For 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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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.
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!
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.
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!