These Cast Iron Skillet Recipes Will Give You New Respect for Your Pan (2024)

FAQs

Why do some recipes call for a cast iron skillet? ›

Unlike thinner pans, like aluminum, the heat level doesn't fluctuate in a cast iron. This makes the cast iron an ideal choice for foods that need high heat. Meats that need a hard sear but shouldn't be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron.

Cast iron pans are extremely versatile. Probably the first thing you will notice when cooking with cast iron is that it actually takes a while to heat up, a surprise to many cooks new to it. Unlike other metals such as aluminum, iron does not conduct energy such as heat well, and so heating the cookware takes patience.

We recommend starting with vegetables as they are more forgiving than most proteins - they taste delicious and won't stick to your pan! Keep in mind that using a little bit of oil is necessary to help to keep food from sticking.

Carbon steel pans heat up and cool down faster. While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly.

Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.

You let your skillet soak.

Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must.

All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

No, most soaps today aren't powerful enough to remove baked-on seasoning, but a little time travel explains where this urban legend comes from. Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning.

When you buy from Le Creuset, you're paying for high-quality pots and pans that are designed to stand the test of time. Rather than aluminum or stainless steel, Le Creuset craft their pieces from cast iron, which has a much higher heat capacity.

But what pans do the pros at cooking use in their back-of-the-house action? In a restaurant, you will notice a variety of different pans, including stainless steel pans, cast iron pans, aluminium pans and more. However, most chefs prefer to use stainless steel pans when preparing food.

Should I wash my cast iron skillet before first use? ›

When it comes to new and used skillets — a little soap and water is a good thing. This first wash removes factory residue or rust bits. Make sure you rinse and dry the pan well after this first washing. You'll likely only need to wash your skillet with soap once or twice a year if you take good care of it.

Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.

For one, cast iron pans aren't perfectly smooth and foods like eggs may get stuck. For the best results, make sure to keep your cast iron pan seasoned, and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents most food from sticking. Add fat as needed.

Benefit #1: It Improves after Years of Heavy Use

As you cook in it, a cast-iron pan gradually develops a natural slick patina, called seasoning, which releases food easily. A well-seasoned cast-iron skillet can become just as nonstick as an aluminum or stainless-steel pan and will definitely outlast them.

Cast iron skillets are prized for their durability, capacity to hold heat, and adaptability. These work really well for baking, frying, searing, and even serving. Once properly seasoned, many chefs value the even heat distribution and non-stick qualities.

Depends what and how much are you cooking. For just cookimg steaks or chicken, bacon you can go with cast iron skillet but if you are making a stew or soup, you need a Dutch oven.