Salt & Fat, The cast iron skillet

By Jim Ray

As far as kitchen utensils go, it’s certainly hard to beat the utility, affordability and time-testedness of the cast iron skillet. It’s one of the few pieces of kitchenware that has resisted improvement for centuries; it’s an apostasy to the modern cult of the kitchen gadget obsessed. If you don’t own one, you probably should, though this directive isn’t without controversy ¹ — some cooks think the maintenance is more trouble than it’s worth.

Cast iron is cheap, will last forever if you care for it properly and can be found just about anywhere. I’ve seen skillets in grocery markets, high end food emporia, hardware stores and camping catalogs. You can, of course, buy one online. In the U.S., Lodge makes a wide range, and has since 1896. The most marked improvement in the development of the cast iron skillet is that they now come pre-seasoned, meaning you don’t need to rub it down with fat, heat it, and let it cool down before you can use it for the first time, though you should later (more on seasoning in a moment).

(To be perfectly clear, we’re talking about gray-black iron pans here, not the brightly-colored, and much more expensive, enameled cast iron you may have seen sold by Le Cruesset or Staub, which are also excellent but meant for another post.)

As for versatility, it’s hard to find a better deal. You can bake, roast, sauté, fry and broil in a skillet. Cast iron will work on electric, gas and induction ranges and is particularly well suited for a hot oven. A properly seasoned model will be non-stick enough for eggs without all the worry of teflon. You can set it on your stove to fry chicken legs or in an oven to roast a whole bird. All for less than $20 new. As luck would have it, though, cast iron skillets get better with age and seeking out an old, properly cared for pan is well worth the effort; you can usually find good ones in antique stores or garage sales for $10-15. Look for anything 8-12” in diameter, all iron (no wooden handles or plastic knobs, please) forged as a single piece, preferably with a pour spout on one edge and a second helper handle opposite the main one for negotiating while full. A lid that fits nice and snug is worth having but not strictly necessary.

for tips on using, cleaning, and seasoning your cast iron skillet, continue reading The Cast Iron Skillet at saltandfat.com

I swear by my cast iron skillet.

Posted via web from Firesaw