I just bought my first true cast iron skillet. I got a lodge logic preaseasoned pan. I've always heard about the wonders of cast iron, but never actually owned one.
Any cooks out there with tips, tricks, recipes or just opinions?
Before all else, season it. The directions should be with the packaging.
Never scrub or scour it; that ruins the seasoning.
Never cook anything acidic in it, such as anything containing tomatoes or wine. It is not non-reactive. If you need to use a non-reactive pan, choose stainless steel (without the non-stick stuff in it).
Treat it right and you will even see eggs slide right off the surface.
Use coarse kosher salt as a scrub - you get something stuck in it sprinkle it with the salt and let it sit for awhile and then using a paper towel or a soft sponge use the salt as an abrasive. then rinse it out. Dry very well.
Do not put it away until it is totally dry.
Also, make sure to re-season it every once in awhile. Just rub it with Crisco and then put it in a really hot over for an hour. Let it sit in the oven until it cools off and then, with a paper towel, remove the Crisco and it will be ready to go again.
I love my cast iron. It may be heavy as all get out but it is so wonderful.
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Comments: 4
Never scrub or scour it; that ruins the seasoning.
Never cook anything acidic in it, such as anything containing tomatoes or wine. It is not non-reactive. If you need to use a non-reactive pan, choose stainless steel (without the non-stick stuff in it).
Treat it right and you will even see eggs slide right off the surface.
Do not put it away until it is totally dry.
Also, make sure to re-season it every once in awhile. Just rub it with Crisco and then put it in a really hot over for an hour. Let it sit in the oven until it cools off and then, with a paper towel, remove the Crisco and it will be ready to go again.
I love my cast iron. It may be heavy as all get out but it is so wonderful.