All About the Cast-Iron Skillet
Ah, the cast-iron skillet. Even its name has a usefully heavy and durable sound, and that’s just what it’s going to give you.
You may have been intimidated by the upkeep that the cast-iron skillet seems to require, but it’s really not that hard, and the results will be well worth the effort when a recipe calls for this type of pan.
These days, cast-iron skillets come seasoned already—simply let yours sit in the oven at 350F with a small amount of oil, for a half hour or so, to prepare it. Remember, cast iron pans hate dishwashing soap; the recommendation is to either wipe yours down with a little oil after use to get rid of residue or use lemon and salt to kill off bacteria. We generally just use the oil method, it works remarkably well!
Cast-iron skillets open up an enormous variety of use. From cornbread to crepes to every-day cooking, they are versatile and hardy. Plus you can put the whole thing in the oven when you are, for instance, finishing off that thick pork chop- no melting handles! They will make the best caramelized onions ever too! You may not use it every day, but a good 10-inch cast-iron skillet is definitely worth the money.