Cooking with cast iron cookware might seem a bit old-fashioned in this age of non-stick pans and digital gadgets, but it’s a timeless skill that every home chef should master. Cast iron is renowned for its heat retention, even heating, and its ability to go from stovetop to oven without skipping a beat. It’s durable, versatile, and when treated correctly, can develop a naturally non-stick surface. Whether you’ve inherited a skillet from your grandma or just picked one up from the store, here’s how to perfect the art of cooking with cast iron cookware.
Season Your Cast Iron
The heart of perfecting your cast iron cooking starts with seasoning your skillet. Seasoning is simply oil baked onto the iron, which prevents rust and creates a natural, non-stick surface. Most new cast iron skillets come pre-seasoned, but it’s still a good idea to add your own layer.
- Clean Your Skillet: Wash your cast iron with warm, soapy water. Though regular washing like this isn’t recommended, it’s fine for a brand-new or rusty skillet.
- Dry Thoroughly: Any moisture left on the skillet can lead to rust, so dry it completely with a kitchen towel or heat it on the stove for a few minutes to evaporate any leftover droplets.
- Oil It Up: Coat the entire skillet (inside, outside, and handle) with a very thin layer of vegetable oil or melted shortening. Use a paper towel to rub the oil in and remove any excess.
- Bake It: Place your skillet upside-down in a preheated 350-400°F oven. Place a sheet of aluminum foil or a baking sheet on the bottom rack to catch any drips. Bake for an hour, then let the skillet cool in the oven.
Repeat this process a few times a year to maintain a slick, non-stick surface.
Heat It Right
One of the secrets to great cast iron cooking is proper preheating. Cast iron heats slowly, but once it’s hot, it stays hot. Always give your skillet a good 5-10 minutes of preheating over a medium-low flame for even cooking. If you’re not sure whether it’s ready, sprinkle a few drops of water onto the skillet. If they dance around before evaporating, it’s time to cook.
Cooking and Cleaning
Cooking with Cast Iron: Now that your skillet is seasoned and heated, you can cook almost anything in it. But the first few times, stick to foods high in fat like bacon or steak to help strengthen that non-stick layer. Avoid cooking acidic foods like tomatoes and citrus for extended periods, as they can strip the seasoning.
Cleaning: When it’s time to clean, simply scrape out any leftover food with a spatula. If you’ve got stuck-on bits, a bit of kosher salt and water can help scrub it away without removing the seasoning. Rinse with warm water and dry it thoroughly. It’s vital to avoid soap as much as possible and never soak your skillet, as this can remove the seasoning and cause rust.
Lastly, give it a light coat of oil after each use to protect the surface.
Tips for Perfect Cooking
- Non-Stick Secret: For an extra non-stick boost, heat your skillet, then add oil and let it get hot before adding food.
- Avoid Sharp Temperature Changes: Don’t run a hot skillet under cold water, as this can cause it to crack. Let it cool down on its own.
- Use Tools: Wooden or silicone utensils are best to prevent scratching. However, cast iron is tough, so don’t worry too much about using metal spatulas.
- Bake in It: Cast iron isn’t just for the stovetop. It’s excellent for baking bread, pizzas, and cookies because of the even heat distribution.
Cooking with cast iron is an art that goes back generations, a connection to a simpler time when food was the heart of the home. It’s durable enough to last a lifetime and versatile enough to cook almost anything. With a bit of care and practice, you’ll not only perfect the art of cooking with cast iron but also create meals that are a testament to its enduring legacy in the kitchen. Happy cooking!
