I don't have a dutch oven -- can I make chicken paprikash in a regular cast iron pan instead? Any adjustments needed due to shallower depth of pan?
Amanda is a co-founder of Food52.
I wouldn't do it in a cast iron pan -- the acid in the tomatoes may react with the cast iron. Do you have another kind of skillet or a soup pot?
Please enter a valid email address.
Well played. You deserve a cookie.
You will be rewarded with chocolate muffins
Muffins, or Naked Cupcakes?
Shop our Best Bakeware
The World of Forced Rhubarb
Kitchen Tools We Love
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.