A cast-iron skillet is definitely among the most versatile tools in your Mundelein kitchen. Though if you’ve never used a cast iron pan or are just starting off, you may have questions about how to cook with and care for your pan. Even if there are quite a few things you, doubtless, should be aware of before you cook with cast iron your first time, if you comply with a few manageable tips, you will find yourself reaching for this pan each time you are ready to whip up your next culinary masterpiece.
The first thing to know about cast iron is that there are a considerable number of skillet types and sizes. It’s salient to choose the right size cast iron pan for the dish you want to make. Most professional chefs recommend a 10-inch skillet for everyday use. But at the same time, several cast iron pans can weigh up to 25 pounds! As long as you are not cooking large quantities every time, the 10-inch pan should be a great option.
Before you use your cast iron pan for the first time, most manufacturers recommend that you “season” it first. Cast iron performs better when it has a hard, nonstick surface, which you can create using some oil and your oven. To season a cast iron pan, all you are required to do is rub a light coat of vegetable oil over both the inside and outside of your pan. After, place the pan upside-down in a 500-degree oven for about an hour. The bright side of cast iron cooking is that this seasoning process occurs naturally every time you make chicken or steak in it. The fat from the meat adds a new coating to the pan’s surface, which will maintain and help your pan perform even better.
Soon after preparing your cast iron, you can start cooking. But on the flip side, as you plan each dish, always keep in mind that there are some foods you shouldn’t make in a cast iron pan. Scrambled eggs don’t really work great in a cast iron pan because they tend to bond with the iron, creating a clean-up nightmare. Tomato sauce is another usual item to be kept far off owing to the fact the acidity in the tomatoes will result in a metallic flavor in your food. One final matter, never, ever cook salmon or other oily fish in a cast iron pan. The oils will bond with the pan’s surface and make everything you cook in the pan after that taste fishy. One favorite dish to create in a cast iron pan is cinnamon rolls. Although, remember, if you tried to make the rolls in a pan after cooking fish in it, the rolls will taste like salmon. Some people don’t like salmon-flavored bread at all.
To ensure that your first attempt at cast iron cooking goes well, it’s imperative to remember a few more tips. Definitely, don’t forget to pre-heat the pan before you start cooking. One big mistake that beginners make is to forget to heat the pan before putting the food in it, many times causing, at best, longer cooking times, and at worst, burnt or inedible food. If it follows that you do burn something in a cast iron pan, do not try to soak the pan in water to remove it. Contrary to that, try applying a salt scrub to clean your cast iron pan. Various cooks even use salt and half a potato to scrub the inside of their cast iron pan clean. Then they will wipe it with a little dish soap and water. Opting to use quite a lot of soap or soaking the pan in water will damage the pan’s coating, so steer clear from these cleaning methods.
There you go, as simple as that! As a result of implementing these simple effortless pointers, you will shortly be a cast iron cooking pro. Would you like to learn more about how to care for and maintain other items in your house properly? Call us at 847-892-4040 or contact us online today!
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