Back when I first started cooking, I didn’t know that there was such a thing as non-non-stick cookware. (Stick cookware?) Non-stick cookware made for easy clean-up! It let you use less oil and butter in your cooking! It was pretty much the best invention ever, right?
And then suddenly you started hearing bad things about non-stick cookware. Although they say it’s perfectly safe to use as long as it’s not scratched, my cookware was constantly scratching. It made me kind of uneasy, so I decided to switch out my non-stick pots and pans for cast iron. Since cast iron tends to be a little bit pricier, it’s been an ongoing process, one that began before I even started blogging. As my old pots and pans wore out, I replaced them with new cast iron versions, usually scouring discount stores and the Le Creuset outlet for good deals. I’ve finally replaced my last few pieces with cast iron and I’ve learned a few things along the way:
Cast Iron Is Expensive (In the Short Term)
The biggest hurdle for me in switching to cast iron was the cost. But if you’re replacing your non-stick cookware every few years like I was, in the long-run, cast iron ends up being cheaper because when cared for properly, it should never need to be replaced.
Cast Iron Cooks Differently
When I first started using cast iron, I was burning a whole mess of food. I felt frustrated and wondered if maybe I made the wrong decision. Well, I should have read the little booklet that came with my cookware–cast iron retains heat better than other cookware, so you need to keep the temperature a little bit lower than you would with your non-stick cookware.
Cast Iron Cleans Differently Too
Enamel cast iron, like Le Creuset, can be washed with soap and water just like other kinds of cookware. Black enamel can be either rinsed in hot water or cleaned with soap; with use, it will develop a patina, which looks a little bit like rust, but it actually helps keep food from sticking. Regular, non-enamel cast iron skillets should be rinsed with hot water or scrubbed with coarse salt; once dry, the skillet should be coated with a thin layer of cooking oil. This takes some getting used to–I still have a nagging feeling that my cast iron skillet isn’t clean after I use it. For this reason, I prefer using enamel cast iron.
Cast Iron Is Super Convenient (Really!)
My absolute favorite thing about cast iron cookware is that it goes from stove to oven. When I make mac & cheese, instead of transferring it to a casserole dish, I can just leave it in the pot, top it with breadcrumbs and cheese, and pop it in the oven to bake. You can even use cast iron Dutch ovens to bake cakes and breads.
I used to make quesadillas on my panini maker, but after a few mishaps where more cheese ended up on the grill than in the tortilla, I’ve started making them in my enamel cast iron skillet instead. I use just a little bit of oil to get them perfectly crispy on the outside. These Broccoli Quinoa Quesadillas are a simple, kid-friendly meal, ready in under 30 minutes.
Quinoa can be a tough sell, but adding it to cheesy quesadillas is sure to win over even the pickiest eaters!
Ingredients
- 1/4 c. quinoa, cooked in vegetable broth according to package directions
- 1/2 c. frozen chopped broccoli, thawed
- 1 c. shredded sharp cheddar cheese
- salt + pepper to taste
- 4 medium whole wheat tortillas
- 2 tsp. olive oil
Instructions
- Combine quinoa, broccoli, and cheese in a medium bowl. Season with salt and pepper to taste. Divide mixture evenly onto one half of each tortilla; fold top of tortilla onto filling.
- Heat one teaspoon of oil in a medium cast iron skillet over medium heat; swirl to coat. Place 2 quesadillas in skillet and cook until browned, about 3 minutes on each side. Add another teaspoon of oil to skillet and repeat with remaining quesadillas. Cut into wedges and serve.
Disclaimer: Although I bought almost all of my cast iron cookware myself, Le Creuset sent me a few pieces to finish out my set. This had no influence on my opinion of their products–I have used them for years!
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Great post, Kiersten! I have one piece of cast iron that I love but I don’t cook on it nearly enough. I think I’ll be making this quesadilla this week to change that. I love this one!!
I only use cast iron ans stainless steel to cook. I have a heavy 12″ round pan that keeps my arms strong
One day I’ll have to splurge on a few pieces by Le Creuset.
Oh I love this, they look so tasty. Arrriba!
I can’t wait to get my hands on some cast iron when I get back to the US! (No point dragging heavy pans I can’t afford overseas for more money…). I’ll keep the enamel option in mind, too.
Quinoa is one of those things like brown rice where I’ve been lucky to find good recipes and have loved it from the first bite. These look really good.
Yeah, I’ve pretty much always loved quinoa too, although I went through a phase of being totally burnt out on it. It was when I was in school and I swear, I think I made quinoa for dinner at least 4 nights a week. Then I couldn’t even look at the stuff for a good year or two.
This looks really yummy, and so healthy! I love quinoa, so I’m always look for new ways to add it to recipes! I agree, cast iron is great. We recently switched to Le Creuset and LOVE it. You are right, it does cook differently, I’ve had to get used to cooking at lower temps
It really does take some getting used to! I was so frustrated at first.
First of all this is absolutely gorgeous. I could eat a gazillion of these. Which defeats the healthy part of them I suppose. Second I only have 1 tiny little Le Cre. It makes me sad I don’t have more. I keep waiting for them to go on sale at the chef store but it rarely happens. I love cast iron. I have a couple of cheaper ones and I use them all the time. But I covet one of these bad boys in a big bad way.
Do you have a Le Creuset outlet near you? TJ Maxx? Homegoods? The Le Creuset outlet is the absolute best for getting good deals–I’m on their mailing list, so whenever they have a big promotion, I get a little flyer about it. TJ Maxx & Homegoods usually have seconds, although being TJ Maxx & Homegoods, it’s really hit or miss–sometimes they have shelves & shelves of them, other times they have nothing. If you don’t want seconds, waiting for a sale at a chef store is probably best, but personally, I don’t mind the seconds because usually their issues are all aesthetic, not functional.
Cast iron is the best cooking media, hands down. I have a couple of Staub pieces that I adore, but I also love my good ole, as-basic-as-it-gets Lodge pans. I even “ruined” one once – every inch of it was rusted over – but it was easily saved with some scrubbing and a few bouts of seasoning.
I really need to start replacing my cookware too. And thanks for the bonus recipe! Quinoa is a hard sell at my house, but maybe hiding it will help!
Wow, I’ve never heard of anything like this! I’ve never seen quinoa in quesadillas, and I’ve never tried adding cheddar cheese to quinoa either (the only cheeses I’ve used in quinoa are feta and goat cheese). Definitely sounds interesting! I’d love all new pots and pans too…I’m always afraid to whisk anything on the stove because I feel like I’m just scraping up bits of the pot and stirring it into my dish..
I made a quinoa mac & cheese recipe from Tasty Kitchen that was amazing–that was the first time I tried cheddar in quinoa. I think it was probably a zillion calories, but I enjoyed every single one of them.
I recently bought cast iron and have really loved using it so far. This is a great post. That quesadilla looks delicious–love the quinoa in it.
I’m in the market for new pots/pans and have been concerned with my non-stick pans so it’s nice to hear first hand that you love cast iron and I think I’d go the enamel route too.
I think enameled cast iron is a nice happy medium between the regular cast iron and non-stick cookware.
That looks really good! I love broccoli.
What kind of tortillas are those? Looks like they’ve got little seeds in them… yumm!
They’re flax tortillas from Trader Joe’s. They’re tasty, but a wee bit crumbly.
I’m a big fan of cast iron cookware and my le Creuset pieces are my favorites.
Our nonstick set is on it’s last leg, so I’ve been deciding between cast iron & more non-stick. This post really helped, thanks! {&Those quesadillas look AMAZING.}
I think you’ll be happy with the cast iron–they last SO much longer than the non-stick stuff!
what a brilliant idea… omg! I bet that tastes heavenly. I wanna eat that without the quesadillas, great protein meal. Gorgeous blog you have here.
Thank you!
I’m waiting very impatiently for the Le Creuset fairy to bring me a skillet and dutch oven.
Wait. There’s no Le Creuset fairy? This is going to be harder than I thought then. But really, I do want some cast iron cookware!
Cat has a giveaway for a Le Creuset skillet on her blog right now. That’s kind of like a Le Creuset fairy, right?
I have a couple pieces of enameled cast iron, but it is hard to find unenameled cast iron that is the quality of the old vintage pans. I grew up cooking on antique cast iron pans the smooth well seasoned surface on those skillets and griddles were almost non-stick.
Yum! I was perusing Foodgawker for a vegetarian answer for dinner tonight and stumbled across this! My daughter loves tortillas, so this sounds like a great way to get some protein and veggies into her belly.
Thanks girl!
Yay! I hope she likes them!
OH WOW…what an idea. Got to try this soon.
I cooked balsamic honey beets with the beets in the middle, and the tops around the outside of my old cast iron pan, which I cooked on the BBQ.I covered the veggin the with tin foil, and they were so delicious, served them right out of the pan on the table.
Sounds delicious!