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18 hours ago · One of cast iron’s biggest selling points is its versatility. It can comfortably reach very high temperatures, which makes it perfect for sautéing and searing – turn up the heat on the hob, be it gas, electric or induction, for a beautiful crust on your steak, or to brown beef or lamb before deglazing and popping in the oven for a gentle cook.
Place the cookware in the oven upside down on the top rack and place aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina. Occasionally food may stick to your cast iron cookware.
- Overview
- You don't allow time for the pan to heat u
- You use the same skillet for savory and swee
- You don't clean the pan quickly enoug
- You let your skillet soa
- You don't re-season the skille
- You store the skillet while it's still we
Show it some TLC and your cast iron skillet can last a lifetime—or more. Many families have generations-old cast iron that's been crisping up
But unlike your standard department store kitchen tools, cast iron requires a bit of special treatment. That does
mean it's extremely fussy; it just has a different set of care, cleaning, and cooking rules than something like a
or using mom's, steer clear of these common cast iron skillet mistakes and you'll set your pan on a plan to be passed down for decades.
While cast iron is prized for its ability to get—and stay—scorching hot, it has a tendency to get hot spots that can lead to uneven cooking and a less non-stick sear. To prevent this, first preheat your skillet in the oven whether you're baking, frying, or sautéing what you plan to cook in it.
Place the skillet in a room temperature oven, then turn it on to 400°F or so. Allow the oven and skillet to heat up together, and once the oven reaches the set temp, the skillet should be ready to move forward with the directions in your
One of the magical qualities of cast iron is that it's just as extraordinary at searing salmon as it is at crisping up the edges of brownies. But its semi-porous surface means that if you cook both of those foods in the same skillet, you might end up with fish-scented baked goods.
If possible, invest in a separate pan for uber-fragrant foods (say, garlicky sauces, seafood, anything with funky fermented ingredients) and everything else. A quality
Lodge 12-inch cast iron skillet
runs just $30 at Target, if you need to add another to your kitchen arsenal.
For the best and easiest results when cleaning your cast iron, tackle the tidy-up mission while the skillet is still warm from cooking your meal. For a complete how-to, check out our step-by-step guide for
Rinse it with warm water, shake in some baking soda and/or salt, and gently dislodge any debris with a sponge, wash cloth, or
Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must. As long as you rinse off all of the suds and dry the pan thoroughly and quickly after washing, the soap shouldn't harm your skillet's seasoned surface.
Speaking of seasoning, it's why so many home cooks prize grandma's cast iron skillet. Cast iron gets better and more non-stick with age and with repeated use, although modern cast iron skillets come handily pre-seasoned. For the uninitiated, seasoning refers to the oil that's baked onto the cast iron's surface that makes food not stick and helps keep the surface from staining.
Still, either vintage or new skillets are best served by a simple re-seasoning step after each use. After cooking, washing, and drying your skillet, place it back on a medium-high burner and add a tablespoon of neutral oil, such as vegetable or canola oil. Use a paper towel to evenly distribute the oil around the surface and interior sides of the skillet so each part is shiny. Once it starts to smoke just a bit, take the skillet off the heat, wipe it down once more with a clean paper towel, let it cool, and store until next time.
It bears repeating: Give that seasoned skillet one last wipe down before storing, if you can, since water is essentially iron's enemy number one—leading to rust, wear, and tear. While rust doesn't mean that you need to toss your skillet, it is a hassle to scrub, season, and re-season, so prevent damage before it happens by keeping your skillet dry.
If you don't have a hanging pot rack and you're worried about any scratching or scraping, layer a paper plate or kitchen towel between pans that you stack to store efficiently.
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Feb 11, 2024 · Tara explains, ‘Preheat your pan/s in the oven to 90°C for 15 minutes. Carefully remove from the oven (take care, it’ll be HOT!), and place on a heat-resistant surface.’. 2. Wipe a thin layer of oil over the pans. Carefully, you then need to add the first layer of seasoning (oil) to the cast iron.
May 27, 2021 · 2. We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with radiation or convection in the oven. While investigating the subject today, I found several guides to cast iron guide that mention oven ...
Nov 14, 2023 · 7. Always store cast iron pans properly. 'Always store your cast iron cookware properly as leftover moisture can rust the pan,' Dennis adds. 'Rub with a thin coat of oil after drying and store in a dry spot. You could also place a paper towel inside the pan while storing it to absorb any moisture.'.
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Nov 1, 2020 · Use a paper or cloth towel to rub a thin layer of a high-heat vegetable oil (such as canola or avocado) all over the surface (interior and exterior). You don’t need much — just a thin layer. Place pan upside down on a center rack and bake for 1 hour. Then turn off the oven but leave your cast iron inside the oven to cool for 1 hour.
