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? ›

Cast iron can take the heat, withstanding temperatures of up to 700°F. A seasoned cast-iron skillet (see more below) has a nonstick surface, so you can skip less-natural nonstick cookware.

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.

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.

Since a new cast-iron skillet is incredibly porous, eggs are perhaps the worst thing you could cook. Not only will your eggs cook unevenly, but you'll spend your morning scraping egg scraps off the bottom of the pan.

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.

Water boils at 212º and cast iron pans without an enamel coating can withstand up to 1500°F. So boiling a little water won't damage your pan. If you don't season your pan well, rust can form in no time, though. If you boil water for too long, you risk wearing down the layer of seasoning.

The type of iron that comes from cast iron cooking is nonheme iron and is safe to consume. It is the same type of iron as found in plant sources such as beans, spinach and tofu. Children one to three years old only need 7mg iron daily, so if it's best not to cook every meal for children this age in cast iron cookware.

Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.

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.

Should I wash my cast-iron skillet before first use? ›

Wash the skillet with warm soapy water to get rid of any dirt, dust or buildup. This is the only time I wash my cast iron with soap! I do it just to start fresh, especially since sometimes you don't know what you're getting. My “no soap rule” doesn't apply to enamelware cast iron.

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.

Technically, no. But as you use the cast iron skillet it'll build up layers of seasoning, which make it more nonstick over time. And you don't have to worry about the surface degrading like you do with nonstick skillets.

Some cooking professionals are more likely to use the term "skillet" for cast iron skillets. Skillets and frying pans are two terms that are often used interchangeably, and in most cases, they refer to the same type of pan. Both skillets and frying pans feature flared sides, flat bottoms, shallow depths, and no lids.

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.

Because cast iron is thicker and heats food more evenly than regular iron. This means your food won't burn, and you won't need as much oil to prevent sticking. Plus, cast iron adds more iron to your food and gets even better with time.