Tips for Cooking with a Cast Iron Skillet
A properly prepared or “seasoned” cast iron pan is naturally “non-stick”. There is no unhealthy, sprayed-on chemical coating to peel or chip away. You can cook in cast iron using metal utensils and the pan can be used either on the stove top or in the oven.
To season your new cast iron skillet, wash it thoroughly with soapy water, then rinse and dry thoroughly. Next, the entire surface, inside and out, should be moderately coated with either vegetable oil or melted shortening. Use several paper towels to wipe away the excess.
The pan should then be placed upside down on the top rack of a 300 degree F. oven for an hour. Be sure to place a baking sheet on the second rack to catch any drips. Allow the pan to cool then wipe dry with a clean cloth. Should the pan begin to show signs of rusting or if your food develops a metallic taste, it will need to be reseasoned.
Successful cooking with cast iron requires not only a well-seasoned pan, but also following a few basic guidelines. First, before adding food to your cast iron skillet, make sure it’s hot. The right temperature is when a few drops of water added to the pan sizzle and dance. If the water drops just sit there, the pan is too cool. If they almost instantly boil away, the pan is too hot.
Once the pan is heated to the right temperature, whenever possible, try to add foods that are at, or close to, room temperature. Do do not take foods directly from the refrigerator and drop them in the pan. Doing so will increase the possibility that they will stick.
Another important hint is to not move foods around in the pan too soon. It is essential when first placing your burger, steak or fish filet in the pan, you not try to flip or reposition it for at least 2-3 minutes. Set it in the pan and let it sizzle.
The key is, if the food resists the spatula– wait. Once the food has seared, it will “release”, at which point a spatula can be used to flip it over. Attempting to move the food before it’s ready will make a mess of both the food and the pan.
Cast iron cookware does have a few drawbacks. The pans are obviously quite heavy. As such, they do not readily lend themselves to tossing foods for a saute. Another consideration is that individuals with physical limitations may find the pans too heavy to lift. It’s also important to note that cast iron pans can not go in the dishwasher. Hand washing is required.
Top 10 Tips for Cooking with Cast Iron Skillet:
01. Consider buying a pre-seasoned cast iron skillet. Some companies currently offer pans that are already treated, cured and ready to go.
02. All new cast iron cookware comes treated with a protective, food-grade coating to prevent rust. As it must be removed, be sure to follow the manufacturer’s instructions for the first cleaning.
03. Never pour cold water or other liquids into your cast iron pan while it’s hot. The sudden cooling can cause the metal to crack
04. Always use potholders: Cast iron pans and their handles tend to get very hot. The goal is to cook the food, not your hands.
05. Never allow your pan to soak for long periods of time. Doing so can break down the “seasoning” and cause the pan to rust. Wash after using, scrubbing the pan where needed with a brush and mildly soapy water. Rinse thoroughly, dry with paper towels and spread a little oil on cooking surfaces to prevent rust.
06. Never put your cast-iron cookware in the dishwasher.
07. Should your food develop a metallic taste, you will need to re-season the pan.
08. Never store foods in your cast iron pan. Acids present in the food can degrade the seasoned surface and cause foods to take on a metallic taste.
09. Avoid cooking highly acidic foods. Foods like tomotoes may turn dark and taste metalic due to iron being drawn from the surface of the pan.
10. Always pre-heat your skillet prior to use. Whenever possible, start cooking with your foods at room temperature.
With proper care, your cast iron cookware will last a lifetime. In fact, many pans have been handed down from one generation to the next. With their prized, slick surfaces, cast iron pans easily out perform even the best, most expensive, non-stick pans.
