Do you have a favorite cast iron skillet? Cast-iron skillets are a regional icon. They are also very versatile. They can stand in for a sandwich press, a pizza stone, a baking dish, or a sauté pan.
From frying catfish to baking cornbread, you can do just about anything with it.
When it comes to cooking with your cast-iron, the more seasoned it is, the better. Seasoning is the process of oiling and heating cast iron to protect its porous surface from moisture.
The oil is absorbed, creating a rustproof nonstick surface. Generally, you need to season your pan only once before using it. Now, you can buy cast-iron skillets pre-seasoned, so they’re
ready to cook with the day you bring them home. But for tradition’s sake, it is recommended that you season it yourself.
How to season a cast iron skillet
1.Using a stiff scrub brush, wash with dish soap and hot water; rinse, and dry thoroughly.
2. Spread a thin layer of solid shortening or vegetable oil over both the interior and exterior surfaces of the cookware, including the handle and the underside of any lids.
3.Place the cookware upside down on a rack in an aluminum foil-lined broiler pan. Bake at 350° for 1 hour. Turn off the oven, leaving the door closed, and allow the cookware to cool completing before removing.
4.You will need to repeat the procedure several times to darken the color of the cookware from brown to black, but it’s ready to use after this first seasoning. Once seasoned, never use harsh detergents to clean it or put it in the dishwasher. Wash with a stiff brush under hot running water; dry immediately, and rub with a thin coating of vegetable oil. Store in a cool, dry place with a folded paper towel between the lid and the cookware to allow the air to circulate and prevent rust.
