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What is cast iron? - Cast iron is an alloy of iron that contains 2-5% carbon and varying amounts of silicone, manganese, and phosphorus. The iron is then liquidated and cast, or poured and hardened.

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History of the cast iron skillet - The Chinese produced cast iron starting in the 6th century BCE. It was introduced in Europe by the 14th century CE. From there, its presence and popularity spread worldwide.

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Benefits of using cast iron - Cooking with cast iron has many benefits, from the fact that it holds heat well, is easy to clean and is affordable, and comes in many shapes and sizes.

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What does seasoning a cast iron skillet mean? - Seasoning a cast iron skillet means you are coating the clean pan with a very thin layer of oil and then heating it.

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Why do you season a cast iron skillet? - The process of seasoning chemically bonds the oil to the pan, creating a nonstick surface that continues to improve through cooking and care.

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Cast iron is nonstick - The better you season your cast iron skillet, the more nonstick it becomes. However, it’s not as nonstick as Teflon, for example.

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When do you season a cast iron skillet? - While a brand new pan will likely come preseasoned and ready to use, it's important for older pans with rust or uneven seasoning to be washed and reseasoned.

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How do you season a cast iron skillet? Step 1: Clean - Clean your skillet with a sturdy brush, metal pad, or chainmail scrubber using soap and water.

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Step 2: Apply oil -

Use a paper towel to apply an extremely thin layer of flaxseed oil, grapeseed oil, or even canola oil to the clean skillet.

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Step 3: Place in the oven - After cleaning and applying the thin layer of oil, it is recommended to place the pan upside down in the oven and bake for one hour at a temperature between 450-500°F (approximately 232-260°C).

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Step 4: Repeat if needed - This step is more a preference than a hard and fast rule. For some, they prefer to coat and bake several times before they are satisfied and ready for the next step.

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Step 5: Cook something fatty -

Now it's time to cook something very fatty (such as a ribeye steak) in your newly seasoned pan to soak in the flavor.

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How to use a cast iron skillet - First you’ll preheat your skillet by placing it in the oven over medium heat for about five minutes. Then, take it out and add a light layer of oil. Finally, add your food to the skillet and cook accordingly.

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Cooking techniques -

With a cast iron skillet, you can use countless cooking techniques. A few popular ones include browning, searing, sautéing, baking, braising, roasting, and frying.

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Things to cook in your cast iron skillet - Proteins like steaks, lamb chops, chicken breasts, and fish filets are all excellent in a cast iron skillet. Additionally, deep-fried foods and egg dishes are huge hits.

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Things not to cook in your cast iron skillet - Some items not to use in a cast iron skillet include long-simmered tomato sauces and other acidic things, delicate fish, and sweets after you’ve already cooked something savory.

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How to  clean your skillet after cooking: Wash - Make sure your skillet doesn't soak in water or stay with food in it, as both can cause rust. You can wash it with a tiny bit of soap, though, but not too much.

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How to  clean your skillet after cooking: Use kosher salt - Using kosher salt as a natural scrub can help loosen any bits that are baked on. Then, thoroughly rinse with hot water.

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How to  clean your skillet after cooking: Towel dry -

Towel dry the skillet and then set it on the stove with the burner on low until all the water is dried.

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How to  clean your skillet after cooking: Oil - Take a paper towel with a little oil on it and wipe light on the skillet, then store in a dry, cool place for next use.

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Always make sure it’s totally dry before you store it - It's necessary to reiterate how important it is that your cast iron skillet is completely dry before storing it. If not, it could cause rust to accumulate and potentially ruin your skillet.

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Buying cast iron - One way to choose which skillet is right for you is to assess how heavy it is. A heavier pan is usually lower quality, while a lighter one is typically of higher quality.

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Buying cast iron - Smoother surface pans indicate higher quality, while rougher surface skillets indicate the opposite.

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Sizes - Cast iron has its own sizing system. When you see a number on a pan, don't assume it’s in centimeters or another standard measurement.

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Myth: Cast iron is hard to maintain - In reality, cast iron is extremely tough! There’s a reason you can often find pans in great condition that are decades old.

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Myth: Cast iron pans heat evenly - Actually, cast iron is not great at even heating. Bear in mind when cooking that the hot spots directly under the flame will often be warmer than surrounding areas in the skillet.

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Myth: No metal utensils should be used with a cast iron skillet - The seasoning in cast iron is quite resilient and can withstand some use of metal.

Sources: (Feel Good Foodie) (Lodge Cast Iron) (Keeping it Holistic) (Britannica) (Healthline) (Serious Eats)

See also: Simple kitchen hacks to simplify your daily cooking

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