My Cast Iron Skillet

Written By Aubrie Williams

My cast iron skillet is a treasured tool in my kitchen. A good, well-seasoned cast iron skillet adds unrivaled flavor to many of my family’s favorite foods. In fact, before I was married, I told my mother that I could never leave the house without owning my own cast iron skillet.  It wasn’t long after that, that I received a gift from her and, sure enough, it was my desired, trusty, old skillet.  It is now a gift that I cherish!

Cast iron has been used as cookware since as early as 513 B.C. in China. In the 1800’s it was highly valued; to the extent that George Washington’s mother made a special note in her will to bequeath her treasured cast iron cookware.

Good flavor is just one of many benefits to using a cast iron skillet. Another benefit is durability: a cast iron skillet is next to indestructible and will last for literally generations.  This durable, heavy duty pan can become an instant weapon against an unwanted home invader!  It’s that tough!

Cast iron also distributes heat evenly so it makes it perfect for using over a campfire or a gas stove. I’ve noticed that foods cooked in my cast iron skillet not only taste better, but they also retain moisture, keeping meats tender and juicy. Cooking in cast iron also increases the iron content of the foods making it a great way to increase the amount of iron in your diet. Even doctors recommend that those with anemia use cast iron.

When you care for your skillet properly, you will have the benefit of a naturally created nonstick surface. This is much safer to use than Teflon which is known for its dangerous fumes. This nonstick surface makes for fast and easy clean-up as well!

A cast iron skillet must be well cared for in order for it to yield the many benefits listed above. Here are just a few common practices to use in caring for cast iron:

Cast iron skillets must be “seasoned” which means they must be coated with some type of oil in order to create a barrier between the iron and the elements that would break it down. Since iron is, after all, a metal, it is prone to rusting when exposed to moisture and air. Seasoning your skillet involves melting oil into every pore of the iron and baking it in to create a barrier that will prevent decay.  A seasoned skillet will have a glassy, non-stick surface.

To season your skillet, start by completely washing it. If your skillet is brand new, it may have a waxy barrier that prevented it from rusting. This must be completely removed  by using soap, scouring pads, and the hottest water you can stand. Any rust spots from an old skillet can be cleaned off with steel wool.

Next, take a food-grade oil and rub a thin layer on the entire surface of the skillet. Canola oil is what I use and I have found that it works best for me. Leftover bacon drippings is also great to use.

Then, you will need to put your skillet into the oven and bake it at 500 degrees for about an hour. Place a layer of Aluminum foil on the rack underneath your skillet to catch any oil that drips. You may need to repeat this process until you have a nice smooth surface. Don’t worry if it looks discolored or blotchy. A few frying jobs will complete the cure and your pan will be an even, glossy black.

If you ever cook Spaghetti sauce or any tomato based foods in your pan, you will need to re-season it since the acidity will break down the barrier and can shorten the life of your pan. On the other hand, using your skillet to deep fry foods such as chicken or zucchini will actually help “cure” the cast iron and give it better flavor.

As soon as your pan has cooled, wash with warm water.  It’s best to use very little dishwashing soap when needed, since soap can break down the oil in the pan and cause you to have to season it more often. Never let your skillet soak in water, especially soapy water.

You may want to put some oil on a paper towel and use it to rub down your pan before you store it. This will keep it from rusting between uses and will protect the seasoned finish. You should also place a paper towel between your cast iron if you are going to stack them.

So there you have  all you need to get started using the good old-fashioned cast iron skillet.  Isn’t it time we went back to the basics and learned to enjoy the many benefits of the versatile cast iron just as our grandmothers did?

Try it.  I’m sure you will like it as much as I do!