A cast-iron skillet could be one of the most versatile tools in your Greensboro kitchen. But remember, if you’ve not ever tried using a cast iron pan or are simply starting, you may have questions about how to cook with and care for your pan. Although there are several things you especially should grasp before you cook with cast iron your first time, if you abide by these several simple and trouble-free pieces of advice, you will quickly find yourself reaching for this pan each time you are ready to whip up your next culinary masterpiece.
The first thing to know about cast iron is that there are a wide variety of skillet types and sizes. It’s really important to choose the right size cast iron pan for the dish you want to make. Most professional chefs recommend a 10-inch skillet for everyday use. Although take note, a few cast iron pans can weigh up to 25 pounds! Only if you are cooking large quantities often, usually the 10-inch pan should be a great option.
Before you use your cast iron pan for the first time, most manufacturers recommend that you “season” it first. Cast iron performs better when it has a hard, nonstick surface, which you can create using some oil and your oven. To season a cast iron pan, all you ought to do is rub a light coat of vegetable oil over both the inside and outside of your pan. Thereupon, place the pan upside-down in a 500-degree oven for nearly an hour. The good part of cast iron cooking is that this seasoning process occurs naturally every time you make chicken or steak in it. The fat from the meat adds a new coating to the pan’s surface, which will keep your pan performing even better.
Shortly after preparing your cast iron, you can start cooking. However, as you plan each dish, remember that there are some foods you shouldn’t make in a cast iron pan. Scrambled eggs don’t work effectively in a cast iron pan because they tend to bond with the iron, creating a clean-up nightmare. Tomato sauce is one other item to keep away from by reason that the acidity in the tomatoes will result in a metallic flavor in your food. On a final note, never cook salmon or other oily fish in a cast iron pan. The oils will bond with the pan’s surface and make everything you cook in the pan after that taste fishy. One well-known dish you can make in a cast iron pan is cinnamon rolls. Moreover, if you tried to make the rolls in a pan after cooking fish in it, the rolls will taste like salmon. Many people, indeed, don’t actually like salmon-flavored bread.
To make sure that your first attempt at cast iron cooking goes well, it’s vital to remember a few more tips. Primarily, make sure to pre-heat the pan before you start cooking. One big mistake that beginners make is to forget to heat the pan before putting the food in it. This gives rise to, at best, longer cooking times, and at worst, burnt or inedible food. Just in case you do burn something in a cast iron pan, do not try to soak the pan in water to remove it. On the contrary, try making use of salt scrub to clean your cast iron pan. Several cooks even use salt and half a potato to scrub the inside of their cast iron pan clean. Then they will wipe it with a little dish soap and water. Employing way more soap or soaking the pan in water will damage the pan’s coating, so keep away from these cleaning methods.
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