When I moved out of my mom’s house at 17, I didn’t know my way around a kitchen very much. Maybe I could drop some fry chicken at work and set a timer, but cooking an actual meal could have gone great or not so great back then.
My mom didn’t own any cast iron pans when I was growing up. She had fallen in love with all the new Teflon rage, so that’s what I learned to cook on. Now fast forward, I’m living in my at the time boyfriends parents house, 17 years old and they had cast iron pans that I was totally afraid to use. I was so confused because this pan rarely was washed and that kinda grossed me out.
After I left there I never really dabbled into cast iron again until now. One day my hubby and I were watching a cooking show and they explained how to take proper care and use your cast iron. I immediately became less intimidated. And I’m so glad I opened up to it.
Knowing things like bringing things to room temperature before searing is super important! Just as important as oiling your pan after every cleaning. After using your cast iron for a while it develops a seasoning that will only add to each of your dishes. And absolutely nothing holds a even a temperature as my cast iron skillet.
Caring For Cast Iron
- Start by rinsing out and scraping bottom of pan. I use my pampered chef scrapers for my stones or a metal spatula.
- Fill with water and place on stove. Bring to boil and turn off. I scrape the bottom again and then carefully pour out hot water and dry with paper towels.
- Place pan back on burner and wait until all water is dry and pan is slightly hot.
- Put a small quarter sized drop off oil in the bottom of pan, I prefer canola or olive oil, and remove from heat source. Spread all over pan with folded up paper towel and store when cool for next use.
Cooking and more 