bluflaam777
Enlightened
I grew up using cast iron. From my mom's skillet and dutch oven, to using my own as an adult.
The first thing I fried as a kid was potatoes in my mom's skillet.
I recently acquired a new CI skillet because my niece filched the old one I had. It's OK, I know where she lives, and I have high friends in low places that can offer some help.
But the new pan being a different thickness and size, it's taken me a few passes to get used to it.
Which had me thinking; 'what are the do's and don'ts of cast iron pans?'
I'll share what I've learned over the years and hope that you all share your insights as well.
This by no means is definitive. As I've alluded to above, even different pans will require some getting used to and have their own way of serving us. My experiences will be just that, my own.
In no particular order: (this is dealing with skillets)
We don't season CI to make it non-stick. We season it to protect the pan from moisture and rust. It becoming nonstick is just a byproduct of that protection.
Food can still stick to a well-seasoned pan. Bacon is like that. Too high of a temperature can also make food stick. But that isn't always a bad thing. Stuck bits of protein can be used to make gravy/sauces right in the pan.
You can use any type of edible oil/fats to season cast iron. From lard/Crisco to olive oil to high smoke point oils like avocado but they are going to perform differently.
Some are more durable and last longer but can be harder to layer on the pan. Others will season more quickly but not last as long.
Some are neutral in flavor others will add some flavors. None are wrong, just know why you're using what you're using.
Several light layers are better than a couple of thick layers.
If you plan on storing your pan for a longer period of time (camping/RV), make sure it is cleaned well and seasoned well. DO NOT just rub some oil on it and call it good. The oil will go rancid and while that isn't the end of the world, it can ruin an otherwise good breakfast.
Thick pans retain heat longer than thinner ones. They are also less susceptible to cooler foods entering the pan. (they tend to stay at a more even heat)
I don't use dish soap to clean the pan unless I plan on seasoning it right afterward.
Most light plastic scrubbers or brushes work fine to clean with. I use my metal or wood spatula to scrape along the bottom of the pan while cooking to get most of it up.
I've had this new pan for a week. It was only lightly seasoned from the factory. Usable, but needs more seasoning. I've used it 5 maybe 6 times and the seasoning is already building nicely.
I personally will use the oven method of seasoning when I want to season the whole pan. Otherwise, I just use the stovetop burner to season the cooking surface.
As the seasoning wears off of the handle or the bottom from regular use, I'll season it in the oven again.
I like cooking eggs in cast iron. Always have. The only time I've ever had a problem with them sticking is when the pan was too hot, or the eggs are too cold.
Eggs are delicate and like to be fried at around 180*F (give or take- there's a window and it takes some practice)
I preheat the pan by turning the burner on med-high for a couple of minutes and then turning it off for a couple. This lets the heat even out thru' the pan.
Otherwise, it'll get too hot in the center and remain too cold on the edges. Too hot means the egg will stick.
Then I turn it back on to a medium heat.
While the pan is heating, I put some eggs in a bowl and fill with hot tap water. This quickly gets the eggs to room temp or at east takes more of the chill out. Less likely to stick.
Steaks are fun to cook in a skillet. I put the steak on the counter for at least 20mins up to an hour. Depends on the size of the steak.
I then heat the pan with just a splash of oil until it starts to smoke.
By this time, the steak has been oiled/seasoned and ready to add to the pan. I turn the heat down just a bit once the steak is in but keep it hot.
I also use a pre-heated meat press. Nothing fancy just an 8" circle of iron with a handle on top. Some like to rotate their steak several times, not me. I only rotate to sear both sides and the edges.
Plz add your thoughts and experience with cast iron. The pros and cons. Anything I haven't mentioned.
Happy searing!
The first thing I fried as a kid was potatoes in my mom's skillet.
I recently acquired a new CI skillet because my niece filched the old one I had. It's OK, I know where she lives, and I have high friends in low places that can offer some help.
But the new pan being a different thickness and size, it's taken me a few passes to get used to it.
Which had me thinking; 'what are the do's and don'ts of cast iron pans?'
I'll share what I've learned over the years and hope that you all share your insights as well.
This by no means is definitive. As I've alluded to above, even different pans will require some getting used to and have their own way of serving us. My experiences will be just that, my own.
In no particular order: (this is dealing with skillets)
DO
- Be patient. Let the pan heat up before starting to cook. Cast iron doesn't heat up evenly. You will get hot spots and cool spots on the cooking surface at first. Let it even out 5-10mins
- Use the right temperature for the food. Too hot can make it stick or burn before its cooked. Too cool will cause the food to over-cook before it is browned. Veggies will be mushy, and proteins will be dry.
- Wipe out any loose bits while the pan is still warm. Let it cool some and then using a paper towel wipe it clean.
- Use hot running water in a sink to soften any stubborn bits. Use a wooden spatula, or soft scrubber to loosen them. Wipe clean
- Dry thoroughly using a clean towel and place on the stove burner and heat until dry.
- Take a paper towel with a few drops of oil (I use avocado and/or grapeseed) and wipe the cooking surface evenly and heat until it smokes. Let the pan cool.
DON'TS
- Don't cook bacon in a new pan. In spite of what many say, bacon is notorious for sticking. Especially if not cooked properly, including regulating pan temps.
- Don't use flaxseed to season a pan. It has a lower smoke point making it easy to polymerize, but it isn't durable and will crack and lift off the pan if used regularly.
- Don't cook high acid foods on a new or newly seasoned pan. It will take some of your seasoning off of the pan. It's OK to cook tomatoes or use vinegar etc on maturely seasoned pans. Just add some more seasoning if needed.
- Don't boil water in cast iron. Well, you can but it usually leaches the seasoning into the water causing it to turn black and adding whatever 'flavors' are in the seasoning to go into the water.
- Don't be afraid to use a lid on your skillet sometimes. Sometimes you'll want the moisture/steam in your food to help with even cooking.
We don't season CI to make it non-stick. We season it to protect the pan from moisture and rust. It becoming nonstick is just a byproduct of that protection.
Food can still stick to a well-seasoned pan. Bacon is like that. Too high of a temperature can also make food stick. But that isn't always a bad thing. Stuck bits of protein can be used to make gravy/sauces right in the pan.
You can use any type of edible oil/fats to season cast iron. From lard/Crisco to olive oil to high smoke point oils like avocado but they are going to perform differently.
Some are more durable and last longer but can be harder to layer on the pan. Others will season more quickly but not last as long.
Some are neutral in flavor others will add some flavors. None are wrong, just know why you're using what you're using.
Several light layers are better than a couple of thick layers.
If you plan on storing your pan for a longer period of time (camping/RV), make sure it is cleaned well and seasoned well. DO NOT just rub some oil on it and call it good. The oil will go rancid and while that isn't the end of the world, it can ruin an otherwise good breakfast.
Thick pans retain heat longer than thinner ones. They are also less susceptible to cooler foods entering the pan. (they tend to stay at a more even heat)
I don't use dish soap to clean the pan unless I plan on seasoning it right afterward.
Most light plastic scrubbers or brushes work fine to clean with. I use my metal or wood spatula to scrape along the bottom of the pan while cooking to get most of it up.
I've had this new pan for a week. It was only lightly seasoned from the factory. Usable, but needs more seasoning. I've used it 5 maybe 6 times and the seasoning is already building nicely.
I personally will use the oven method of seasoning when I want to season the whole pan. Otherwise, I just use the stovetop burner to season the cooking surface.
As the seasoning wears off of the handle or the bottom from regular use, I'll season it in the oven again.
I like cooking eggs in cast iron. Always have. The only time I've ever had a problem with them sticking is when the pan was too hot, or the eggs are too cold.
Eggs are delicate and like to be fried at around 180*F (give or take- there's a window and it takes some practice)
I preheat the pan by turning the burner on med-high for a couple of minutes and then turning it off for a couple. This lets the heat even out thru' the pan.
Otherwise, it'll get too hot in the center and remain too cold on the edges. Too hot means the egg will stick.
Then I turn it back on to a medium heat.
While the pan is heating, I put some eggs in a bowl and fill with hot tap water. This quickly gets the eggs to room temp or at east takes more of the chill out. Less likely to stick.
Steaks are fun to cook in a skillet. I put the steak on the counter for at least 20mins up to an hour. Depends on the size of the steak.
I then heat the pan with just a splash of oil until it starts to smoke.
By this time, the steak has been oiled/seasoned and ready to add to the pan. I turn the heat down just a bit once the steak is in but keep it hot.
I also use a pre-heated meat press. Nothing fancy just an 8" circle of iron with a handle on top. Some like to rotate their steak several times, not me. I only rotate to sear both sides and the edges.
Plz add your thoughts and experience with cast iron. The pros and cons. Anything I haven't mentioned.
Happy searing!
