether I win or not, I will be owning one soon!

  15. Tanya - September 3, 2013 at 9:23 am

    I would make a skillet pizza and toss it in the oven right at the end to brown the cheese…. mmmmm.
    The off course I’d follow with the giant cookie :)

  16. Ashley - September 3, 2013 at 9:37 am

    Now that Brad and I are committing to making breakfast together once a week over the weekend, I would totally make baked eggs. Of some variety. Maybe with a mexican twist cause we’re still inspired by our breakkies in LA. :)

  17. Joanne T Ferguson - September 3, 2013 at 12:25 pm

    G’day Michèle! I know my skillet suggestion might sound simple, just like me!
    I would love to master making beautifully buttered rolls with rosemary!
    Hubby loves bread, rolls and recently I have made butter from scratch with a “loaned to me” Thermomix, true!
    We still celebrate our monthly anniversary after 13 years and would LOVE to surprise hubby with the making these “buns of love” with a poem letting him know how much he is appreciated and each day he is loved unconditionally by me too!
    Cheers! Joanne

  18. Ira - September 3, 2013 at 12:35 pm

    We are FINALLY about to move into our renovated house in 4-6 weeks… I’m thinking shakshuka with some toasted home baked bread for a lazy Sunday brunch would win me wife of the year… Don’t you think?? 😛

  19. Keren - September 3, 2013 at 2:47 pm

    Oh my goodness, if I didn’t want a skillet before (and I did), giant cookie would definitely have sold me on it! In fact, that’s such a reasonable price compared with what I’ve seen in the past I’m tempted to pop right over and get myself one.

  20. Julie - September 3, 2013 at 5:31 pm

    I didn’t realise there is so much use to a skillet! I would use it to cook a steak, sear it quickly on the stove top and placed into the oven to cook it a bit more :)

  21. Su - September 3, 2013 at 7:54 pm

    I would make a brown butter cherry clafoutis! That’s been on my bookmarked “To Bake” list for ages but I haven’t gotten my hands on a pan which can do the stove-to-oven transition yet. Sadly cherries aren’t in season, but I’m sure I could make do with some blueberries instead :).

  22. GourmetGetaways - September 4, 2013 at 11:23 am

    I would make a Spanish Potato Tortilla. It is so much easier to do this style of dish when you can go straight from the cook top to the oven.

  23. Phuoc'n Delicious - September 4, 2013 at 10:04 pm

    Haha.. When I read your skillet cookie post, my exact thoughts were “what else could I use a skillet for?” Thanks for helping me answer that question :)

    The first thing I’d make is a burnt butter choc chip skillet cookie. Can’t resist skillet cookie temptation…

  24. Jess Joseph - September 4, 2013 at 11:58 pm

    Wow, you listed so many reasons & I definitely agree on them all!!

    I made a shakshouka today but my pan wasn’t oven proof so I had to do it over the stove. I love to try it again with the oven, so the first thing I’d make is a shakshouka! :)

  25. Christina - September 5, 2013 at 12:45 am

    I’d make the perfect fuss free creamy scrambled eggs seasoned with salt and pepper and some fresh chives for breakfast. The skillet would be so much easier to cook with and wash for a busy uni student like me. My current non stick pan and stainless steel pot always leaves a huge mess and that really puts me off cooking.

  26. Laura - September 5, 2013 at 10:04 am

    Hi Iron Chef Shellie! I just found your wonderful website and I can’t stay off it! Thanks for all the inspiration!

    If I had a Skillet I would use it to cook the perfect steak for my husband and myself and also make a skillet choc fudge brownie with extra chocolate sauce for dessert! However the possibilities are endless for a tool such as this!

    Keep up the good work!

  27. Claire @ Claire K Creations - September 5, 2013 at 11:42 am

    Definitely, no questions asked, a skillet cookie!

  28. monika - September 6, 2013 at 9:41 am

    I know this sounds really basic, but my favourite past time is a good home family cooked meal.

    I would make a traditional meatball Italian pasta. The simple things in life are the best. ;D


  29. Nancy - September 6, 2013 at 5:09 pm

    If I had that gorgeous skillet I would make fried potatoes with onions and capsicums – it’s a lovely childhood memory for me growing up in the USA. it’s never the same in a non-stick pan!

  30. Dumpling Love (@cscc28) - September 6, 2013 at 11:33 pm

    I’d make tarte tatin! I’ve been wanting to make one for aaaaaages, but no suitable medium to make it in =(

  31. Eileen - September 7, 2013 at 4:27 pm

    Only need one reason: to make that giant cookie! So convinced.

  32. Agnes - September 8, 2013 at 3:34 pm

    EASY I’d make a peanut butter giant cookie. 😉

  33. Lisa Jene - September 10, 2013 at 2:48 pm

    I’d make potato mess. It’s an American recipe similar to hash browns only with added onions, chilli, tomato and of course cheese. It’s best when both sides are browned and, because I’ve made such a mess, I can’t flip it over. Enter the skillet, able to conquer both stove top and griller!

  34. Jennifer B. - September 11, 2013 at 5:02 pm

    A Greek spanakopita spiral!… Spinach, feta and ricotta in filo spiralled into the skillet and baked. Cake tins just don’t cut the mustard here!

  35. DIANA O - September 12, 2013 at 4:13 pm

    A huge mess, that’s for sure! I’m not the cleanest cook :)

  36. Di - September 12, 2013 at 4:14 pm

    A big fat omelet, that doesn’t need folding in half or flipping because I can put it in our oven grill and not have to worry about the handle melting!!!

  37. Heather Lowden - September 12, 2013 at 5:33 pm

    I’m not the “Iron Chef”, certainly make no claims to being a fantastic cook. I operate on the 20-20-20 rule: 20 minutes to prepare, 20 minutes to eat and 20 minutes to clean up!
    What I’d cook? Well healthy, but ‘feels’ bad. 1 mashed banana, mixed with an egg. Pour into lightly greased pan. It looks like a calorie laden crepe, but it’s very good for you. Great for a quick snack for school kids when they get home from school.

  38. Karina W - September 12, 2013 at 9:52 pm

    I would make my dad’s baked pork chop rice!

  39. Karlene - September 12, 2013 at 11:20 pm

    Thanks for the list of options but when I think Skillet I think frittata. From there I’m happy to work my way through your list.

  40. Ginny - September 13, 2013 at 8:21 pm

    I have never, ever in my wildest imagination thought that you could bake using a skillet and a stove!!! I am dying to give it a shot now, especially the large chocolate cookie, both delicious-looking AND energy-saving since you don’t need to use the oven. Love it! Thanks for the chance! xx

  41. sayanything - September 14, 2013 at 10:13 pm

    I’d make ooey, gooey, sticky, finger-licky cinnamon scrolls… as one of those super-sinful, one morning out of 365 birthday breakfast spectaculars for my birthday in 2 weeks! Bakery quality at home? I’ll kill it with my skillet!
    Thanks for the chance.

  42. Michelle Gray - September 14, 2013 at 10:45 pm

    I’d love to cook the perfect grass fed steak, delicious.

  43. Lauren A - September 15, 2013 at 12:51 am

    There are so many wonderful things that I could make in that skillet (and look forward to doing so if I win), but I just can’t get that Giant Cookie out of my mind. COOKIEEEEEE!

  44. Tabitha Dickinson - September 15, 2013 at 1:36 pm

    I would get my daughter to make me scrambled eggs, as she usually does, but this time, she won’t be able to ruin the pan!! We have a saying in our house when buying new things “is it Tash proof?” and if it isn’t we don’t buy it.


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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