Skillets
I use strictly cast iron skillets, have for
years. Though they do take extra care for
cleaning and seasoning, it’s so worth it. Cast
iron is multi-purpose, you can cook on the stove
top or in the oven with it, and it lasts
practically forever.
Although I’ve collected way more cast iron that
any reasonable person needs, I can recommend that
you start with a single skillet, seven to nine
inches in diameter. After you’re used to it, you
can branch out and
find all kinds of cool
cast iron you never knew existed.
Seasoning New Pans
1. Heat your oven to 350 F
2. Coat the pan with lard or bacon grease
(shortening leaves a sticky film, don’t use it)
3. Put the pan in the oven and leave it there for
15 minutes, then pour out any excess grease.
4. Put the pan back in the oven and bake for two
hours.
5. Repeat this process several times to fully
season your pan, also cook with plenty of oil
until your pan is fully seasoned. You’ll know
when your pan is fully seasoned by the color,
which will change from gray to a beautiful,
lustrous black.
For Vegetarians
It really doesn’t work to season
with shortening, and I’ve tried. If you feel
super uncomfortable with using animal fat to
season your cast iron, just rub your pans with a
high heat tolerant oil such as canola or
sunflower organic, of course) on a regular basis.
Make extra sure not to scorch your pans, and use
enough oil when you’re cooking so that food
doesn’t stick. I’ll keep on experimenting with
vegetarian seasoning methods and let you know if
I find a really good one.
Old Pans
Flea markets and junk shops are
great places to find cast iron cookware. Many
folks aren’t aware that cast iron which has lost
it’s seasoning or become rusty is easily fixed,
they donate their ugly pans to the thrift shop,
where you can pick them up for a song. Don’t pay
more than $10 for a cast iron skillet, especially
if you have to resuscitate it before use. The
vendor may say “it’s antique” but so what? There
are about a million antique cast iron pieces out
there and $10 should be your final offer.
Re-Seasoning Old Pans
1. Clean the pan as best you can
with hot water and an unsoaped scouring pad. If
there are stubborn spots, fill the pan with water
and warm it on the burner for awhile to soften
the debris, then try again.
2. Dry the pan over a warm burner, then season as
you would a new pan.
Everyday Cast Iron Care
1. The number one rule for your
cast iron pan is
no soap ever! Soap breaks
down the seasoning layer you worked so hard to
build in your pan, eliminating it’s non-stick
capabilities. When I lived with roommates I would
frequently walk into the kitchen and see my
beautiful pans soaking in soapy dish water.
Although I tried, it seemed I couldn’t convey the
importance of keeping soap away from cast iron,
especially mine!
2. To clean cast iron, simply rinse it with hot
water directly after use, then place back on the
warm burner to dry. If there are stubborn spots
stuck on, scrub as gently as possible with a
scouring pad. The surface of the pan should be
virtually non-stick, so you may need to re-season
or use a touch more oil when you cook.
3. Once the cast iron is clean and dry, store
with the lid off, this prevents rust from
building up inside the pan. If rust occurs,
you’ll have to re-season.
4. Don’t store food in cast iron, it
will wind up with a metallic taste.
The Pinnacle of Cast Iron
My dream cookware is enameled cast iron,
specifically, Le Creuset. This stuff is
absolutely gorgeous, high quality, and has all
the benefits of cast iron, but without the need
to season. These pans are extremely high end, but
can be found at auctions and estate sales on
occasion. My friends mother picked up an entire
six piece set this way for two hundred dollars. I
know that sounds like a lot of money, but we’re
talking heirloom quality cookware here. If you
ever see a similar bargain, jump on it! I’m still
waiting for my opportunity. Just make sure that
the pans have been well cared for before you pay:
if the handles are still well attached and the
enamel is unchipped, you’re good to
go.
Green on a Shoestring:
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