Skillet Cooking

I have a new toy! For me, a new kitchen item is as exciting as new shoes are for most women. And it’s really a new old toy—an electric skillet.

We have been having an on-going garage sale around here in an effort to move out so many years of accumulated stuff. Now, I hate garage sales (having them, that is) and so Zig has been in charge, but I keep supplying him with new stuff. So, when I went down in the pantry to try to find some kitchen things of which I was willing to let go (now, that is a problem), I came across my old Farberware electric skillet that I believed to be broken. I couldn’t remember why I put it in the pantry except that I thought the thermostat that plugs in was not working. The Farberware skillet from 25 years ago was circular and made of stainless—no non-stick surface—but it is beautiful and I remember bringing it to the table to serve and using it on a buffet as well.

I decided to check the internet for replacement parts and (I supposed because it is so old) found that the part was $21.00 which I though was a little steep, so I plugged it in and, voila! It was just a loose wire in the cord—easily fixed with electrical tape. But by now I wanted to look at the new models I saw when I was looking up the part. About an hour later I was the proud new owner of an Oster, hinged cover, non-stick and very modern looking new electric skillet and the cost new was (on sale) $25.00.

My daughter-in-law in Madison, WI is a great cook and keeps up with the newest methods so I called her to find out if she or anyone she knew had an electric skillet. My generation all got one as a wedding gift, but no; she doesn’t have one or know of anyone who does. I began wondering why we all put this appliance away and forgot about it. Maybe it just duplicates what better cooking utensils can do—I needed to find out.

The first thing to try was a recipe from the manual that came with my new skillet just to be sure I was using it correctly. This chicken cacciatore just was wonderful, but mostly, I loved using this skillet—so much that I couldn’t quit and I have been making breakfast, lunch and dinner in it ever since (well it was just yesterday) but I had to get out every cookbook on electric skillet cooking and mark all the different things I want to try.

What’s so great about an electric skillet? Is it just another electric appliance to use a few times and for which to try and find a place to store? No—it multi-tasks and competes successfully for stove-top cooking in a multitude of ways: it will fry, braise, simmer, stew, pot-roast, pan broil, saute and poach. It can pop corn, bake potatoes, grill sandwiches, warm food and act as a serving dish, toaster and sometimes as an oven. With some restrictions it can deep fry but shallow frying is one of its best attributes. On the other hand, with a non-stick finish, it can “fry” foods using only a vegetable spray and thus cut calories drastically and still have that fried-food delectability.

Its large capacity makes it a perfect utensil for poaching—eggs come to mind—but there are many possibilities. An electric frying pan can double as a griddle and makes wonderful grilled sandwiches, French toast and pancakes. It’s great for soups and stews, casseroles and keeps them warm on the dinner or buffet table.

Many special uses such as corn popping or cooking with no water or using as a bain marie (water bath) can be performed by your electric skillet—so I am sold!

Chicken Cacciatore

2 Tbsp. canola oil

4 pieces chicken with skin and bone (thighs, legs or halved breasts)

½ cup chopped onion

2 cloves garlic, minced

1 can (14 ½ ounces) diced tomatoes

½ cup chopped green pepper

4 ounces fresh mushrooms, sliced

1 tsp. Italian seasoning

Salt and ground black pepper to taste

1 Tbsp. cornstarch dissolved in ¼ cup red wine

Hot cooked spaghetti or other pasta

Set skillet temperature to 350. Add oil. When skillet light goes off, arrange chicken pieces skin side down in skillet. Cook chicken until browned on both sides, about 5 minutes per side, watching carefully that they don’t over-brown. Add onion and garlic around chicken pieces and cook until onion is transparent but not brown. Reduce temperature to “Simmer”. Add remaining ingredients, except spaghetti. Cover and cook 45 minutes, or until chicken is cooked. Remove chicken pieces to plate. Turn temperature up to 350 and then add recombined cornstarch mixture to bubbling sauce, stirring until thick. Add chicken back to sauce; turn temperature down to “Warm.” Serve chicken and sauce over spaghetti.