When the day came for me to pack up all of my earthly belongings ,and escape to college, I commandeered my grandmother’s cast iron skillet. Ok, maybe not commandeered. It was more like she was conveniently getting rid of old pans, and I may have taken them.
This particular pan is now dating close to 70 + years old. It Has made over 8 moves, and is still my favorite pan.
Many people dismiss cast iron skillets because of how heavy they are. Well.. Unless you are planning on wielding it as a weapon the weight really isn’t an issue. Just keep switching hands so you work out both arms.
Why a cast iron pan?
* If you take care of them they can last forever!
* You can use the skillet on the stove top and then easily transfer it to the oven.
* They hold heat well. Which means you do not need to use high heat to cook.
* They are great for one pot cooking. Especially, if you are starting off with meat. I always recommend draining some of the fat before adding everything else in.
* You actually absorb more iron into your food! Especially if you are using acidic foods like tomatoes. This is not a bad thing. I would much rather have a little extra iron in my food than Teflon.
* Be sure to clean your pan immediately after using.
* Do not put cold water into a hot pan, it can warp the pan
* Do not put in dishwasher
* Use either straight water or mild soap to wash (do not submerge or let soak)
* If your pan is well seasoned you should not need to scrub it.
* After washing towel dry. Then place over low heat on the stove top to make sure that all moisture is removed.
* Do not store food in the pan
* Only use plastic or wooden utensils to avoid scratching
Seasoning your pans
* I season my pans once a year. Maybe more if I find that food is starting to stick
* Personally I like to use olive oil. Make sure your pan is well washed (no stuck food) and completely dried.
* Using a paper towel with olive oil on it cover the entire inside of your pan. Make sure you get into the creases and sides.
* Place pan in oven for 1hr at 300 degrees.
* Remove and let cool
Trust me when I say that cast iron pans are very forgiving! I hope you enjoy yours as much as I enjoy mine.