Today I want to talk to you about one of my favorite kitchen tools: a cast-iron skillet. Now I own multiple cast-iron pans and a couple of Dutch ovens, and I love all of them, and I use all of them very frequently. Cast iron is a great way to cook because you can get the heat boiling, and if you season your pan correctly, it will be a virtually nonstick surface. Currently, I have cast-iron that is a lodge which I highly recommend. I think they’re an excellent vessel for a great price.
When I get a new cast iron skillet, I strip off the manufacturer seasoning with some steel wool. Then I will spread some avocado oil and bake it at really high heat to get that seasoning. Here’s a link to some directions that you can use if you want to season a new cast iron skillet or re-season when you’ve had it for a while. When you clean up your cast-iron skillet after using it, you want to make sure that you don’t use any sort of detergent or abrasive cleaner? The best method I’ve seen is to use a simple brush and some salt, and it takes off all the primary food particles while keeping that good nonstick coating.
You can cook virtually anything in a cast iron; it’s a great way, especially if you don’t have a barbecue grill; it’s a great way to get a good sear on meats. I will cook vegetables for fajitas and burritos in my cast-iron skillet; it’s just a very versatile tool. I also recommend you get a Dutch oven style which is about 6 to 8 inches deep, and it’s a great thing to use when you’re frying. I know many people go out and purchase little fryers that or made especially for that purpose, but I have a lack of storage space in my kitchen. I like to have things that are multitaskers, and I can cut down on kitchen clutter. So, when you go to use your cast iron skillet, you want just to let it heat up on high heat and then put a little bit of oil in there and almost bring it to that smoke point. After you see a slight bit of smoke coming off the fat, you can add whatever food you are if your searing meats or trying to get a char on some vegetables will happen pretty quickly. After the foods in there for a few minutes, I will turn the heat down to medium-high and cook the remaining way.
Hopefully, you already have a cast-iron skillet, and you can use it more, but if not, take a look at this link that has some of the best-cast iron skillets ranked. Cast-iron cookware is just a great multitasker in the kitchen, and again it cuts down on the clutter. They’re a versatile tool that will last you more than a lifetime if you take care of it, and it’s one of the first things you should invest in when you’re buying things for your kitchen. Share some of your favorite cast-iron recipes with me on Twitter, and if you have any questions on how to use your cookware, reach out to me as well.