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* [http://www.richsoil.com/cast-iron.jsp using a cast iron skillet ain't so hard!] - richsoil.com article with explanation and instructions, information on seasoning and choice of oil. | * [http://www.richsoil.com/cast-iron.jsp using a cast iron skillet ain't so hard!] - richsoil.com article with explanation and instructions, information on seasoning and choice of oil. | ||
[http://www.permies.com/bb/index.php?topic=154.0] - forum for using cast iron at permies.com | |||
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[[Category:Cooking]] | [[Category:Cooking]] |
Revision as of 22:55, 11 April 2011
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.
See also
- Cookers - notes on efficient and effective cooking
Interwiki links
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.
[1] - forum for using cast iron at permies.com