Cast iron skillets
From Appropedia
A cast iron frying pan or skillet is a fantastic cooking implement. It spreads heat extremely evenly (eliminating hot spots), provides a great non-stick surface and tolerates extreme heat - it is the only type of cookware which offers this combination. It even provides traces of iron supplement to your diet.
Looking after cast iron needs attention to a few key things:
- Choose a frying pan with glassy-smooth cooking surface. A rough cooking surface will be frustrating.
- Use a spatula with a perfectly flat edge and rounded corners.
- Keep it dry. Using water short term (minutes, not hours) is fine.
- After cleaning, dry it out with a few seconds on a hot stove, or a good wipe with a dry tea towel followed by air drying.
- Wipe on a tiny amount of oil or grease after use. If it is well seasoned this may not be needed every time.
- Avoid detergent - if it is needed for more intense cleaning, use less than you normally would, rinse thoroughly and remember apply a little oil afterwards.
[edit] See also
- Cookers - notes on efficient and effective cooking
[edit] Interwiki links
[edit] External links
- using a cast iron skillet ain't so hard! - richsoil.com article with explanation and instructions, information on seasoning and choice of oil.
cast iron forum at permies.com
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