Cast iron can absolutely handle this, and adding a little liquid will give you the best of both worlds: gentle cooking without drying out, and a bit of pan sauce at the end.

🍳 Cast Iron Nuoc Cham Chicken (Semi-Hands-Off)

Ingredients

chicken pieces Nuoc Cham (or similar) bok choy ( or other greens)

What to do

1. Preheat pan: Medium-high, add a thin film of neutral oil.

2. Quick sear: Lay your marinated chicken pieces in a single layer. Let them get a little colour (1–2 min per side).

This recipe includes the accompanying salsa Mmmmm  🧀🧄 🧅 🌶️ 

salsa - one tomato and the other half of the onion and pepper from below, in a food processor. With a hot pepper if desired. And a dash of apple-cider vinegar. 

Ingredients  

I can't think of anything more inviting right now than shrimp in a cast-iron skillet on the stove top, except for maybe shrimp marinated in Jerk sauce. Yes, the Jamaican delight with scotch-bonnet peppers, usually served with chicken. 

It started out I had some guacamole to use up, and that led to shrimp. Which led to roasted shrimp. Which made me think of the cast-iron skillet. Leftover rice. Made me think of a salad. And yes I have blueberries. And it all come together in under 20 minutes.
Altogether magnifique! 

I have some already cooked salmon leftover from yesterday and a ready bag of gnocchi sitting on the counter saying pick me. There are peas in the freezer and a lemon in the fruit bowl. Let's see what happens here... I didn't really feel like Parmesan cheese today so substituted Feta. Can't go wrong there ;)

Pan fried gnocchi with a light lemony goat cheese sauce, packed with greens. In a pan.

gnocchi - kale - mint leaves