5 Myths of Cast Iron Cookware – Maker Tour | The Kitchn – I want one, but oddly Rodd thinks they’re probably more hassle than they’re worth.
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.
Comments
2 responses to “Where’s my skillet?”
You totally should! They’re just brilliant and surprisingly little hassle – to clean fill with boiling water and wipe out with a paper towel, then dry on stove top. Oil occasionally.
I’ve had a small skillet for around 22 years (I think it was like $5 at a camping store) and it is pretty much non-stick by now. Is really excellent to cook with.
Be aware of this method. It’s genius.
I found a rusted out grill-pan in my basement. Scrubbed it with a wire brush in a drill. De-rusted it with vinegar. Baked six layers of coating onto it. It’s indestructible, as long as you don’t leave it soaking in the sink:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Protip: When they say THIN, they mean THIN layers of oil.