Saturday, December 13, 2008

Get a cast iron skillet

As both my readers know, I have had a couple of tutorials displaying meals that are started on the stovetop and end up in the oven. To do that you need a nice non no-stick, metal pan and I can think of nothing better than cast iron for the job.

I picked up my pan at Bed, Bath and Beyond for around $16. I believe you can also get them at any store with a large camping department. Don't get one with the raised grill things on the bottom.

Now the secret with cast iron is that you shouldn't ever really wash it. I use paper towels to clean the gunk out of mine. Sometimes I dump some coarse kosher salt in and rub it into spots with the paper towels. Or I take a metal spatula and scrape off anything that isn't coming off with rubbing. I put a light coating of oil on it and tuck away the pan. I don't use this pan for soupy, saucy things.

Every now and then, especially if the pan is getting sticky spots. I put a good coating of oil on it and stick it in the oven at 350 for about 30 minutes. That "seasons" it.

The brand I found was Lodge but I'm sure brand doesn't matter much. I have a cast iron dutch oven too, but haven't used it yet.

1 comment:

Noelie said...

One handy technique I use is de-glazing the pan with some wonderful liquid of your choice, like cream. When you take out the meat from the pan, keep the heat up and pour the liquid in. Stir, and let reduce for a sauce. (season that if you wish)

Then wiping out with paper towels is a snap.