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Tips & Tricks — Cast Iron Skillets

July 18, 2010 By 4 Comments
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Lodge CastIronSkillet 150x150 Tips & Tricks Cast Iron SkilletsFor the longest, I have never had an actual cast iron skil­let.  Sure, I have my Le Creuset but those lovelies are enam­eled (and let this gal toss them in the dish­washer).  After watch­ing one too many episodes of Cook­ing For Real and Viva Daisy, I noticed that  a cast iron skil­let appeared to be a favorite go-to piece.  Sure, it’s not too expen­sive and from what my father told me, my Bampa used his cast iron skil­let often.   

So, with that, I decided to visit the local Tar-Jay and found a great Lodge Cast Iron skil­letfor about $18.  It’s sup­pos­edly pre-seasoned but is def­i­nitely not dish­washer friendly. 

So, do any of you sea­soned cast iron experts have any tips and tricks for those of us that are new to the Cast Iron Skil­let club?

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Filed Under: Cookware, Daisy Martinez, Food Network, Sunny Anderson, Weekly Question
  • http://www.theoneinheels.com kalisa

    I just recently got one too. My mom grew up in Louisiana and cooked in cast iron so I asked her about sea­son­ing it. I for­got what she told me though. (I only ever use mine to make corn­bread.) I’ll ask her again & let you know.

  • http://www.whyamisoboring.blogspot.com Eva

    cook some bacon in it. That’s the best way to get it sea­soned. And never use soap on it. You want to leave that coat­ing of fat. The best way to clean it is when it is still hot, use a stiff wire brush or some­thing else abra­sive and scrape off any­thing that is stuck on. Then just make sure it dries com­pletely. I would put it back on the still warm burner to warm it back up and make sure all the mois­ture is off of it. good luck!

  • http://www.queeninheels.com Sharon

    I grew up with cast iron pans. Notice the s. My father owned them, my Aunts, my Great-Aunts . . all the fam­ily. If you didn’t have one then you must can’t cook . .haha . . my fam­ily is from the south.

    Guess what I don’t have. Haven’t had one in about 7 years. Don’t do much cook­ing and when I do it’s not fried. Well, some­times fries but I recently started bak­ing them to my children’s horror.

    I digress

    If I did eat more fried foods, I would def­i­nitely invest in get­ting one.

    I do remem­ber clean­ing them while hot and using wire brushes/pads on the bottom.

    Once you start fry­ing in that thing you will won­der how you lived with­out one for so long.

  • http://www.castironrecipes.net Tyrone

    You got a 12″ skil­let! Good job,you just bought the most ver­sa­tile cook­ing imple­ment on the planet!

    Try not to think of it as just a fry­ing pan — you can use it as a roaster, deep fryer, bak­ing dish, wok, mon­ster pie tin, pizza dish and defen­sive weapon.

    I wrote an arti­cle about tak­ing care of cast iron here: http://www.castironrecipes.net/cast-iron-care-and… , if you can put up with my weird humor.

    The short ver­sion — Use the bare min­i­mum of clean­ing nec­es­sary to get the skil­let look­ing clean, black and shiny after every meal

    Good luck with your skillet!

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