Seasoning cast iron creates a nonstick surface and is easy to do.
Plus, we have tips for washing and drying.
It was shaped and forged in the hottest fire, the heat giving it life.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
A beautiful, nearly immortal lifeif you treat it right.
I first became enamored with cast iron during a childhood trip to Pennsylvania Dutch country.
We stopped into countless warm barns, brimming with beautiful local hex signs and rusty old tools.
My father told us to look out for cast-iron pans, and it became a game.
I was fascinated as he explained that a good skillet would last forever.
My cupboards are overflowing with all shapes and sizes.
Although, my cast iron corn-stick pan has gone missing.
Cornbread is a favorite of mine, after all.
Maybe I need to get a new one.
This process is called seasoning the pan.
This changes the oil structurally, tipping it to polymerizeor turn into a relatively nonstick surface.
Thats what you want.
A naturally nonstick pan thats an absolute workhorse.
Seasoning your pan creates a shiny surface that gets better with time.
The following directions are for new, raw pans that have never been seasoned.
(Refurbishing vintage cast iron is a different process.)
This is where the time commitment comes in.
It isnt actually a lot, but this isnt a set-it-and-forget-it situation either.
Rest assured, though, there isnt any hard work involved.
There are two ways to season your cast iron.
The first is just to use it, ideally by frying with oil.
The most preferred option is to oil and bake the pan.
To start, get out everything youre going to need.
This is your mise en place.
Youll need paper towels, a foil-lined baking sheet, a dishcloth and flaxseed oil.
Set these out by your oven.
Cleaning cast iron is simple.
For everyday use, wash it using warm soapy water and a sponge.
(Just dont ever put it in the dishwasher.)
Go gently here: Dont scour the seasoning so much that it comes off while youre cleaning.
When the skillet is clean, dry it and add a thin layer of oil.
The best way to maintain a seasoned pan is to use it regularly.
Cook with it often and it will get better with age.
If it fits the aesthetic of your kitchen, keep it on the stove all the time.
It should be your go-to when shallow-frying anything or when you want a serious sear.
When I worked in commercial kitchens, cast iron was impractical.
When I started teaching cooking,developing recipesand writing about cooking, I found its actually the most practical.
I typically keep a pan on the stovetop at all times.
I love how it looks and how it browns the foods we all like to eat.
Or try Crispy Potatoes with Green Beans & Eggs for breakfast.
Theres also aSkillet Lemon Chicken & Potatoes with Kalethat will have your whole family asking for more.
Make some chicken, bake some cornbread or get it screaming hot and sear a perfect steak.
Your pan will last a lifetime.
