A Cast Iron Skillet: If I had to pick just one pan...
I like my fancy Le Creuset braising pan, and I like my little non-stick omelet pan too... but if I had to pick just one pan out of my kitchen, it would have to be my trusty cast iron skillet. It's the very same one in the photo above.
The cast iron skillet, for me, is truly the one multi-purpose pan to have in your kitchen. Some reasons why:
- It's heavy and retains heat beautifully. When it comes to making something like seared and tender fajitas, for example, nothing else will do. I even use it to stir fry.
- It heats evenly.
- It's nonstick. A properly seasoned cast iron skillet is as good as any nonstick surface.
- It can go straight to the oven (just don't get the ones with a wooden handle!)
- It's the best griddle ever. Want to have the fluffiest, best pancakes ever? My father in law makes pancakes whenever he visits, and I know he'll insist on a cast iron skillet. For him, there's no substitute and rightly so.
- It's inexpensive and lasts almost forever.
- It looks cool!
Now, some tips on how to season your pan and keep it that way. "Seasoning" a cast iron pan means filling the pores and metal surface with oil that gets baked in, creating a smooth, shiny, and nonstick surface (see photo above).
When you first get your pan: scrub it hard all over with a scouring pad or steel wool, under very hot water, to remove any residues, coatings, or dirt from the surface. Dry it immediately with a towel and then heat on the stovetop to ensure the pan is thoroughly dry. Cover the inside and outside with vegetable oil (like canola), and place it in the oven at 200-250 degrees for an hour.
Every time after use: cool the pan a bit, run under warm water and use your spatula or spoon to knock of any bits of food. Scrub very conservatively and only with a sponge and little or no dishwashing soap—you don't want to scrub off your seasoned surface. Personally, I never soap or scour my pan. Dry immediately and put over a burner. Rub a very light layer of oil in the inside and then heat the pan over the burner for a minute or two. Shut the burner off, wipe off excess oil, and let the pan sit on top till cool.
Other things to keep in mind:
- Don't store food in your cast iron pans. Foods can take on a metallic taste (this is not unsafe, it's just iron) and also break down your seasoned surface.
- Don't let your pan sit around wet or dirty. Always clean and dry it immediately.
- Keep potholders handy. Those metal handles can get hot!
- If you ever get a rust spot, just scrub it off with a bit of steel wool and reseason.
- Never ever put it in the dishwasher!
- The art of washing a cast iron pan is sometimes up for debate. Some people soap/scrub them, some people do it the way I described, and some people just wipe them with a towel after cooking and hang them back up! Do what works for you!
Personally, I never soap or scour my pan.
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Very happy to hear about this pan.I will let my friends to know about this.I like the way you have described very much.
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and make sure you inform family members that it is not to be put in the dish washer as well. my favorite person ruined my favorite pan by doing just that. he wasn't my favorite person for a minute.
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Good point, Robin!
Many years ago, an enthusiastically helpful guest told me that they were able to scrub off "all that black stuff" off my cast iron pan down to the metal. I somehow managed to smile and thank them...
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It is kind of hard to find a good solid cast iron skillet/pot. This would be beneficial for me since I am woefully anemic. Any suggestions on where to get one? Greatly appreciate it.
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I've heard that doctors often recommend cast-iron pans for anemic patients.
I would go for a Lodge brand cast iron pan, which are easy to find on Amazon:
http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB
These days the Lodge pans come "preseasoned" - just follow the care instructions that accompany the pan.
You can also read the hundreds of happy reviews on Amazon. They're so affordable yet so indispensable for so many cooks. I love my cast iron pans.
I think you'll be happy with it - let us know if you try it and how you like it!
Deana
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You didn't mention why I shouldn't put the pan? What can go wrong? It sounds like a better option than just wiping it with a towel after cooking.
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Do you mean why you shouldn't put the pan in the dishwasher?
The high heat and detergent will strip your seasoned surface. And the high heat drying stage will encourage the surface to oxidize (rust) very quickly.
Cast iron cookware should only be washed and dried by hand.
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We used this pan on a hog roast catering event and found it to be excellent.
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Hi,
Great post i found it very interesting and at the same time very informative i will definitely bookmark this site for future reference...
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Excellent post.Thanks for sharing the useful information.
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Hi,
Excellent blog.I found it very interesting and at the same time very informative.Thanks!!!
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I Agree totally, can't beat em! you've been bookmarked.
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How The cast iron skillet is truly the one multi-purpose pan?
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Fantastic post I thought it was extremely well executed and it helped me out a lot thanks again.
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Pick one with a nonstick or gridded facing so its easy to wash.
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This kind of pan are everlasting, I have one too and I enjoy using it. I like to have a wide range of cookware in my kitchen, that keeps me prepared for any situation.
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yea this is true, pan is a multipurpose for all kind of work in the kitchen.
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thank you!
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and make sure you inform family members that it is not to be put in the dish washer as well. my favorite person ruined my favorite pan by doing just that. he wasn't my favorite person for a minute.
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A very very nice piece of article.cast iron pan is a very good thing for kitchen.Really it is so nice article. Thanks for sharing.
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Very interesting topic, can you post some further information on this subject.
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Thanks for the great information, but I'm still a bit nervous about the limited cleaning of a cast iron pot or skillet. This is essentially similar to putting dirty dishes back in the cupboard, isn't it? Why aren't we concerned about bacteria here? I'm simply trying to get a handle (pun intended) on whether or not to commit to a cast-iron cookware set.
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Hi David,
Thanks for the question - The pan should always be clean and free of food when you put it away. A properly seasoned pan will perform similarly to a non-stick skillet (in the same way that you usually don't have caked-on and super-adhered food with a non-stick skillet. Seasoned cast iron is naturally non-stick)
You can scrub it with a sponge, but you don't want to scour it with something very abrasive or use tons of detergent, because it will have negative affects the surface you've worked hard to achieve (same way that you wouldn't take steel wool to a non-stick skillet)
You can probably see from the photo that my 10-year-old pan looks clean and shiny, but it also looks black and well-seasoned.
If a pan is not correctly seasoned and cared for, food will stick to it. (and in that case you *will* have to take a scouring pad to it and start all over... ) When a pan is properly seasoned, food will NOT stick to it. All it will need is a gentle wash in slightly sudsy water with a regular sponge- you can use a spatula to knock off any tiny bits of food here and there (like a little drop of pancake batter that might have stuck, for example)
A nice 10 or 12-inch Lodge cast iron pan is relatively inexpensive so you can give it a try and see how you like it. Follow the seasoning instructions. They sell "preseasoned" pans also - I've always seasoned mine myself, but I'm told that even the preseasoned ones still need a bit of seasoning (oil rubbed on and baked).
Good luck - if you decide to try one, let me know whether or not you liked it.
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My cast iron pan has been with me through thick and thin for more years than I care to remember. Actually it was handed down from my mother and with me when my first child arrive. You have hit the nail on the head with your article. The trick to keeping it in top condition and ready to go is just as you’ve described. Happy cooking.
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Great site. I like the way you explain everything without using complicated terms.
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I am quite interesting in this topic hope you will elaborate more on it in future posts.
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I have to say i love cooking as a rule and think you appreciate your food a hell of a lot more when its cooked by your self.But to cook good food you need good pans. Thank you for this information.
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Thanks! Just tried my new cast iron. When trying to make pancakes they came out a little dark. Do you have any tips on making perfect cast iron pancakes? Thanks!
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If the pancakes are too dark, you'll need to lower the heat a little.
You'll want to heat the skillet over medium heat or medium-high heat to start. If you're using butter and the butter burns as soon as it melts, then your heat is too high. Whether using oil or butter, drop a few drops of water in the pan - if they "dance" and sizzle on the pan, you're probably at the right heat.
Pour in the batter (one large one, or 3 smaller ones - depends on the size of your pan) and wait until there are bubbles on top. Gently lift the edge of the pancake and see if it looks golden brown - if so, then flip it. If it's browning before the bubbles are formed on the top, lower the heat. Once the bottom is golden and the edges look dry, you're done.
For me, usually the first batch in the pan is the "calibration" batch where I fine-tune the heat of my pan.
Nothing cooks pancakes better, lighter, and fluffier than a cast iron pan! Enjoy.
If you like fajitas, stirfry, grilled cheese, paninis, quesadillas, or any grilled chicken or meat - it's all fantastic in a cast iron pan.
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Thank-you so much! Can't wait to try it again.
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