Cast Iron ROCKS!

A well-seasoned cast iron skillet is a wonderful asset to any cook’s kitchen. Sturdy and versatile, cast iron cookware that’s cared for properly will last for years, if not for generations.

I have the 12″ skillet from Lodge. They come pre-seasoned (see below) which is convenient, and they’re very affordable. They’re the cheapest at Target, but you can also find them at Sur la Table and Williams-Sonoma for a few dollars more. I’m sure they’re sold elsewhere, so look for them in your local kitchen supply store.

To care for one of these bad boys, you can follow these instructions on the Lodge website. However, I find these instructions to be inadequate, and it calls for the use of spray-on shortening, which is just gross.

Here’s what I do: First, I clean the pan well with soap and water. If there’s food stuck to it, or if it has any rust, I use steel wool to scrub it down. (I use S.O.S. steel wool pads, available at Whole Foods and most other supermarkets). Then, I dry the pan thoroughly by toweling it dry, and then I heat it gently on my stove to let the rest of the water evaporate.

Next, I add oil to the pan, which is what “seasons” the pan. I’m not sure how it works, but when heated to a high temperature for an extended period of time, the oil will seep into the iron, creating a non-stick surface.

The real question is, which oil should be used? Consider the temperature at which each oil turns rancid, and make sure to choose one that has a higher flash point than you’ll be using in your oven. I always use the Red Palm Oil from Jungle Products, because it has an extremely high flash point as well as a long shelf life. Also, the company uses a great sustainable source — women’s co-ops in West Africa. Read more about Jungle’s source for the low-down on why this oil is important, I’m a die-hard Jungle supporter so I know I’ll be writing more about it later.

After I add the oil, I spread it around with a paper towel. If there’s too much, it will get really thick and nasty, so make sure there is just enough to lightly coat the bottom and inside edge. Once my oven reaches 350ºF, I place the pan in the oven and let it go for a couple of hours. Most cast iron companies recommend one hour, and most professional chefs say several hours, so I just split the difference.

NOTE: This is best done at night, after dinner is done and the dishwasher is running. Seasoning your pan will heat the kitchen, which is why I like to do it once the evening has cooled off a bit. It will take several hours for the pan to cool down, so leave it in the oven after turning off the heat, and your pan will be there for you in the morning, ready to go.

I know that sounds like a lot, but it’s really easy. A cast iron pan can be used for making spaghetti sauce, steaks, pan-fried fish, and about a million other things. And since it can be used in the oven, you can use it for things like frittatas and baked goods as well.

Besides its wide array of uses, a cast-iron skillet is just that, cast iron. There’s no Teflon coating, so you get a great non-stick pan without feeling guilty for throwing away your Teflon-coated pan when it inevitably wears out. A cast-iron skillet is really worth the small effort required to keep it in good shape, so don’t forget one the next time you head to the store.