Bruntmor's new enameled cast iron skillet will suit all of your cooking needs, whether indoors or outdoors. This 12 inch skillet can cook anything with its superior heat retention which also means your food will cook evenly. Its durability means it will last a lifetime.
The right tool to sear, sauté, bake, broil, braise, fry, or grill.
Use at home in the oven, on the stove, on the grill, or over a campfire.
Unparalleled in heat retention and even heating.
Easy care: hand wash, dry, rub with cooking oil.
12 ounces of bacon, cut into 1-inch pieces
Additional bacon fat, lard, ghee, or coconut oil
5 cups diced sweet potatoes (about a 1/2 inch dice)
4 cups diced zucchini
1 cup chopped onion
1 red bell pepper, chopped
6 large eggs
Test Out Your Skillet Right Away
In a 12-inch cast iron skillet cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep.
Preheat oven to 400 degrees (F).
Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil.
Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown
Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
Stir in bacon pieces. Remove from heat.
Make 6 wells in the potato and veggie mixture; break one egg into each well.
Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.