Cast-iron skillets are one of the most versatile objects in the kitchen. They’re timeless workhorses; made to last. Since the 60’s there has been a consistent influx of miscellaneous kitchen gadgets. As a result, this has put many home cooks on the prowl for coated pans, convenient appliances or shiny new utensils to speed up the prep and cooking process.
Unthreatened, cast iron is full of simple charm that brings the simplicity of slow living back to the kitchen. Every time I’ve reached for new, lighter cookware I always find myself coming back. Cast may not heat evenly, but once it’s hot, it stays hot and that’s when the magic happens. Cast-iron is my favorite method to use for cooking the perfect rib eye steak! The farthest I’ve gone in modernizing my stovetop is by purchasing an enameled cast iron skillet form Le Creuset. Their colors and quality are fantastic and I still get to enjoy cooking with my favorite kitchen staple!
Lodge is a great option for any home cooks who are looking to introduce cast-iron to their kitchen. It’s a wonderful brand that’s affordable, accessible and made in the USA. But it’s fun to seek out vintage cast iron that’s been in active service for as many as 100 years! Griswold and Wagner are two of the most popular brands to keep an eye out for, along with Mountain Iron, Victor and Favorite Piqua. All great brands to start collecting as you can.
Cast iron deserves a spot in every kitchen. It may move to the back of the shelf but it’s function and form will never go out of style. Like a little black dress hanging in the closet, perfect for any occasion, cast iron is perfect for everything from frying an egg to baking a cake and it sears meats in a way no other cookware can.
Seasoning & Caring for Cast-Iron
It only asks for a few, simple things to assure it remains functional. After each use, it should be washed with mildly soapy water and then dried very thoroughly. If you want to be loved by your cast iron forever, give it a quick swipe with Crisco or other cooking oil after each use and place it on a hot burner for just a bit to keep the oil from going rancid. This step will help preserve the seasoning.
If you feel like your cast iron is beginning to under perform, food is sticking or you’re seeing some rust spots it’s time to re-season. Use steel wool to remove any rust spots and then go ahead and give your pan a quick wash with mildly soapy water. Once you’ve thoroughly dried your pan, coat with a thin layer of Crisco or other cooking oil. I like Crisco (or shortening) because it has a high smoke point and won’t go rancid. If you’re using olive, coconut or vegetable oil, be sure to season your pan frequently. Turn the pan upside down on your oven rack and bake at 325°F for about an hour. It’s a good idea to have a cookie sheet or aluminum foil on the rack below the pan to catch any drips of excess oil.
Be sure to never run your cast iron through the dishwasher or this will remove your layer of seasoning. If your pan needs a good scrub from sticking food, give it a good scrub with some coarse salt and warm water. If you’re serving your meal directly from cast iron, make sure to serve that same day (if not immediately). Leaving food in the skillet overnight will cause the food to take on the metallic taste of the pan.