Cookware 11

Using stainless instead of cast iron for a cobbler?

AmyH | Aug 14, 201306:10 AM

I don't own a cast iron skillet and really don't want to buy one. I'm running out of storage space and I'm really trying not to buy any new cookware. Occasionally I see recipes that call specifically for a cast iron skillet, especially corn bread and cobblers. The recipe I saw today, which led me to this question, is this one for a savory tomato cornbread cobbler:
I have restaurant quality stainless skillets with metal handles that can go in the oven. If I use one for this recipe, will something bad happen? I realize it might stick to the pan more than it would to well-seasoned cast iron, but other than that? Would the skillet or food be ruined somehow?

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