Cook Better: What to Look for in a Cast Iron Skillet
The right one can stay in your family kitchen for generations.
The sign of a good cast iron skillet is how it holds up with age. Newer isn’t necessarily better. It’s the years of use that then builds up the seasoning to make it so special. It’s why many chefs proudly use cast iron skillets that have been passed down in their family for generations. So if you don’t have an heirloom, here’s what to look for so you’re the one to start a beloved family tradition.
The beauty of buying a pre-seasoned skillet is you’ve been given a head start—but you still must work to get the pan to a truly smooth, teflon-like base. Though it’ll happen in time the more you cook with it, you can help along the process. With a new pan, wash it with warm, soapy water and a sponge or stiff brush. Rinse and thoroughly dry before pouring a tablespoon or two of vegetable oil or melted shortening into it. Use a clean cloth or paper towel to rub around the entire skillet. Then place the skillet upside down on the oven’s center rack and bake for an hour (with foil on the rack below to catch drips). This process, known as seasoning, is what will help your cast iron pan to last for years and impart flavor to your food. Voila—you’re on your way!
The best feature of a cast iron skillet is you can take it from the stovetop to the oven without missing a beat. That’s thanks to one of it’s biggest advantages—a high volumetric heat capacity. That means that once your skillet is hot, it stays hot, which is super important when making dishes such as seared meat. A tip? To ensure your cast iron skillet heats evenly, preheat it over a burner for at least 10 minutes. Or for oven use, first heat up in the hot oven for 20 to 30 minutes.
If you’re a no-fuss kind of cook and ease of cleaning and maintenance are priority when it comes to kitchen tools, then an enamel coated skillet may be the way to go. It’ll still last you for years to come, but can be placed in the dishwasher for easy cleaning. A traditional cast iron pan not only should never see the inside of a dishwasher but also cannot even be cleaned with soap. It must be cleaned with a treatment of hot water and kosher salt, a non abrasive sponge or cloth and a coat of vegetable oil or shortening.
