Cast iron is a favorite material for both professional chefs and home cooks, and most would agree that a cast iron skillet is an essential addition to any kitchen.
Cast iron is a heavy-duty material making it extremely durable. It also has superior heat retention compared to other common cookware materials. This makes cast iron skillets ideal for searing meat, and they can also be used for a variety of other jobs from making breakfast to even a deep-dish pizza.
Step 1: Wash and dry your new pan
Step 2: Rub it all over with a neutral oil like grapeseed or vegetable and buff well
Step 3: Heat it up! Put the pan upside down in a pre-heated oven at 450 degrees for 30 minutes. It may get a bit smokey so keep your kitchen well ventilated.
Step 4: Repeat 3 – 4 times. When the 30 minutes are up, take the pan out, run it all over with the same oil and place it back in the hot oven. This will ensure a solid initial layer of your own seasoning
Step 5: Get cooking! Each time you cook, the fat adds another coat to the pan’s surface, which will create a glassy finish over time.
Re-season when your pan starts to look dry and dull or if you can’t remember the last time you cooked in it.
What NOT to cook in a cast-iron skillet:
Step 1: Clean the skillet immediately after use, while it is still hot (be careful) or warm.
Step 2: Wash the skillet by hand using hot water and a sponge or stiff brush – no soap.
Step 3: Remove stuck-on food by using a paste made of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan.
Step 4: Dry using a paper towel or dry it on the stove over low heat.
Step 5: Apply a light coat of vegetable oil or melted shortening to the inside of the skillet.
Step 6: Store in a dry place.