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| Photo courtesy of bonappetit.com |
- Always carry money for a phone call.
- If you can't say anything nice, then don't say anything at all.
- Never abuse your cast iron skillet.
Anyway, a cast iron skillet is the workhouse every cook needs. It is used for baking in an oven, camping out, on a grill and of course, on the stove-top. It cooks a one-pan meal or dessert. It also requires tender loving care: a few kisses, a scrub here and there, and a nice hot oil massage. I have seen a few brought back from the dead, even.
This may seem like a no-brainer, but a new cast iron skillet needs to be washed in hot, soapy water and thoroughly dried. To dry, place the skillet on top of the stove and watch as water just dissipates. Move pan to a cold stove eye and allow it to cool.
Once pan cools, heat oven to 350 degrees F. Using a paper towel, rub a nice, thick layer of oil or fat all over the inside and outside of the skillet. Place the pan on a foiled lined cookie sheet, upside down. Place cookie sheet in oven and allow skillet to heat for about one hour. After an hour, remove skillet and allow to cool slightly before handling. Once cool, wipe off the excess oil and it is ready for use.
Remember that after each use, wipe the skillet clean. Do not place in a dishwasher. Do not place a hot pan in cold water. After the initial wash, avoid detergents. About once a month, just heat the pan with a little oil on the stove and wipe it down to maintain its non-stick quality. If food does happen to stick (usually after placed in a poorly heated pan), boil some water and using a nylon brush, scrape up the sticky bits. Store cast iron skillets on stove tops or pot racks.
Note: There are some skillets that come pre-seasoned. Well, that may be, but I would suggest doing it yourself, anyway.
