These Cast Iron Skillet Recipes Will Give You New Respect for Your Pan (2024)

FAQs

Why do some recipes call for a cast iron skillet? ›

Unlike thinner pans, like aluminum, the heat level doesn't fluctuate in a cast iron. This makes the cast iron an ideal choice for foods that need high heat. Meats that need a hard sear but shouldn't be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron.

We recommend starting with vegetables as they are more forgiving than most proteins - they taste delicious and won't stick to your pan! Keep in mind that using a little bit of oil is necessary to help to keep food from sticking.

Cast iron is slower to heat, but holds heat better than many other surfaces. When a recipe calls for cast iron, but you use another material, you may have to bake it longer or raise the temperature by about 25 degrees to get the same outcome.

According to some of the world's best chefs, cast-iron pots and pans are durable, long-lasting, and make food taste better. We have ancient China to thank for cast-iron pans.

Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.

You let your skillet soak.

Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must.

All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

When it comes to new and used skillets — a little soap and water is a good thing. This first wash removes factory residue or rust bits. Make sure you rinse and dry the pan well after this first washing. You'll likely only need to wash your skillet with soap once or twice a year if you take good care of it.

Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.

Do not try to use nonstick sprays like Pam to season your cast iron skillet, as they contain other ingredients that aren't good for your pan.

Is there anything I shouldn't make in a cast iron skillet? ›

Is There Anything You Shouldn't Cook in Your Cast-Iron Skillet? Experts Weigh In. While there's nothing that's technically off limits, the pros say you should be careful with acidic foods, like tomato or wine sauce, which can corrode the seasoning if left in the pan for too long.

A cast iron skillet is an affordable kitchen workhorse that lasts, and many cooks have owned their cast iron skillets for years. James Beard Award-winning Southern cookbook author and chef Virginia Willis inherited her grandmother's skillet, which she estimates is 100 years old.

Depends what and how much are you cooking. For just cookimg steaks or chicken, bacon you can go with cast iron skillet but if you are making a stew or soup, you need a Dutch oven.

The benefit of cast iron in this situation is heat retention and distribution. A big heavy steel pan will work fine, but don't use some thin teflon piece of junk. Also, what justkt said: If it's an oven recipe, don't put a pan with plastic handles in the oven.

Cooking with Cast Iron Pans

Because they get so hot, they can sear a steak in minutes, and because they're equally safe on the stovetop and in the oven, you can sear, bake, braise and roast with them—you can even use them on the grill or under the broiler. And when properly seasoned, they do develop a nonstick surface.

Benefit #1: It Improves after Years of Heavy Use

As you cook in it, a cast-iron pan gradually develops a natural slick patina, called seasoning, which releases food easily. A well-seasoned cast-iron skillet can become just as nonstick as an aluminum or stainless-steel pan and will definitely outlast them.