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Cast Iron Skillet

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Do you have a cast iron skillet?

My hubby gave me one for my birthday and I was so excited.

No really, I was. Look – I posed for a picture with it!











I’ve been wanting one of these bad boys for quite some time now. I’ve come across a few recipes I have wanted to try and when they say “in a heavy skillet (aka cast iron) I always skip over them because I was sure the recipe wasn’t referring to my 9 year old T-fall frying pan. But now – woo-hoo! – I can cook those pork chops! Sear those steaks and pop them in the oven. A whole new world just opened up! Except there’s just one thing – holy cow are they high maintenance or what?!?

That’s what I need your help with. Are they really this high maintenance? Should a skillet have so many instructions!? Here are the parts of the instructions that trip me up. “IF washing is necessary (why wouldn’t you wash it? Do you really leave leftover cooking grossness in it?)But, if you do decide to go ahead and wash in warm soapy water, rinse thoroughly, and dry immediately; then, re-season it according to directions. And let’s just talk about the process of re-reasoning:

Preheat over to 340 degrees
Using a pastry brush or cloth, coat the entire cookware surface with a thick layer of vegetable oil or shortening (not butter)
Place the cookware in the oven for one hour. After one hour, turn off oven and allow cookware to cool gradually. 

Um, really? EVERY time I wash it? I cooked bacon in it the first time I’ve used it (the only time). I couldn’t bare the idea of leaving all that gross bacon grease and bits in the bottom, so I washed it. I noticed some discoloration in the bottom after I washed it in warm soapy water and then dried it IMMEDIATELY! ah! Ok, so great, I better re-season it….so I went through the process. Friends, I am so intimidated by this skillet that I haven’t been able to throw away the cardboard wrap that came around it, despite big grease marks in it, because it has the instructions on how to care for it and I might FORGET SOMETHING!

So, what do you do with your cast iron? Have you bought one in recent years and do they all have these instructions? You can see that mine is good old Bobby Flay’s brand…seems like he’d know what’s he’s talking about. I mean he IS an Iron Chef and all.

Give me your advice please!!!

4 responses »

  1. We wash ours only with water. NO Soap! Then pop it on the stove for a min on hi heat till no more water is visable. Spray with our cooking spray, wipe or rub in later when the pan is cool with half a paper towel.

  2. Rochelle is right. Once you’ve seasoned it, skip the soap–just like with Pampered Chef (PC) stoneware. Over time, it will develop that lovely, nearly non-stick surface. After use, use hot water to rinse it out–you can use one of those handy PC scrapers to get cooked-on stuff off. (Occasionally, If there’s a lot of grease in the bottom of the pan, i will add a tablespoon of salt to it to scrub the grease out.) Then rinse it, dry it right away with a paper towel or on a hot burner, rub a bit of oil over it, and the end. Do that last bit after every use, and you’ll be handing down your pan to your grandkids! congrats on your pan!


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