A question about a recipe: Cabernet-Braised Short Rib and Chanterelle Cobbler

I have a question about the recipe "Cabernet-Braised Short Rib and Chanterelle Cobbler" from Brooke Bass | Chocolate + Marrow. Can I make this dish in a large / deep cast iron skillet?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar


LE B. March 9, 2019
p.s. you can also ask the recipe creator directly by clicking on their 52 name.
LE B. March 9, 2019
yes to nancy; pottery dish or souffle dish would also work fine.
uninvited comment: chanterelles are the most sublime of mushrooms, in cream and/or whitewine-based sauces or soups, risotto,pasta etc. They are wondrous and v. expensive and not in season in u.s. during our cold winters. use other mushrooms. i use regular white mushrooms in my boeuf bourgignon, which is v. similar to this dish, sans cobbler.
Nancy March 8, 2019
Not sure.

I'm generally cautious about using such acidic elements a long time in cast iron (despite the recipe photo showing a Staub cast iron casserole).
This recipe has both wine and tomato (in the form of paste) and cooks a long time (2 1/2 hr).
I would recommend stainless steel or enamelled cast iron instead.
Nancy March 8, 2019
PS for more info see this article from ATK
Recommended by Food52