Cast Iron Skillets

Thursday, July 16, 2020

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The cast-iron skillet is, arguably, the most valuable yet most feared pan in the kitchen. With the versatility of being able to roast a whole chicken, bake cornbread or even braise are a large piece of meat, they're heirloom pieces that should be loved. Their durability and ability to evenly retain heat always put them high on any cooks wishlist. Though I will be the first admit they bring along a large amount of anxiety. How do I clean it? If I wash it with soap, will I ruin the seasoning? Wait, uh what is seasoning. Hopefully, I will be able to help remove all the myths about cast iron skillets and have you buying one for yourself or as a gift.

Which one should I buy

I own two Lodge cast iron skillets and could probably use a third. I have a 10.5" skillet that I use to roast chickens, make breakfast hash or buttermilk fried chicken. I also have a little 3.5" one I primarly use for toasting spices or make single fried eggs.

While Lodge has become the granddad of the industry there are some more artisan manufacturers, like Smithey Ironware that are coming out with high quality cast iron skillets as well.

Seasoning

I don't know the exact science but seasoning a cast-iron skillet will create a harded non-stick surface if done correctly. Even if your new cast iron skillet says it's been preseason, doing it yourself will help ensure a properly season skillet.

To season your skillet, preheat your oven to 500°. Using a papertowel run in a light coating of a neutral oil, like vegetable or grapeseed oil. Place the skillet upside down in the oven for an hour. Placing it upside down helps prevent pooling. This will also make oil drip from the pan, so place a baking sheet underneath to catch any oil drips.

After the skillet has cooled, rub it down again with a light coat of oil and then store. Once you notice your cast iron skillet has developed a matte finish that is your cue to season it again.

Soap or no soap

First, DO NOT LET YOUR CAST IRON SKILLET SIT IN WATER. It's iron it will rust. Though don't fear, if you do develop some rust, just use a little white vinegar, a toothbrush and a little elbow grease to get it out and then re-season your skillet.
Now to the big soap debate. Washing your skillet with a little soap won't hurt the seasoning. Just make sure to wash it thoroughly, dry it, then set it on a low flame, until it thoroughly dries and then run it down with a little coat of oil, before you store it again.

Ideally things would never stick to your skillet but it will happen. Anything that will not simply wash away with a sponge you should use a non-abrasive brush. While Lodge and every manufacturer makes their own, I like this one from OXO. It gribs well and it's shape makes for easier round pan cleaning.

Cast-iron skillets are great addition to any kitchen. Some would argue that it should be your first skillet. From a great 10.5" skillet to dutch ovens cast-iron cookware is always a great investment and if taken care of will last you lifetime. Enjoy!