I love my cast iron skillet. It is a must have item in your kitchen. If you do not have a Cast Iron Skillet, you are missing out on so much fun. Not only can you make a roasted chicken in one, but you can also make delicious desserts, and even bake Cornbread. I especially love Cast Iron for frying chicken.
Yes! Taking care of cast iron, may be a challenge, but it is so well worth it. It cooks so evenly, and food comes out…just…better! All of the expensive pots and pans like Le Creuset, and Staub cookware, are cast iron, that has been coated with porcelain. And they not only cook evenly, but the porcelain makes it a bit more of a smooth surface, and I have used my Le Creuset to make everything from chicken stew, to spaghetti sauce.
But plain ol’ cast iron is not coated with porcelain, and is more coarse, and not as smooth, but functions very well. Now when you buy a cast iron skillet, it may state that it has already been seasoned, but I still season them myself anyway. I just like knowing that it is done my way just in case.
Seasoning a cast iron pan, just means preparing it for use. Making it a bit more non-stick, and ready to make delicious dishes! When I buy a brand new cast iron, I rinse it a bit under warm water, than I pat it dry. I dry it very well, because it is very porus and holds on to liquid. So I dry it very well, and then let it sit for about 20 minutes to dry even more. I will tell you how I clean it a bit later.
After it is dry completely, I preheat my oven to 250 degrees. I then take about two tablespoons of Lard, and I lather in on, and with a paper towel, I just spread it all over, and kind of rub it in. If my pan is big, I will increase the amount to a bit more lard. You can use coconut oil if you prefer. I just like lard, because it is really thick and works very well.
I then take a plain paper towel, and wipe off any excess. I don’t season the bottom, because I feel that it is unnecessary. I then place the cast iron skillet, in the heated oven, and let it bake for about three hours. Yes! Three hours. I leave it in there so that the lard can really adhere, and set in to create a non-stick surface, and it also protects it from rusting, which most, cast iron pans will see some rust at one point. Especially if it is left with water in it, or it is in a damp, or moist environment.
Baking it for this long, will ensure, that it is ready for use, my that all of the porous surface will be set. I then turn off the oven, and let the oven and the pan cool completely. Do not touch the pan while it is hot, because well, it hot! A cast iron pans handle, gets just as hot as the pan.
Once cool, I then place in the pan cub bored. When I am ready to use it, I place it on the stove, and let it get hot before I cook with it. I personally like using only wooden, or plastic utensils with cast iron, as I feel that stainless steel, will just scratch my cast iron, so I am afraid:/
Once, I am ready to clean my cast iron pan, I just place it under very warm water, and use a plain sponge, that has a scrubby side, to clean off the mess. I usually do not use soap on it, unless there is food that is tough to come off. Then I may use some coarse salt, and I use a sponge with a scrub pad on one side, and I scrub away. I may use just a drop or two of liquid dish soap, and just some elbow grease to get it clean. Once clean, I wipe it dry really well, and I spray it with a bit of cooking spray, or I wipe it down with a bit of canola oil, and store away.
When I store it in a cup board, I do not stack any pots or pans on top, unless there is a cloth in between. This keeps it from rusting, or getting a ring on it from other cookware.
So that is how I season, use, and wash my cast iron pan, that I truly feel is one of my kitchens most coveted items! Buy one a you will see the difference in your cooking. Having one of these just makes me feel like a better cook.
What is your favorite cookware? I would love to know!
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