A cast-iron skillet may be classified as among the most versatile tools in your Beech Grove kitchen. Nevertheless, if you’ve never used a cast iron pan or are merely beginning to, you may have questions about how to cook with and care for your pan. Though there are some elements you really should perceive and understand well before you cook with cast iron your first time, if you adhere to some simple and effortless points, you will shortly find yourself reaching for this pan each time you are ready to whip up your next culinary masterpiece.
The first thing to know about cast iron is that there is a broad range of skillet types and sizes. It’s very important to choose the right size cast iron pan for the dish you want to make. Most professional chefs recommend a 10-inch skillet for everyday use. Though quite a lot of cast iron pans can weigh up to 25 pounds! Unless you are cooking large quantities frequently, really, the 10-inch pan should be a great option.
Before you use your cast iron pan for the first time, most manufacturers recommend that you “season” it first. Cast iron performs better when it has a hard, nonstick surface, which you can create using some oil and your oven. To season a cast iron pan, all you really need to do is rub a light coat of vegetable oil over both the inside and outside of your pan. Thereafter, place the pan upside-down in a 500-degree oven for approximately an hour. The highlight of cast iron cooking is that this seasoning process occurs naturally every time you make chicken or steak in it. The fat from the meat adds a new coating to the pan’s surface, which will cause your pan to perform even better.
Right after preparing your cast iron, you can start cooking. But take note, as you plan each dish, bear in mind that there are some foods you shouldn’t make in a cast iron pan. Scrambled eggs don’t work well in a cast iron pan because they tend to bond with the iron, creating a clean-up nightmare. Tomato sauce is one other item to stay away from because the acidity in the tomatoes will result in a metallic flavor in your food. One last note, don’t cook salmon or other oily fish in a cast iron pan. The oils will bond with the pan’s surface and make everything you cook in the pan after that taste fishy. One famous dish to have in a cast iron pan is cinnamon rolls. But on the other hand, if you’ve tried to make the rolls in a pan after cooking fish in it, the rolls will taste like salmon. Most people don’t want salmon-flavored bread.
To make certain that your first attempt at cast iron cooking goes well, it’s essential to remember a few more tips. Mainly, be certain to pre-heat the pan before you start cooking. One big mistake that beginners make is to forget to heat the pan before putting the food in it, all the time resulting in, at best, longer cooking times, and at worst, burnt or inedible food. In case that you do burn something in a cast iron pan, do not try to soak the pan in water to remove it. Alternatively, try opting for a salt scrub to clean your cast iron pan. A lot of cooks even use salt and half a potato to scrub the inside of their cast iron pan clean. Then they will wipe it with a little dish soap and water. Applying lots of soap or soaking the pan in water will damage the pan’s coating, so evade from these cleaning methods.
That’s all there is to it! Through using these manageable, simple tips, you will definitely be a cast iron cooking pro. Would you like to learn more about how to care for and maintain other items in your house properly? Call us at 317-420-8500 or contact us online today!
We are pledged to the letter and spirit of U.S. policy for the achievement of equal housing opportunity throughout the Nation. See Equal Housing Opportunity Statement for more information.