There’s just something about getting new cookware that makes you want to well, get cooking! Every time we upgrade anything in the kitchen, we immediately head to Pinterest and search for recipes that will put our new wares to work. It goes without saying… that’s exactly what happened when we discovered the FINEX Cast Iron Skillet. Cast iron skillets are an American classic and FINEX has done a great job of giving the piece a gorgeous redesign. Based in Portland, the company believes that each pan will become an heirloom… ready to tell a story of laughter, mealtime conversations, and family traditions for years to come.

We put our favorite food stylist, Jasmine, to work creating a great dish using the FINEX skillet. With the hearty flavors of fall making their seasonal return, Jasmine made a delicious Thai Red Curry that we’ve been craving all week long. Robust flavors meet an easy-to-follow recipe, ensuring this dish is one you’ll be making all winter long.

To help you get started, FINEX has graciously offered one reader a chance to WIN their own cast iron skillet! It’s easy to enter, just head to Instagram & follow the instructions on this photo. Good luck, and happy cooking!

2 lbs. lean beef
2 red peppers, chopped
2 cups snap peas
2 cups broccoli

3 tablespoons red curry paste
16 oz organic coconut milk
2 cloves garlic, chopped
1 tablespoon ginger (fresh is best!)
½ onion, chopped
2 teaspoons curry powder

Preheat oven to 400 degrees.

Melt coconut oil in a large skillet. Add peppers, snap peas, and broccoli and cook thoroughly. Set aside.

In a seperate large cast iron skillet (we prefer the Finex skillet!), heat coconut oil on medium-high heat. Warm for about 2-3 minutes until very hot.

Season beef with salt and pepper. Cook each side in the skillet for about 2 minutes, then move entire skillet to the oven for 6 minutes.

Next, prepare the curry sauce! In a small saucepan, add add onion, garlic, ginger and spices to a bit of hot coconut oil. Cook for 2-3 minutes. Next, add curry paste and coconut milk and whisk together.

Remove the beef from the oven. Add veggies to the skillet, and pour curry sauce over the top.

RUE TIP: Serve over brown rice. Delicious!!

(Recipe adapted from Simply Real Heath. See her version, using delicious butternut squash and salmon, here!)