Skillet in the oven question....

Thanks everyone for your help with the skillet question. It triggered another thought - several of you were passionate about being able to put the skillet in the oven. I of course seen recipes that say pan sear and finish in the oven etc.... but was wondering what types of Recipes/dishes do you most frequently make that have you putting your skillet in the oven.

Thanks again!

Spatchcocked roast chicken. Skillet cornbread.

[Robin Garr]

What Larry said. Also, recalling the days when I ate meat, I think the best possible way to cook steaks, pork chops, or lamb chops is to sear them on the stove top over high heat in a black iron skillet - no fat needed, they make their own - then, soon as they're seared, slam the skillet in a preheated 450° oven and let it finish. Depends on thickness, but as I recall, 5 minutes would yield a perfect hot pink all the way through between seared edges. You should check that timing with our peers here, since it's been a while for me, but it absolutely makes amazing steaks.

[Jenise]

Right, if you were going to name the technique it would be brown-and-bake. I personally don't use Robin's high heat, but instead proceed more cautiously at about 300 for more control and exterior tenderness (chicken, halibut, swordfish etc) unless I want to build a crust (steak).

What they said.

that's how I used to do thick steak but now do reverse sear (cook in oven till almost done, then sear). Or sous vide which is same idea (without oven)

But still how I usually do thick filets of fish (salmon, halibut, etc)
Best way to do Brussels sprouts (cut side down on stove top, then finish in oven)
saute garlic/onions, toast orzo, add wine/broth, cook, put shrimp on top and finish in oven
shakshuka
many many others

Skillet from stove top to oven ....Tarte Tatin springs to mind because I’m currently trying to get it right!

Ooh, yes, somehow that reminds me of another stovetop-to-oven recipe: Pommes Anna.

Spanish omelette/tortilla of course.