Home Food Prep

Cast Iron Cooking

By September 24, 2017 No Comments

One of the oldest, and tastiest, methods of cooking. Sealing, then unleashing flavor as time goes on, this versatile skillet is an impressive tool for your repertoire. Jump in and master the cast iron as soon as possible.

Cast iron is a naturally non stick surface. This means easy cooking, and more importantly, easy cleaning. This is also one of the few kitchen items that transfers safely from the stovetop to the oven. Being able to perfectly sear a steak on both sides on the stove top then finish to medium rare in the oven is a wonderful treat. The options are endless as you become more confident in the kitchen.

When using the stovetop, you often have to rotate where the food in the pan sits. Predicting how a regular skillet heats up or worrying if it is perfectly in place means that food will cook unevenly. The cast iron heats up even and predictable. This makes one pan cooking so much easier, especially if you are working on a dish with several ingredients.

The cast iron pan is easy to clean and will pack more flavor every time you use it. Here are some cleaning and storing tips:

-Make sure not to scratch the surface, but gently rub or brush clean with a wooden spoon or spatula while cleaning.
-If the pan has a lot of excess food stuck to it, add some water and quickly boil the remaining bits. Rub again with the wooden spatula and the soft side of the sponge.
-Dry the pan by heating for a few seconds over the stovetop.
-The most important final step, is using some oil to “seal” it before storing. Use a tablespoon of avocado or flaxseed oil, use a cloth (not a papertowl because it might rip) to evenly rub and coat the cast iron pan. -Don’t use too much that it becomes a glistening oily mess, just enough to give it a coating.

The cast iron gets it unique seasoning from a thin layer of polymerized fat that forms from proper sealing after use. This packs awesome flavor and maintains surface of the skillet for long term enjoyment. Cook steaks, hash, vegetables, and more using this classic piece of kitchen hardware.

Sean Fitzpatrick

Author Sean Fitzpatrick

More posts by Sean Fitzpatrick

Leave a Reply