How to choose cast iron cookware
Cast iron cookware rewards a little care with a nonstick surface and a sear nothing else matches.
A pre-seasoned skillet cooks the day it arrives, while bare cast iron builds its finish through regular use and oiling. Most kitchens run on a 10 to 12 inch cast iron skillet, sizing down to 8 inches for eggs or a single serving. Skip the soap and steel wool: hot water, a stiff brush, and a thin coat of oil after drying keeps the seasoning intact for decades. Enameled cast iron trades a bit of that natural nonstick for zero seasoning upkeep and safe cooking with acidic sauces. A cast iron cookware set bundling a skillet with a griddle or second pan is usually the better buy if you are starting from nothing.
Frequently asked questions about Cast Iron Cookware
How do you clean a cast iron skillet?
How do you clean a cast iron skillet?
Scrub with hot water and a stiff brush or chainmail while still warm, dry it completely on the burner, then wipe on a thin coat of oil. A little soap is fine on a well-seasoned pan.
How do you season a cast iron skillet?
How do you season a cast iron skillet?
Rub on a very thin layer of high smoke point oil, wipe until it looks dry, and bake upside down at around 450 to 500F for an hour. Repeat two or three times for a new pan.
What is the difference between curing and seasoning?
What is the difference between curing and seasoning?
They describe the same process. Oil is heated past its smoke point so it polymerises into a hard, slick layer bonded to the iron.
How do you cook steak in a cast iron skillet?
How do you cook steak in a cast iron skillet?
Preheat the dry pan until it is just smoking, pat the steak dry, and sear undisturbed for two to three minutes a side. Finish with butter, garlic, and thyme off direct heat.
Is rust on cast iron ruinable?
Is rust on cast iron ruinable?
No. Scour the rust off with steel wool or a salt scrub, wash, dry thoroughly, and re-season. Cast iron is close to indestructible.