How to Braise in a Cast-Iron Skillet
The secret to braising—low and slow cooking in a little liquid—is to maintain a gentle, even simmer. A cast-iron skillet keeps the temperature steady even when the heat is low, and its size works well for smaller cuts of meat, such as short ribs and the lamb shanks here.
How to Fry in a Cast-Iron Skillet
For crispy fried foods, cast iron can’t be beat because it holds a fairly constant temperature even when food is added to the oil in the pan. As a result, the food’s exterior is quickly sealed and the interior absorbs less oil. The skillet’s large surface area allows you to cook a lot of small things, like the coconut shrimp here, in one batch without overcrowding.