Chris McAvoy from the foodie blog Tastebud sent me an email letting me know that he’s posted up a follow-up entry to his entry on how to cook steak. This one covers the care and feeding of a cast-iron skillet. You should get your paws on one of these old-school cooking implements if you haven’t got one.
{ 6 comments… read them below or add one }
I have one, but I never use it because my cat likes to sleep in it.
“All I want for Christmas is a cast iron skillet and a cast iron Dutch Oven…”
Damn, girl! What are you waiting for? It’s not every day that the food walks right into the skillet! GET COOKIN’!
Remember the motto:
CAT: THE OTHER WHITE MEAT.
I began using one a few years ago and had to get a new one and start over when I moved.
Supposedly it can help boost the iron in your diet. I’ve also used vegtable oil instead of shortening to season it. It probably works the same, but I tend to heat mine up and then rub it with the oil while it is hot. I just wash mine normally and lightly re-oil it or put in on a warm burner to make sure it is dry.
With the possibility that the stuff they use to make non-stick pans is bad for you it is a good way to go.
Just remember to keep a oven mitt handy, the handles get hot!
I thought that baby was the other white meat.
Element 26 is great. I use my skillet a lot - nothing better for making Filipino-style fried rice. Though I do rinse it out, contrary to Chris and Cammy’s advice (no soap!), then dry it with towels. If a little rust starts to show where I don’t want it, it gets reseasoned and is good to go.
Rich