A hidden gem of vintage cast iron is the small pan. Everybody understands the need for a good sized skillet that you can cook for your family in, but sometimes people will look at their small pans, like their No. 3’s, and scratch their heads.
We did a whole lot of baking over many weeks to give you some ideas. Small pans are incredibly versatile, and once you’ve read this you’ll be brimming with ideas of how you can use yours. For this article, we used four Wagner #3 skillets. A Skillet Size Search will show you all our No. 3’s, right here.
We also took a lot of our inspiration from the 2017 edition of “Cast Iron Baking” magazine, which was written by Hoffman Media, the folks behind Southern Cast Iron and Taste of the South magazines. To get your own copy of Cast Iron Baking magazine, just click here, or to get a subscription to Southern Cast Iron, click here.
Firstly, the easy one – Eggs for one! If you’re making yourself one or two eggs, you don’t want a big 10″ or 12″ pan. These smaller pans are just perfect for when you’re frying up some breakfast just for yourself. They are small, light and take about 10 seconds to clean afterwards.
Second, Mac & Cheese! Whether it’s from a box, or made from scratch, mac & cheese is perfect for the #3. Best of all, you can serve it directly in the skillet. The one pictured was made using Cracker Barrel “Sharp Cheddar & Bacon”, and it was good.
Of course, there are also Desserts! You can bake mini skillet cakes in #3’s. We used this Strawberry Pound Cake recipe from the cover of the 2017 edition of “Cast Iron Baking” magazine.
We think that maybe the cakes are a little large for one person, but they are perfect for two! Our friend Bonnie was a taste tester and liked them so much she took all of the cakes home!
Please note that the recipe produced 4 x #3 skillets of cake, so adjust the quantities if you don’t have four #3 skillets.
Who doesn’t love a warm skillet cookie? This is something you can eat right out of the pan!
The recipe we used was from page 86 of the magazine, that we adapted from one big skillet, to 4 smaller ones. The recipe was perfect for either, but when cooking in the smaller skillets, take them out of the oven at the earlier end of the suggested cooking times. It tasted even better than it looked!
Cast Iron Baking also gave us permission to share the recipe, which is at the bottom of the page.
If you love the crusty edge pieces, then the smaller pans give you all that!
Cobblers are PERFECT for a single serving in the #3’s. We celebrated our first spring meal on the deck with a cobbler!
- All the recipes produced 4 skillets of food
- The original baking times were perfect, just stick to the lower end of the recommended range
- The original cooking temperatures in the recipes were perfect.
Chocolate Chip Skillet Cookie
Reprinted with permission from Cast Iron Baking Magazine 2017
- 5 tablespoons unsalted butter (softened)
- 1 cup firmly packed dark brown sugar
- 1 large egg
- 0.5 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 tablespoons heavy whipping cream
- 1 cup semisweet chocolate morsels
- Vanilla Ice Cream – to serve
First Preheat oven to 350’F. Spray a 10″ cast-iron skillet (or four No. 3 skillets) with cooking spray
Second In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 – 4 mins, stopping to scrape the sides of the bowl. Add egg and vanilla, beating to combine.
Third In a medium bowl, whisk together flour, baking soda and salt. Gradually add flour mixture to butter mixture, beating just until combined. With mixer on low speed, gradually add cream. Fold in chocolate morsels. Press dough into prepared skillet.
Last Bake until golden brown, 20 – 25 minutes (20 mins for No. 3 pans). Serve with ice cream.