CARIN G FO R YO U R CAST- I RO N SKI LLE T I’m not a fan of nonstick pans, and I swear by a cast-i ron skillet. Like my grandmother, I can (and do!) cook almost anything in cast-i ron. Acidic foods can pit the surface, so I don’t let tomato sauce sit in the pan for any length of time. And if you’re planning on making many omelets, adding a more lightweight skillet with sloped sides is a must for your arsenal. But seasoned properly, a cast-iron skillet will perform as well as any nonstick pan and has the added benefit of being able to go from the stove top to the oven without a problem. Stainless steel or copper pots are pretty, but I prefer cast-iron or enamel for their nonstick properties and ability to use less fat in the pan. My current favorites are my enameled cast- iron skillets and pans. Whether you inherited your great-g randmother’s cast-iron skillet, picked one up at a yard sale, or purchased yours brand new, cast-iron does require some maintenance to perform at its very best. New skillets will come preseasoned. A well-seasoned cast-iron skillet shouldn’t need much oil, butter, or grease, if any, to prevent foods from sticking when you cook. As long as you heat the pan before adding your meats, eggs, or veggies, you should find the cast-iron skillets cook and sear well without sticking. Caring for your cast-iron skillet is essential. It should always be washed by hand, never in the dishwasher. It should not be soaked or left with water sitting in it. And you should never use soap in your skillet! Normally, a quick scrub with a scratchy sponge will be all it takes to remove food residue from your skillet, then a rinse in hot water. You can also use steel wool for stubborn bits of food that are burned onto cast-iron skillets (never scrub your enamaled pans!). Or generously sprinkle salt into a still-warm skillet and rub the food debris away using a sponge or kitchen towel. After the inside of the skillet is clean and free of any debris, wipe the inside with a paper towel to dry it. My father-in-law would instead set the skillet back on the still-warm stove or on a burner with the flame turned as low as it would go to dry the inside quickly and evaporated every last bit of moisture. When your skillet is dry, a quick rub of olive oil or coconut oil on the inside is all it needs to maintain the seasoning. If you run across an old, rusted cast-i ron pan at a yard sale or antique store, don’t hesitate to buy it! Bring it home, scrub it with steel wool, then season it with oil. If an old Additional Resources 287
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