The Impressive Black Cast-Iron Skillet — Benefits And How To Care For Yours

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Black cast-iron cookware has made a popular comeback in recent years and for good reasons. Just like Grandma knew, these heavy-duty black beauties cook foods evenly and crispy.  Most are fairly inexpensive to buy and seem to last forever. And they become easier to cook with over time. Authentic cast-iron pans are not produced with a chemical coating that could flake off into food either.

Cast-iron skillets and pots are also versatile and can be used to cook food on the stovetop, in the oven, on the grill, and over an open fire. Most are made from recycled scrap iron which makes them heavy and almost indestructible.  They can be scraped on and foods can be cut right on their surface. The more they are cooked with, the more non-stick they become for sautéing, grilling, braising, baking, and frying all types of cuisine.

There are many benefits to cast-iron and maintaining their pristine, long-lasting condition is well worth the little extra attention they will need for proper conditioning.

Caring for Cast-Iron Cookware

1. Season the Pan – When seasoned properly a skillet becomes non-stick. Most new pans come pre-seasoned, but will cure even more after a few uses. To season, pour enough oil to glaze the bottom and bring the pan up to a hot temperature on the stove. After about six uses the pan will be ready-to-use as a non-stick surface.

2. Daily Care – Caring for your pan is simple — clean while it’s still warm from cooking. After the pan has cooled a bit, use a scrubby and water to scour over the surface, then rinse. Dry the pan thoroughly to avoid rust and rub a small amount of oil back over the surface to fill in pores before storing. Heating the pan to a high temperature before cooking will kill any possible germs. For sticky, or strong odor foods like fish, use a tiny amount of dish soap to clean. When cooking non-stick foods such as eggs, grilled cheese, and pancakes, wipe the pan out with a paper towel the same way you would a non-stick grill. To scour off stuck-on foods pour kosher salt in the pan and rub with a scrubby.

3. Good to Know – Always pre-heat the pan before adding food. The handle will be hot when in use so buy a heat-proof handle cover, or keep an oven mitt nearby. Never cook acidic foods like tomatoes in the pan and don’t submerge or soak the pan in cold water for long periods of time. Avoid leaving food in your pan overnight.  And never put it in the dishwasher.

And most importantly… If you have been blessed with an heirloom black cast-iron skillet, be sure to use it. They can also be purchased at nearly any store, or online.  Be sure to check with your local hardware or thrift store, too.

Lisa

3 Comments

  1. AshleyMcElheny says:

    Thanks for the great tips! I LOVE my cast iron skillet and just made some Honey Cornbread in it a week or so ago (as well as cooking my bacon and eggs in it every morning)
    Stopping by from Thrifty Thursdays
    Ashley @ LeavingTheRut.com

    Like

    • That’s great Ashley and thank you for stopping by to read my tips! I love my cast-iron skillet also and baked french toast in it Easter morning. You can find the delicious recipe on Modern Hen Home. I will head over to your blog next. Kind regards!

      Like

  2. Pingback: Best of the Blog – Most Popular Posts In May |

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