There are passing friends in the kitchen: K favorite spongeFor example, those that have to be replaced regularly are annoying, or those sensitive stem programs that you bought and broke within the same month. Then there are the few kitchen gadgets that need almost nothing from you and last long enough to become heirlooms. This is your cast iron skillet. If you’ve already got one, go ahead! It never needs replacing. After all, the best cast iron skillet really is whichever one you choose to love and hold for decades – because, with a little care and tenderness, that’s how long it will last. But if you’re in the market for one (or still need to be convinced somehow), read on; We got you.
Why would I want a cast iron skillet again?
This heavy-duty, even-heating, satisfying-weight skillet is a kitchen staple due to its versatility. An ordinary, lightweight stainless steel frying pan heats up quickly, but does not have the heat-retaining capabilities of cast iron. and when Non-stick frying pan Perfect for scrambled eggs and crunchy fish, many of which are not oven safe, and for those that shouldn’t be exposed to very high temperatures. But a cast iron skillet is just as useful on the stove as it is in the oven, and is just as reliable for cooking as it is for shallow frying. It’s perfect for Dutch childrenAnd the frittatas, or these Aromatic chicken thighs. corn bread, clearly. Roast a whole chicken In your cast iron, you’ll find that the combination of the low sides and the wonderful distribution of heat gives you perfectly bronzed skin, lemon wedges, and a really nice bit of dripping. Finally, it is pretty much unparalleled when it comes to having a great plate of pork chops or New York steak.
But what if I don’t know how to season it?
When you first get the fryer, you’ll like it season it (Some pans will come labeled as pre-seasoned, but another layer doesn’t hurt.) To do this, simply rub a dry frying pan with a thin layer of neutral vegetable oil and place it upside down in a scorching oven – a temperature of 500 degrees F should solve the problem. Leave for an hour, then remove, let cool, rub with a small amount of oil, then store. You can recondition as many times as you like to build up a glossy, non-stick surface; When the pan looks dull or dry, it’s time to moisturize.
Well, what is the best cast iron skillet?
First, a note about the size. 10 or 12 inches is perfect here; Anything that is larger and heavier, and you may have trouble lifting it from the stove top into the oven with ease. Within the 10- to 12-inch cast-iron skillet category, you have plenty of options: from pre-seasoned or unusual. It doesn’t really matter which type you choose because we recommend seasoning the pan regardless.
Then, in terms of brands, you have options. Classic and heritage brands like Victoria and Lodge have been making high quality, traditional cast iron cookware for over a century. But you can also choose a new school frying pan like the one from Smithey Ironware or Field Company.
If you skim right over this section of seasoning with a feeling of dread in your stomach, switch to pre-seasoning Lodge frying pan, which will set you back less than twenty bucks. You’ll get a little spice (burn a rib eye using it fresh out of the box!), and you might feel less anxious as a cast iron beginner.
Similar but slightly larger frying pan is 12 inch Victoria. This appliance is loved for its two pour spouts, the long stay-cool handle plus a helper handle, and the smooth cooking surface, which heats incredibly evenly. It also comes pre-seasoned; Smooth coating is 100% non-GMO flaxseed oil.
If you often find yourself cooking for one (or just want a small, high-quality cast iron skillet) consider this highly polished one. Smithey Ironware مقلاة frying pan. Smithey, a small Charleston-based manufacturer, gives this pan a glossy sheen so the surface is virtually nonstick.
Another one on the expensive but cool side is 13 inches Pan from field companyAlso made in the USA. Yes, it’s bigger—but that’s lighter than most cast iron pans, so if you’re looking for a roomy skillet, this is the skillet for home cooks who lack the upper-body strength of a rock climber.
How do I wash it?
You may not toss it in the dishwasher, but it really doesn’t take much love. To clean it, wipe its surface with a damp cloth after cooking, then dry it well. Often times, this will be enough. But if there are any flaky pieces, try pouring coarse salt in there and going for it with a piece Tawashi purifierIt has soft bristles that eliminate any residue. Many will tell you to avoid soap at all costs so you don’t ruin your delicate seasoning, but a little soap is okay – just don’t let it sit in hot water.
For really baking on crumbs, try ringerChain mail hand wash device that rinses easily between uses. After cleaning, be sure to wipe the pan very Dry – This is key to preventing any rust spots. Then take a little neutral cooking oil, put it on a paper towel, and cover it lightly. Take care to get the handle, the bottom, as well as the cooking surface, as rust can appear anywhere. And you are good to go! It looks involved, but it only takes a few minutes. (A well-prepared skillet takes almost no time at all, so season faithfully and you’ll be rewarded.)
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