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Why I Love My Cast Iron

Posted by Admin on October 22nd, 2008 filed in Uncategorized

I will eagerly admit that my cast iron tools in my kitchen are by far my favorites.  You just cannot beat them for even heating, lasting durability, and reasonable cost!  Cast iron isn’t the only thing I use…I do have stainless steel and even some non-stick in my cupboard…but given the choice I will usually reach for my cast iron above all else.  Here’s why:

  • A properly cared-for cast iron skillet will last for generations.
  • Cooking with cast iron is toxin-free!
  • Cast iron pans are unbelievably inexpensive!

Now…cooking with cast iron does take a little adjusting.  For success, you need a properly seasoned pan and that is something that many people don’t understand.

Cast iron is a porous surface. Making sure that your cast iron is properly seasoned will actually fill and smooth the surface of the pan. The more you use and season your cast iron skillet, the more non-stick the surface will become.

How to season a cast iron pan:

  1. If the pan is new, completely remove any adhesive label.
  2. Wash, rinse and dry the pan.
  3. Grease the inside surface with a solid shortening. Grease it as you would a cake pan.
  4. Put your greased pan in a preheated 350°F oven for 1 hour.
  5. Remove, cool and store the pan.

A skillet can be seasoned as often as necessary to maintain a good surface. Often you will notice that the surface of your skillet looks dry.  When this happens, season it again before you put it away.

Until your pan is very well seasoned (this will happen either by many uses or repeated seasonings) do not try to cook foods with a high acid content (tomatoes). High-acid foods will not react well to unseasoned cast-iron. Once your pan is well-seasoned you can use it for anything though!

The most important thing to know is that it is not necessary to use any soap or detergent to clean your cast iron. Seasoned cast-iron pans can be cleaned with boiling water and a stiff-bristled brush.   It is important to dry cast-iron pans completely after use.  If you don’t do this adequately, they will rust. Cast iron pans will darken over time and with use.  They will turn from a steely gray to dark gray or black.  This is good!

My cast iron pans are truly my best cooking friends in the kitchen!

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