Cast Iron ~ Tips From the Experts
Today we will discussing tips and tricks for your cast iron. Now, some people tend to think cast iron is intimidating. It’s really quite easy and simple to use and today we will go over some tips to make it more enjoyable. We have brought in some experts to reiterate the ease of this very versatile piece of cookware.
So let’s go to the experts…
Stargazer Cast Iron
Our first tips come from the good folks of Stargazer cast iron, which is made in the good ol’ US of A.
- Seasoning is renewable and it will come and go with use. Don’t get too worried if your black seasoning comes and goes.
- Do regular seasoning on the stove top after each use and an occasional full seasoning in the oven or on the grill.
- Deep frying foods and sautéing is the best way to build a good seasoning on your cast iron. We don’t recommend searing foods in newly seasoned cast iron, do this after it builds a bit.
To find out more about Stargazer cast iron (they also offer military discounts) check out their full line here: Stargazer Cast Iron.
Cooking Tip: Always preheat your cast iron on a low heat before cooking in it. This will insure even non stick cooking or warping due to thermal shock.
Everyday Cast Iron
Kendra from Every Day Cast Iron is our next expert that wants to remind us to stop thinking about your cast iron as “…just a frying pan.”It’s so much more!
- One of the most common fears for people new to cast iron is care and cleaning. It really doesn’t need to be complicated, sometimes just a quick wipe is all you need and you’re good to go. At times you may find the need to use soap and water and thats ok also.
- The biggest thing here is just make sure your cast iron is good and dry afterwards. One of the best ways is just to set it on the stove over a low heat until you see the water evaporate. This is also the perfect time to give it a good wipe down with oil and keep it nice and shiny.
- Don’t just fry foods in cast iron- skillets are also great for baking and roasting because of its great heat retention.
Be sure to check out EverydayCastIron for great food pictures and meal ideas in cast iron!
Pro Tip: Now Kendra did mention above using soap and water. Soap has come a long way from that old lye soap our grandparents used to make. A mild soap on your cast iron is ok to use from time to time, if you feel it’s necessary.
Southern Cast Iron Magazine
Our third tip comes from Southern Cast Iron Magazine, and Nancy will be talking about sizing your iron.
- Some folks are a little confused about the size of cast iron. Common skillet sizes are 8, 10 and 12-inches. For the most part all you need to do is measure the diameter of the cast iron and that will give you the cooking surface.
In addition to Nancy’s tip, we do get questions on what size we recommend for cast iron. To start, I would suggest a 10 or 12-inch skillet. However, I prefer the 12-inch due to its versatility and more space in case you need to cook for more folks.
For Dutch ovens, I recommend, a 12- inch also. Dutch ovens can come in deep or shallow sizes as well. That means the depth of the sidewall. Shallow is great for biscuits, casseroles, etc. The deep ovens are good for recipes that have a lot of rise like cakes, or when you need a little more heat buffer from the top of the oven. It is nice to have one of each.
For more buying tips be sure to check out our video on Buying Cast Iron.
We hope some of these tips help take away the intimidation. We also invite y’all to check out our Cast Iron Playlist which answers a lot of the common cast iron questions.
