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Cast Iron Cooking : Potatoes, Green Beans and Sausage

YE cast iron sausage and taters

Cast iron cooking always reminds me of my grandparents. When I was younger and still living in OK we would travel back to MI to visit the family. It never failed that every time we went to my grandparents my grandfather was cooking or already had something done that was stove top or baked in a cast iron skillet.

It was not until my husband purchased me a cast iron skillet last year that I actually started to use it for my own family.
Do you have a favorite cast iron pan meal?

Cast Iron Cooking : Potatoes, Green Beans and Sausage

Chrystal M.


  • 1 package 50% less fat pork and chicken bratwurst
  • 1 can potato - rinse and drained
  • 1 can green beans - rinse and drained
  • 1 can asparagus optional - rinse and drained


  • Place a tiny drop of olive oil in the bottom of the pan and smear it with a paper towel to coat the bottom and sides of the skillet.
  • Turn the oven on broil.
  • Line everything up in the pan. I put the green beans on one side. The potatoes on the other, then the asparagus.
  • The brats go on top.
  • Put the skillet in the oven.
  • I stand there and watch, constantly flipping so that they don't burn.

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  1. I have two. I wish I had a smaller one! Every time I find one at the Goodwill its peeling too much and I don’t want to take a chance on it. I was told you can sand them and then reoil them, but I have no patience for that.

  2. I think I get a little weirded out by the fact that layers are peeling off of it. I know you can re-season them. I just worried about stuff getting in my food, no matter how good I scrub it. One of the pans I have my husband purchased at an antique store some months back. I scrubbed until my hands were raw and it still peals. But, we still use it. LOL. I have two big ones, I would like to invest in some other sizes when I see them.

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