CAST IRON 101
CAST IRON 101
Written by Ashley Gallardo
!1
CAST IRON 101
INTRODUCTION Congratulations. You’re probably reading this book because you are now the proud owner of a cast iron skillet. That or you’re interested in what the world of cast iron has to offer you. Well you’re in luck. This cookbook was designed to help guide you through the basics of caring for your skillet as well as show you its versatility and handiness through some easy to follow recipes.
My interest in using cast iron skillets began with a short vacation to see my aunt one summer my sophomore year of college. She was intent on making sure that I had all of the essentials having just moved into my first apartment. We drove to a shopping center in the city where she lived and browsed multiple stores for items like bed sheets and vacuum cleaners. We had just stopped into a sporting goods store, for !2
CAST IRON 101
what I don’t recall, when she picked up a Lodge cast iron skillet and asked if I had one. I explained to her that I’d never used a cast iron skillet before and that from the little I knew about that it felt like they weren’t easy to maintain. She somehow convinced me that they weren’t as hard to take care of as I thought and that they were an essential item that every kitchen needed. So we bought it and upon bringing it home I did some research as to how exactly I was to care for it. Owning a cast iron skillet actually turned out to be a lot easier than I had thought. There was a certain satisfaction I gained after getting down my routine when I first started using it. I guess you could say that I like the slowness of it. Using a cast iron has taught me patience and an appreciation for food that isn’t ready in sixty seconds or less. Hopefully while reading this book and learning how to use your own skillet will you learn to love it just as much as I have mine. -A.G.
!3
CAST IRON 101
Caring For and Maintaining Your Skillet As I mentioned before, caring for your cast iron skillet isn’t as difficult as you might think. Yes, it does take a bit longer to clean and dry when compared to your other kitchen utensils but the food you will be using it to make is well worth it. SEASONING YOUR SKILLET
The first thing you should check for on your skillet is whether or not it is already seasoned. Seasoning refers to the non-stick surface that comes with most new store-bought skillets or can be added to second-hand or already used ones. To season a skillet you will need a few things: • An oven • Vegetable shortening (I use olive oil but both work well) • A paper towel • 2 1/2 - 3 hours At the beginning of this process preheat your oven to 375 degrees. Make sure to place a baking sheet or foil in the area below the rack where you will place your skillet. This is to catch any excess oil that may drip down. While the oven is heating up, rub some shortening or olive oil around the interior of the skillet using the paper towel. Be very liberal with it. You’ll want to make sure it gets into all the pores of the iron when it heats up. Place the skillet on the middle rack of the oven, upside down, over the cookie sheet. Allow it to bake for 2 hours. During this time the iron will heat up and the pores will widen allowing
!4
CAST IRON 101
the skillet to absorb the oils. After two hours turn off the oven and allow the skillet to cool to room temperature. CLEANING YOUR SKILLET
I want your to drill the next few words into your head: never use soap on a cast iron. Why? The seasoning on a cast iron skillet gets better with use. Using a dish soap will ruin it and break down the oils that accumulate over time. Oils mean flavor. When washing a cast iron you only want to use a few things: •A hard bristled brush (preferably natural, not synthetic) •Lots of hot water •Corse salt •Olive Oil (r whatever oil you cook with) When you’re finished using your skillet allow it to cool down for a few minutes. This will allow the pores of the iron to close up and absorb the oils from whatever you just cooked. Once the skillet has cooled pour our any excess oil sitting on the surface. I have a can sitting on my counter for this. After you’ve poured out what you could, run the skillet under some hot water and brush off anything leftover. For the caked on stuff I suggest using the corse salt and brush to help scrape it off. Not only is this a miracle trick, it also adds to the seasoning of the skillet.
!5
CAST IRON 101
Once everything has been scrubbed out, dry off the cast iron as best as you can. This is to ensure that nothing rusts over. You can also speed up this process by sitting the cast iron on your stovetop over low heat once you’ve gone over it yourself. Once all the water is gone, take your cooking oil and apply a thin coat over the interior. That’s it. It might sound like a lot but trust me on this. Nothing feels better than having a clean and ready to use skillet the next time you need it. If you give it tons of T.L.C. you might never have to re-season your skillet again.
!6
CAST IRON 101
25 Minute Cast Iron Pizza Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients • Pizza dough (I pick mine up at the local grocery store)
Tools
• Pizza sauce
•Cast Iron Skillet
• Mozzarella cheese
•Oven
• Olive oil
•Medium Bowl
• Toppings (I add some feta, spinach, and artichoke but use what you like)
•Parchment paper
!7
CAST IRON 101
Instructions Preheat your oven to 500 degrees. While it heats up, roll out the dough on a piece of parchment paper. Turn the stovetop on to medium high heat. Place the dough in the cast iron skillet and add your chosen toppings. Allow it to cook for 2-3 minutes.
Place in the preheated oven for 12 minutes or till the crust is a golden brown color. Pull from oven and allow to sit for 5 minutes or until cooled. 
!8
CAST IRON 101
Cast Iron Potatoes Prep Time: 10 minutes
Ingredients • 2-3 potatoes (I decide according to how many people I’m feeding) • Olive Oil
Cook Time: 20 minutes
• Rosemary • 1/2-1 whole shallot • Salt and pepper Instructions
Wash and cut the potatoes into pieces no bigger than an inch thick. Dice up the onions and chop the rosemary as well. Pour some olive oil into the skillet and raise to medium high heat. Toss in the shallot and allow them to cook until they become slightly transparent. Add the potatoes and season with salt and pepper. Cook for 5 minutes and add the rosemary. Cook for another 5, flipping the potatoes so they don’t burn. Set heat to medium low and cover the skillet. Allow potatoes to continue cooking while covered for another 10 minutes, checking them and flipping every few minutes. The potatoes are ready when you can smoothly stick a fork in them. !9
CAST IRON 101
Homemade Red Wine Pasta Sauce Prep Time: 5 minutes
Cook Time: 18 minutes
Ingredients • 1 large can of tomato sauce
• 3 cloves of garlic, minced
• 1 small can of diced tomatoes
• Italian seasoning
• 1/2 bottle of red wine (the cheaper the better)
• Olive oil
• 1/2 large onion, diced
• Salt and pepper
!1 0
CAST IRON 101
Instructions Turn up heat on stovetop to medium and add olive oil. Sauté onion in skillet until slightly translucent. Add garlic and stir so it doesn’t burn for about 2 minutes. Add red wine to the mix and allow it to simmer for 5 minutes. Throw in crushed tomatoes and stir. Add tomato sauce and Italian seasoning. Simmer for 5 minutes more to allow flavors to blend. Once the sauce starts to thicken, add fresh ground pepper and salt to taste. Let cool and use right away or can and save for up to 5 days.
!1 1
CAST IRON 101
CREDITS AND THANKS
Chariot’s Run Sonya Yong James Kyle Thomas Cinnamon Cooper Emily Carlin
!1 2
CAST IRON 101
!1 3