10 things to keep in mind re: cast iron skillets
Cast iron pans are a favorite of many a great chefs.
I never owned one; but in culinary school used them and I learned a thing or two. And a few weeks ago, KaTom Restaurant Supplies offered to send me a cast iron skillet to use and review and I said I would love to. Because I really do want to add a cast iron skillet to my kitchen repertoire. They are infinitely useful for cooking crepes and eggs, the key is to care for them properly.
Things to know:
1. it is HEAVY
2. it is slow to conduct heat but once hot distributes heat evenly and steadily; perfect when you are cooking foods that need temperature maintained (pan frying, searing, baking, braising)
3. don’t wash in the dishwasher
4. it transfers easily from stove to to the oven (and broiler)
5. the handle will get hot, too.
6. it is great for making eggs, omelets, crepes, corn bread, etc.
7. it is essential that you season it properly and as needed. Or it will rust.
8. it is essential that you clean it and store it properly. Or it will rust.
9. don’t mix acidic foods with your cast iron skillet, as it will create an off flavor. Acidic foods: citrus, tomatoes, vinegar, wine.
10. cast iron responds slowly to heat change—keep this in mind if you need to quickly adjust temps for meats, sauces, etc.
TO SEASON:
Option 1: With paper towel or clean cloth, rub entire skillet (handle included) with thin film of vegetable oil. Place upside down in 350 oven for an hour (place rack below with foil to catch any oil). Turn off oven and let cool. Repeat as needed.
Option 2: Place a large amount of course salt (1 cup or more, depending on size of pan) plus enough vegetable oil to almost form a paste. Heat over burner until is smokes, remove from burner, shift salt around inside of pan and discard. Repeat as needed (aka if your skillet is no longer ‘nonstick’ you should repeat this process. The salt fills in the ‘cracks’ to create a smooth surface).
TO CLEAN:
Option 1: wipe with lightly oiled paper towel, store with dry paper towel lining skillet.
Option 2: sprinkle with coarse salt and rub with dry paper towel. If you HAVE to use mild soapy water to clean, re-season it right away (set over heat to fully dry skillet, while warm, rub with tiny amount of vegetable oil and paper towel.
Your skillet, properly loved, will last a lifetime. AND if you really get the hang of using it: perfect eggs every time. Makes me go weak in the knees just thinking about it. You can find an overwhelming number of cast iron recipes just by searching on Google…
Comments
I love my cast iron skillet! Heavy as it is, it cooks food incredibly well! Plus, we get a bit of extra iron in our diet every time we use it.
To keep it easy to clean I use a variant on your option 1. I put a teaspoon of Crisco vegetable oil in the skillet and heat it on the stove for 5-10 minutes. Then I wipe it dry. Or for extra-seasoning, I put the Crisco in the skillet and put it in a 250 degree oven for about a half hour. Then I take it out, wipe it dry, and from then on it is as easy to clean as Teflon.
Thanks for the tips. I like cast iron because I associate it with good memories but I don’t use it enough because I am always trying to remember how to care for it properly.
[...] 10 things to keep in mind re: cast iron sk… Cast iron pans are a favorite of many a great chefs. I never owned one; but in culinary school used them and I learned a thing or two. And a few weeks ago, a company offered to send me a cast iron skillet to use and review and I said I would love … read more [...]
I found a superb cast iron skillet in an antique store about a year ago. It was in horrible shape but I set about to clean it up and season it, which was no small task; this thing was a mess!
However, all the work has paid off as it is the FINEST piece of kitchenware that I own, and it was a ridiculous price of something like $8. Now I want to find more sizes.
I also own an ancient cast-iron dutch oven with a self-basting lid and what a pan for braising. I am all about the cast iron love!
These are some fantastic tips about cast iron skillets, especially because my last one rusted. I never seasoned mine but would treat with oil prior to cooking.
The seasoning processes you mentioned – are those necessary every time you use the skillet or do I just do it once, when I first get the skillet?
THANK YOU!
Cristie: wonderful—thanks for the tip.
Lisa: ditto, seriously. Which is part of the reason I forced myself to write the post. Now I have no excuse;)
Kate: brilliant. LOVE good finds like that one. I am a sucker for kitchen gear, pots etc. used or not. In college I bought a smallish crock pot from a second hand store for $2. I still use it!
Maris: I rusted one before too, and made some really acidic paella in one years ago and it tasted ‘tinny.’ So glad you asked about seasoning:
1. season it before you use it the first time.
2. season it after any time you wash it with warm soapy water (which shouldn’t be too often, it should just need a good wipe with a dry paper towel).
3. season it any time it seems to get sticky. Your aim is for it to be wonderfully non-stick, which is why it is wonderful for eggs, omelets and a good sear.
Cheers!
Thanks for the no acidic foods and salt/oil seasoning method tips. I did not know that salt would help smooth out the surface of the pan. I have one skillet with a slightly rough surface. I’ll try it out.
I’m a huge fan of the Lodge Logic pre-seasoned pans. They age well and you can start using them without seasoning right away.