Cast iron pans are affordable, nearly indestructible and excellent for searing, frying, baking and roasting. With a little care, a good skillet will last for generations.
Why cook with cast iron
- Holds heat very well, which gives a great sear on meat and vegetables
- Goes from stovetop to oven
- Develops a natural non-stick surface over time
- Works on gas, electric and induction cooktops, and over a campfire
How to choose one
- Size: a 25 cm (10 inch) skillet suits most households. Go bigger if you often cook for a family.
- Weight: cast iron is heavy. Check that you can lift it comfortably with a full load.
- Pre-seasoned or bare: most new skillets come pre-seasoned and are ready to use.
- Enameled cast iron: has a glass-like coating, so it does not need seasoning and is good for acidic dishes like tomato sauce. It costs more and can chip.
How to season cast iron
- Wash the skillet with warm water and dry it completely.
- Rub a very thin layer of neutral oil, such as vegetable or flaxseed oil, over the whole pan, inside and out.
- Wipe off as much oil as you can. It should look almost dry.
- Bake the pan upside down in the oven at about 230°C (450°F) for one hour.
- Let it cool in the oven. Repeat two or three times for a stronger coating.
Everyday care
- Clean while still warm with hot water and a brush. A small amount of mild soap is fine on a well-seasoned pan.
- Dry it immediately on the stove over low heat.
- Rub in a few drops of oil before storing.
- Avoid soaking it or putting it in the dishwasher.
Fixing rust
Scrub the rust off with steel wool, wash, dry and re-season. Your skillet will be as good as new.
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