Get In The Kitchen, Fatboy
Getting Started with Cast Iron
If you don’t already own cast iron cookware, I suggest you start with a good skillet. I have a 12” Lodge skillet that I use for almost everything. It’s a bit large for most jobs and it’s pretty heavy but I’m cool with that. Go with the size and model that suits you best. Weaklings should opt for a skillet with two handles because, again, this stuff is surprisingly heavy if you’re not used to cooking with it. Keep in mind that you do not have to run out and spend a lot of money on new equipment. Cast iron is way cheaper than stainless steel or Teflon if purchased new but the old stuff was built to last a lifetime, and it will if you take care of it.
If your family doesn’t have any hand-me-downs they’re willing to part with, you can almost always find pre-loved cast iron cookware at garage/yard sales and thrift stores. Don’t fret if it is rusty or dirty. Restoring and re-seasoning an old, ragged out skillet is kinda fun and makes cooking with the finished product even more rewarding. There are numerous sites on the interweb that offer advice on re-seasoning old cast iron pans but so far this process has worked fine for me:
If the rust is excessive, start with fine grade sandpaper and sand the surface of the pan until it is smooth. If there’s not much rust to begin with, just use a steel wool brush and some soap and water. Next, you need to find some sort of fat to coat your pan with. You can use just about any kind of oil with a high smoke point (grapeseed, peanut, vegetable, etc.) to do this but trust me, lard or shortening works the best. Your grandmother probably used leftover bacon grease. Coat the entire surface (even the underside and handle) of your pan with whatever fat you prefer and toss it into an oven heated to 250-350 degrees for at least 2 hours. You may want to line your oven racks with foil to catch any drippings. While your pan is curing, it may produce a funky smell similar to a self-cleaning oven but that is normal. When the two hours is up, turn off the oven and allow the pan to cool. I recommend repeating this process at least twice before cooking in your skillet but if your pan has a nice, black sheen after the first go around- have at it. I would, however, recommend cooking something with a pretty high fat content for the first use such as fried chicken, bacon or hog jowl. Yes, I said hog jowl. It’s pretty amazing stuff.
After your skillet has been cured, it should be as non-stick as any Teflon or stainless steel pan. Maintenance is pretty simple… Never use harsh detergents. Use warm water and a mild soap (if absolutely necessary) and wipe the pan clean. Before storing, apply a think coat of oil to prevent rust. That’s pretty much it. Until next time, any comments, questions or suggestions are welcomed. Enjoy…
-b