“Using a Cast Iron Skillet ain’t so hard!”

An admitted foodie with a kitchen full of gadgets and high end cookware might not be someone you would expect to write this post but hear (read) me out.  Yes I know, what’s old is what’s Hip again, but this isn’t about the coolness of retro.  This just makes sense.  There’s something about a good cast Iron skillet that simply cannot be beat!

Think about it, great heat distribution and retention, long lasting, no bits of non-stick seasonings in your food, and no warning about noxious fumes if used dry or empty.  I swear, the food just tastes better too!

(BTW…Just WHAT is all that empty pan danger stuff about?!?!  Somehow the safety fairy shows up with the food you put into a nonstick pan and runs for cover once it’s empty?  That sure gives me the warm and fuzzies about non-stick pans)

So, why don’t we use them anymore?  Well, sadly, like most things anymore, we don’t remember how.  Someone made something easier and we willingly gave up quality and sustainability.  The problem is we traded it for a disposable convenience that could potentially be a health risk.  Ugh!

Did I mention they’re non-stick?  I know I know you’re sitting there with that special “huh?” look while memories of the concrete like substance which refused to be chiseled from the bottom of your cast iron skillet run through your head. You’re thinking “HA!” (or something like “Ha” but more accurately represented by @#$$@!!!)  Well, it’s true.  With a little care and know how, the cast iron skillet can regain its rightful place on the stovetop and is sure to oust its pricey and trendy cookware come lately counterpart.

Here are some great tips from richsoil.com. For more incredibly detailed information complete with pictures videos and even tips on the proper utensils to use (it makes a difference).  Check out using a cast iron skillet ain’t so hard! Click Here

cast iron cookware in a nutshell:

1) use a good cast iron skillet with a glassy-smooth cooking surface (Griswold or Wagner). The new cast iron with the rough cooking surface is gonna be frustrating (Lodge Logic).

2) keep it dry!

Using water short term (minutes, not hours) has its uses. When the time comes to put the cast iron cookware away, give it a few seconds on a hot stove, just to make sure all the water is out.

3) use a little oil or grease

4) a little smoke is a good thing

5) too much heat on an empty cast iron skillet can ruin the surface or even crack the skillet

6) clean cast iron immediately after each use leaving a very thin layer of oil/grease

7) avoid soap!

There is a myth about how you should never use soap on cast iron. Details on that below. The reality is that you can use soap on cast iron, but it is better if you didn’t.

use a stainless steel spatula with a perfectly flat edge and rounded corners.

9) seasoning cast iron is nice, but you probably don’t need to worry about it.