Clifton's Cooking Blog: Everyone Needs at Least One Cast Iron Skillet

Cast Iron Skillets

photo by: http://www.flickr.com/photos/naotakem/ Under:http://creativecommons.org/licenses/by/2.0/

Cast iron is coming back into style; it never went out of style in our household. We are big users of cast iron skillets we keep out an 8, 10, and 12 inch all of the time. We also have various Dutch-ovens and griddles. Cast iron has several advantages the biggest is its even heat distribution and heat retention. Second is its health benefits, cast iron is an excellent source of dietary iron helping to prevent anemia. A properly seasoned and well-maintained cast iron pan is a natural non-stick surface. Unlike modern non-stick surfaces, you can restore the surface at home.
If you do not have a cast iron skillet I would recommend a 10 inch skillet. *You can get one here*
I am not going to go into great detail on the proper care of cast iron at this time.
However I will post a few Do’s and Don’ts, as well as a link on proper care.

The biggest mistake cooks make with cast iron is when they wash it. DO NOT PUT IT IN THE DISH WASHER. Washing a cast iron pan in the dishwasher will remove all of the seasoning, which will require the pan to be purged of the soap that was absorbed into the pan then re-seasoned.
Do not wash with soap. Hot water and a scouring sponge will usually do the trick, if you need more scouring power use baking soda. Then towel dry the pan and lightly coat with oil (I use canola or peanut oil).
Never put a cold pan on a hot burner, place the pan on the burner and gradually raise the temperature, for instance if you’re cooking temperature is medium (a setting of 5 on my stove). I will preheat the pan at a setting of 3 for 2-3 minutes then up it to the final setting of 5. For higher temperatures, I will step it up in three or four steps. Do not let the pan get to hot before placing something in it. If it starts to smoke, remove it from the heat. If the pan is to hot a slice or two of butter is a great way to cool it down.
Never put a hot pan under cold water.
Do not store food in a cast iron pan, acidic food will destroy the seasoning.
Do not leave a cast iron pan in the sink over night. If you have pan that no longer has a flat bottom, the most likely cause is the failure to obey step three or four.