Cast iron skillets: Difference between revisions

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

• Wikipedia:Cast-iron cookware

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

Template:Stub