[lin43]

Mine is using cast iron. I use it for many recipes, but one common thing I use if for is to make delicious oven fried, breaded chicken cutlets (and even chicken pieces). Here's how:

I preheat my oven to a high temperature (450-475), and I put my cast iron skillet in the oven while it's preheating; it's important that it gets hot! It takes about 15 minutes for the oven to preheat to that high temperature, and when there's about 5 minutes left, I spray the skillet with oil (I use a Misto to do this, but any cooking spray will do) and add a bit of oil, putting the skillet back into the oven to heat the oil. If I'm just cooking a couple of pieces of chicken for myself, I'll add just one tablespoon of oil (and I'll use a small cast iron skillet). If I'm cooking for my husband and me, I'll use a bigger skillet and add about 3 tablespoons of oil. The chicken should sizzle when you put it in the pan. Quickly spray it with oil (again, Misto or cooking spray) and put it back in the oven. If you're cooking chicken pieces, you'll need to lower the temperature to 375 or so. If you're cooking cutlets, keep the temperature as is as they're thinner and cook more quickly.

I can't really tell a big difference between the oven-fried chicken I make this way and the more fattening version made on the stove top, but of course, the calories are much lower in my version.

I use cast iron for so many things because, when heated properly, it makes the best non-stick pan.

Anyone else have any no-fail tricks to lower-calorie cooking?