The Lodge Cast Iron Skillet was founded by Joseph Lodge in 1896! Over a hundred and fourteen years ago!Do you want to know what is more amazing? It is still family runned today. The Cast Iron Pans made generations ago are still being used in kitchens today. They are timeless!
Though always been afraid to purchase one, I am now an owner of a cast iron skillet. Not just any cast iron skillet a US made Lodge Cast Iron Skillet.
Why so reserved you may ask? As I encountered the cuisine of southern womanhood, each discussion about their secret weapon was intimidating. This was a club no Ohio River Valley Girl should attempt to join. Besides, their wares had decades of uses to get that “unique” flavor. Seasoning? I HAD NO IDEA what a seasoned pan meant. I thought they put a little bit of salt and pepper on the pan, ha. Really, really hard to take care of and a huge pain to maintain?
Don’t tell the daughter of a Pipefitter, raised in the rust belt, that this piece of metal was out of my league.
I have since learned a lot from my Lodge Cast Iron. Again, this is my experience so please consult Auntie Lou Ann in case I missed something.
1. Cast iron is naturally non-stick. But if food begins to stick in a cast iron pan it may need seasoned.
I have learned that seasoning is a way of maintaining the pan. To season a pan you lightly oil the pan with a neutral oil (that is high in saturated fats) on the entire inside of the pan and flip and put it in the middle of the oven. Put a foil lined baking pan below on the last oven shelf. Bake on 500 for thirty to sixy minutes. Remove. Do over if needed.
If a pan is not seasoned correctly food will stick and it will be prone to rusting.
Seasoning correctly causes the oil to become permeated into the pores of a cast iron skillet. It causes a tough and hard film in the pan. This is the BIG secret of maintain a non-stick and an amazing cast iron-skillet.
2. If seasoned correctly nothing will stick to your cast iron pan. Because of this you will not need to add oil to cook making it possible for fat free cooking.
3. Cast Iron pans last a lifetime. Many lifetimes. Pass them down to your kids.......
4. The Cast Iron Pan heats and cooks all food evenly!
WHAT NOT TO DO WITH A CAST IRON PAN:
1. You should not wash it in the dishwasher or like other pans. Cast iron needs to be wiped cleaned without soap. No harsh brushes or sponges. If you have a lot of residue that is hard to remove, boiling water should do the trick.
2. You should not cook foods containing tomatoes, vinegar or other acidic ingredients. This will damage the seasoning that you have worked so hard to create. The best foods to cook in cast iron is high fatty foods. Such as: Bacon, Sausage, Chicken, Beef and Pork.
3. Never try to cook on a cold pan. ALWAYS PREHEAT!
I love my Lodge Cast Iron Pan. I am not sure how I lived so long without one. In the last month I have made: Chicken Fried Steak, Oven Fried Chicken, and Apple Dutch Pancakes. It is a must have in all kitchens!
Did I do OK Auntie? Now how’s about sharing that that fried mac n’ cheese recipe.
My cast-iron frying pan is older than my children and they have children. It is a great looking tool!
ReplyDeleteI just bought 2 cast iron skillets. 10" and 12". They are as heavy as all get-out! The small one seemed to have a sticking problem but has gotten a bit better with use. I think I will certainly follow your directions in seasoning the pans. Maybe they were on the shelf a long time before I bought them and need another seasoning session.
ReplyDeleteJoanne...
ReplyDeletePlease do. Seasoning causes them to longer stick...
Carol.
That is so amazing. I hope to pass mine down to my children.
I have a griddle and two pans that are cast iron and they are better than any non-stick pan you could buy for any price! Good tips!
ReplyDeleteThanks for all the tips! Very helpful.
ReplyDeleteI agree they are a must have! My dad moved in last month and we had to empty his house. I told my brother and sister the only thing I wanted were the cast iron pans! I just love em. Best corn bread ever with those!
ReplyDeleteso what you're saying is no dishwashy? :)
ReplyDeletestill lovin this blog!
I have 2 cast iron pans (big and small) that I love so much. I do wish they would take tomato and lemon juice, but in every other way they are perfect!
ReplyDeleteThanks so much for the Cast Iron Skillet Tips!
ReplyDeleteHi! Happened upon your post from a blogroll somewhere. (Seems I've popped by before though!)
ReplyDeleteJust wanted to share that you can actually cook tomato based products in cast iron. I live in south Mississippi and we do it down here all the time! The key IMHO is to start with a fat of some kind - like bacon or bacon fat often - then your veggies, and tomatoes, etc. And also, it's important not to use the cast iron as storage for the cooked product. So once it's done, transfer it out of the skillet or pot and wash her up!
Mary, Thank you so much for the tips!!! It is always nice to learn something new....
ReplyDeleteIt makes sense that as long as you use a fat the tomato base will be okay....Thank you.
way to go and glad you are in the cast iron clad ... couldn'd live with out any of mine, it's the way the south cooks...great tips and great refresher...
ReplyDeleteGreat tips :) My cast iron skillet came from my grandmother. That pan has seen many orders of fried chicken :)
ReplyDeleteI love my cast iron skillet, too. It's like my baby in the kitchen. These are some really good tips to know about taking good care of them.
ReplyDeletePerfect tips,love cast iron:)
ReplyDeleteThanks for the helpful tips Miranda! I have several (4) but don't use them that often as I'm still leery of them and their maintance.
ReplyDelete~ingrid
I recently bought an 8 inch skillet for my egg in the morning.But every time I flip it over there is black specks all over the egg.What can I do to fix the problem? I do not use pepper on my egg.
ReplyDelete