For six years now, my cast iron skillet has been the most used tool in my kitchen. I use it to saute, fry, and bake various dishes. If you are looking to learn more about cast iron or are on the verge and don’t know if it is right for you here are some reasons it just might be.
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Why choose cast iron?
Using cast iron skillets has many benefits. They are a great healthy non-stick alternative, extremely durable, and versatile. Cast iron has been around for hundreds of years and we seem to have forgotten about it with materials like the chemical polytetrafluoroethylene becoming available in the 1900s people started using the new non-stick pans. However, with new research cast iron has had a sort of resurgence in later years as the safety of synthetic materials like Teflon has come into question.
Cast iron can be practically non-stick
First, cast iron is not by nature non-stick. It is made non-stick by a process called seasoning. Most cast iron skillets manufactured today will come pre-seasoned and ready to use. Also, cast iron becomes more seasoned with every use and proper care. My cast iron skillet has only become better with time.
Cast iron lasts forever
Second, if you are looking for quality cast iron, can offer it. I am ashamed to admit that I can be quite rough with my kitchen tools. My cast iron skillet has survived many meals and will be around for many more. I love that I know the money I spent on my skillet feels like an investment. The best part is that cast iron skillets can be very affordable adding to their value.
Versatile
Third, in case you want a skillet that does it all for the price of one, cast iron is the way to go. I love that I can use my cast iron to make everything from pork chops to cake and everything in between.
Natural Alternative
Undoubtedly, my favorite thing about using cast iron in my kitchen is that it is toxin-free. As mentioned before a lot of the conventional non-stick pans on the market are full of harmful chemicals. I spend a lot of time coming up with healthy recipes for my family to enjoy. The last thing I would want is unknown harmful chemicals in my food. How does it get into the food? Through leeching mostly; but let’s face it we have all had a pan that has left those suspicious black specks behind as the coating starts to peel.
Cast Iron Skillet Care
Unfortunately, here comes some bad news. Cast iron does have a learning curve. However, thanks to its growing popularity there is more information on how to get started. I have made my share of mistakes and my original pan has paid for it by no longer having a smooth shiny surface.
Thankfully it is still perfectly functional and getting restored with every use. I could re-season it but I haven’t had time and like I said it works perfectly fine for me. In the interest of saving other cast iron skillets out there here are my five top tips to get you started.
- Do not boil water or cook acidic food, especially in a new cast iron pan. (But just don’t do it, ever.) Boiling water will loosen that nice natural non-stick cover you have been building up. Acidic food like pasta sauce, and barbeque sauce will also do the same.
- Do not use dish soap, again think of that beautiful non-stick coating. Simply rinse with hot water, if you have residues that will not come off simply use a wooden spatula to scrape off.
- Do dry your pan right away after washing it and coat it with lard or olive oil. (You want to maintain a nice shine to it) My favorite fat to use is lard, it is easy to apply and it gives great results. This is my favorite lard.
- Do not use metal utensils on your cast iron skillet. Woodend utensils like bamboo work best. Lately, I have been loving this paper-based spatula by Epicurean.
- Do not use paper towels. Always use a lint-free rag. I love these, they work well and wash up great.
My Favorite Cast Iron Skillet
I own three cast iron skillets. Two were purchased at Costco as an impulse buy. The third one I purchased after owning the first two several years and doing some research. The first two are from the brand Tarmontina and while they work well enough I wanted to try something made in the U.S.A. the third and my favorite skillet is from the brand Lodge. I like how the seasoning in that skillet is holding up better than the Tarmontina and as I said it is made in America. I do like that both brands are overall affordable, with Tarmontina being slightly cheaper but I think the Lodge quality makes up for the slight price difference.
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