These days, it seems like every skillet or wok you purchase comes with 'non-stick' coating; but do you ever wonder how people managed before the invention of Teflon? Did food just stick to everything?
The answer, quite obviously, is no. Before Teflon there was cast iron, and in many ways a well-seasoned cast iron skillet is better than any non-stick alternative. Not only does seasoned cast iron give excellent flavor to food, it is completely organic, chemical free and lasts a lifetime. (Try saying that about your scratched and peeling
non-stick cookware!) If you've chosen to make the switch to cast iron, here's everything you need to know about purchasing and seasoning your new skillet:
First things first, you need to find a well-constructed cast iron skillet. This skillet could potentially last a century and be passed down through generations of your family. so you should consider it an investment in the future. Here's one of our personal favorites:
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Emerilware Cast Iron 12" Skillet -$24.85
- 12" cast iron made for high heating cooking
- Excellent heat retention - keeps food warm at table
- Perfect for browning, searing, frying, and sauteing
- Heats evenly and consistently
- No warping or chipping
- Becomes virtually non-stick with seasoning and use
- Pre-seasoned pan surfaces and oven safe up to 600F
- Heirloom quality with signature thumb rest
- Large, extra-long handle and easy-to-grip side "helper" handles
- Lifetime warranty
- Overall Dimensions: 3" H x 12" D
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Now comes the fun part! Seasoning is done for three main reasons: to "seal" the skillet to prevent rust, to create a natural non-stick surface for frying or baking, and to improve the taste of food. All you will need to season your new skillet is lard and an oven. Lard can be purchased at any grocery store for a dollar or two, and the remainder can be put towards an excellent pie crust!
1. Make sure that you wash your new sillet in soap and water thoroughly before seasoning (this will be the last time your skillet ever touches dish detergent!).
2. Let the skillet dry completely on a countertop or
kitchen island then take a 1/4 cup of lard (for 10" or 12" skillet) and use it to coat the entire surface area of the skillet
EXCEPT the very bottom where the skillet touches the stovetop or oven rack.
3. Place the skillet in a 250 degree oven (this may be difficult in small
convection ovens). After 15 minutes, remove the skillet and pour out any excess lard, then return the skillet to the oven and continue baking for 2 hours.
4. When the skillet is cool enough to touch, take a paper towel and wipe off the excess lard again, leaving a thin coating (the skillet will appear shiny). Let it cool for another two hours and then wipe it down again. You're done!
Ideally you should repeat this process another three to four times before the skillet is considered properly seasoned. One way to speed the process is to use the new skillet to cook greasy foods, like bacon.
Most importantly,
DO NOT clean your cast iron pan with soap and water! After you're done frying or baking, simply rinse the pan in hot water and scrape off any excess food if necessary then let dry. Never use a sponge or scouring pad! This will undo all of the hard work you've put into seasoning. You should also never leave food in the skillet for long periods of time, or the chemicals in the food will break down the natural non-stick surface and expose the skillet to rust. Finally, store your cast iron pan without a lid to prevent moisture from building up and causing rust.
And there you have it! Your first seasoned cast iron pan. Just think of all the amazing meals it will help you prepare throughout the coming decades!
Written By: Caitlin E.
