Cast Iron Love

I am a BIG FAN of any pan that doesn’t use non-stick coatings. Give me all the stainless steel, enamel, and cast iron, please! I have spent the last year gifting cast iron skillets to my apprehensive friends and family. To get them warmed up, I send a cheesy intro email with tips and tricks and now I will share it with you!

Prepping your brand new cast iron

  1. Pre-heat your oven to 425*F
  2. Wash that baby with soap and water. 
  3. Place it over the stove on high heat until all the water evaporates. 
  4. Rub a thin layer of vegetable oil or shortening all over the skillet. I usually use a paper towel for this step. 
  5. Place the skillet in the oven face-down and bake for 60 minutes. Place foil or a half sheet on the rack underneath to catch drips. *Warning: it will be smokey!*
  6. Let the skillet cool in the oven.

Helpful article on cast iron skillets: https://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html
Other tips:

  • To build up the seasoning in the beginning, try pan frying things (cooking bacon works perfectly).
  • Once the cast iron is seasoned, you should be able to wipe off any food residue with a paper towel or clean sponge. 
  • Contrary to popular belief, you can use a little bit of soap to clean a cast iron pan.  
  • For tougher spots, use a scraper, chainmail, or brush to clean. 
  • The pan must be dried immediately after rinsing to prevent rusting. The easiest way to achieve this is to heat it on the stove until the water evaporates.
  • Always rub oil into the pan once it is completely dry. 
  • Do not cook highly acidic foods for prolonged periods. 
  • The more you use it and fry in it, the more non-stick it will become. 

Our favorite cast iron dishes:

If something horrible happens to your pan, don’t worry! There’s a fix: https://www.seriouseats.com/2014/12/how-to-restore-vintage-cast-iron-cookware.html

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