Thousands of home cooks agree these skillets are the best of the best.
A cast iron pan is an essential piece of equipment for any cook. It not only transitions from grill to stovetop to oven with ease, but it’s versatile enough to sear steaks and seafood or bake fluffy frittatas and cakes. What’s more, the durable material improves over time, forming a natural nonstick seasoning that’s even better than chemical coatings. Cast iron is practically indestructible, so long as you know how to clean and handle it.
Caring for cast iron
Keeping your cast iron clean is probably the most important step in maintaining its longevity. Never soak your skillet, and use soap sparingly. It’s best to scrub your dirty cast iron solely with a brush or abrasive sponge and hot water while the pan is still warm. (Many pros swear by chain mail scrubbers, which remove stuck or charred-on food without damaging the seasoning.) To prevent rust, set the skillet over a burner on low heat so water can evaporate, then wipe the interior with a few drops of vegetable oil.
If you accidentally strip off your pan’s seasoning, don’t fret. You can re-season a cast iron skillet by coating the pan, inside and out, with a thin layer of neutral oil, like vegetable oil. Then, put it in an oven at 300 degrees Fahrenheit for up to four hours. Make sure you reapply oil every time you wash to rebuild that precious coating!
Post time: Apr-25-2021