Cast iron skillets have been around since. 1707, and there is a reason they are still popular 300 years later. There are some tricks to using cast iron, and like everything it does get better with practice. Once you achieve that wonderful nonstick coating on your skillet you may never want to use another pan.
1. Cast iron must be preheated. In order to really take advantage of the nonstick coating that is built up on it, preheat your pan with oil or butter or whatever you will be using.
2. If you have a good coating with lots of layers, soap is okay. Yes, someone probably gasped. If you aren’t comfortable using soap that’s okay, but it can be used. Just use a small amount should there be something particularly stuck on the pan. After using soap I make sure to rinse thoroughly, dry with a flour sack towel and then add a thin layer of avocado oil. I’ll place on the stove on low heat so the pan can absorb the oil.
3. Salt is a great scrubber for stuck on foods! If soap still isn’t your thing, or the pan in your kitchen doesn’t have a thick coat yet then sprinkle salt in a warmed pan and scrub. The abrasiveness of the granules work to remove the leftovers.
4. For best results avoid metal utensils. With any cookware it’s best to avoid metal utensils, really. Prevent scratches and opt for wood, plastic, or silicone materials.
5. When purchasing cast iron there is a good chance it’s going to come preseasoned. Go ahead and season it again. To do this heat it in the oven then add a thin layer of oil and set it back in the oven. Find detailed directions here.
Cast iron is not as difficult as it may seem in the beginning. The diverse uses for it such as baking, frying, grilling, outdoor cooking, etc. make it so versatile every kitchen should have at least open.
