Cast Iron Skillet

What does a cast iron skillet have that a skillet coated with an anti-stick surface doesn’t have? Why, a non commercially and chemically treated surface, of course! If you are anything like me, you recently invested in a cast iron pan, then over the last few months learned to love and treasure it, while keeping it dry and well seasoned. If you are exactly like me, then your Southern Redneck husband brought one home about 10 years ago to the large kitchen in your double wide mobile home in Spring Hill, Tennessee. Because you had the inability to boil water at the time, your husband used it once, then set it out on the back porch to be exposed to the elements, rust, and become a general eyesore. Eventually, it met its fate beside a sneaky possum’s head, who had intended to raid the garbage cans...again. 

Both my husband’s possum extermination and my cooking skills have come a long way since then.  In my infinite cooking and recipe research, it became obvious that many chefs and home cooks alike use a cast iron skillet, so I set out to turn my initial failure into a success. Here’s my guide to owning, using, and loving your cast iron skillet. 

1. Make a purchase: I’m aware there’s a huge population of ancient, experienced cast iron skillet loving humans out there, who may argue for a certain brand. I bought a moderately priced “Emeril” line at my local Bed Bath and Beyond for my first trial, and I’m happy as pan-seared scallop with it. 
2. Cleaning: There are a couple of conflicting philosophies on cleaning cast iron. One advises to use regular dish soap and water, dry thoroughly, and season. The other opts for evil dish soap and its sidekick sponge to stay far away the cast iron. Instead, wipe the skillet clean with paper towels after each use, simultaneously seasoning it. Cast Iron is NOT dishwasher safe! Also avoid running cold water in a hot skillet which could ruin the surface and/or cause it to crack. Always dry the skillet immediately and thoroughly to avoid rust.
3. Seasoning 101: Cast Iron skillets require a bit more attention than the typical wash and rinse, or throw in the dishwasher routine used for other utensils. They need to be seasoned, and that doesn’t mean adding salt, garlic, and pepper to the pan (what? That was my first interpretation of “seasoning”?!). Seasoning is the art of using cooking oil/grease in thin layers on all surfaces, especially the cooking surface of the skillet. Eventually these thin layers accumulate to form a natural glossy, non stick surface. Without the use of processing or chemicals! Layers should be applied so scarce that the pan still looks dry. If the seasoning is applied too excessively, it will go rancid and ruin the food, poison your family, and make a gummy mess of the skillet. Happy Seasoning! :)
4. How to Season (seasoning 102): To bake or not to bake! Like cleaning, there are two schools of thought on seasoning. Both agree that cooking oil, shortening, lard, or bacon grease are best applied in thin layers, all over the pan including the handle. Then either bake it upside down in a hot oven, or don’t! The goal is to accrue thin layers of polymerized fat over time that will eventually build into a natural non stick surface. Sounds kinda gross...but so is a bunch of manufactured, toxic, unnatural chemicals!
5. General Use: This pan gets HOT! I’m talking super caliente, right down to the tip of the handle. You will forget this, then you will wrap your meaty palm around the handle and the smoke, sizzle, and burnt flesh aroma will hit you just seconds before the agonizing pain sears your brain. Then you will never forget again! Also, this little bugger is HEAVY. Unless you have some ultra ripped, cut up, shredded body builder using his 6 pack abs to transfer your cookware, keep this heavy pan’s weight in mind, especially when transporting hot food. I bet dropping it on your toe would be just as painful as leaving grill marks on your hand! 

I’m still in the pre-school stages of being a proper cast iron skillet owner. I clean with soap and water because I can’t seem to get my pan properly seasoned, non-stick style. My favorite things about the pan are the super hot, heat-retaining, even cooking surface and the fact that it can go from stove top to oven use with ease. I like the idea of a natural surface that food won’t stick to as opposed to the toxic chemicals that I’m sure leech out into food. I use it to cook everything from eggs to meatloaf, and I’m looking forward to the day I don’t leave half the meal stuck to the pan :)

If you have any tips, tricks, or your own cast iron skillet experience, leave it here in the comments section.