It’s funny these days that young people don’t know how to clean a cast iron skillet. They don’t even own one, much less care for one.
This video includes instructions on restoring an old or rusted one. Maybe someone gave it to you. Don’t worry, you can get it looking almost like new. And you will be able to use it just the same as a new one. I have had to do that with my small one.
You may wonder why some people use one everyday. Well, you can fry, sear, saute, roast, bake in it on the stove and in the oven. Also it is fantastic to use on the grill outside.
- old or used cast iron skillet
- steel wool pad & dish soap OR SOS pad
- oil of your choosing although flax seed oil is best
Step by Step Instructions
Step 1: Scrub skillet with a steel wool pad and soap to get all of the rust off and any layer of sticky old grease. Make sure to clean the whole skillet.
Step 2: Rinse with hot water.
Step 3: Dry with a towel and put on stove. Turn on and let all excess water and moisture boil out. Then take off the stove.
Step 4: Put a thin layer of oil and rub it all over skillet with a paper towel. Take a clean paper towel and dry off the excess. Get as much oil off as possible.
Step 5: Place upside down in 450 to 500 degree oven for about an hour and then turn off oven. Leave the skillet in oven until oven cools.
A very hot oven ensures that the oil gets past the burning point and bonds with the skillet creating a glassy looking surface which is non stick.
The main thing about cast iron cookware: don’t leave it in water or let it set with water on it. Dry thoroughly and oil it. This is for new and old pieces.
Before cooking, you should always preheat your skillet. Might be 5 to 10 minutes. Kind of like preheating an oven. If you’re cooking a steak, you would then add oil, then add the meat. The oil should have heated up fast.
No need to move meat around pan. You want it to create a caramelized crust. Don’t worry, it will cook evenly because the pan holds the heat. If you notice a browning on the bottom edge and you try to flip it and it is still sticky, then wait and the meat will “self release” when it has cooked enough and then turn it over.
This is how I cook on mine. I have 2: small and large.
In mine, I have made cornbread, pineapple upside down cake, caramelized brussel sprouts, chicken fried steak, omelets, frittatas, stir fry and so many more dishes. Of course I have grilled with it on my stove and on the outside grill. Talk about multi-purpose. It is a do-it-all piece of equipment for a cook.
For some weird reason, I’m getting hungry. 🙂