Monday, July 26, 2010
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.