How to Use Cast Iron Skillets?

Do you love steaks? To get a steak really juicy and medium fried, you have to fry it from both sides. For this, it is important that the skillet should be really hot, otherwise the pores in the meat do not close quickly enough and the meat juice escapes. The steak gets dry. For a sharp frying, cast iron skillets are just right. Thanks to their good heat conduction, steaks can be turned around!

A cast-iron skillet has two great advantages: cast iron skillets are very heavy. They are even heavier than iron pans and are therefore ideally placed on the hearth. So they can absorb the heat particularly well. This would be the second major advantage of cast iron skillets. It takes up the heat of the plate slowly but gives it intensively and evenly to the meat. It can be quickly heated and is therefore perfect for steaming steaks and other meat.

Variations of cast iron skillets

Just like skillets from other materials, there are cast iron skillets in various sizes. In most cases, diameters between 18 and 28 centimeters are common. So everything fits in, from the fried egg to the T-bone steak. Cast iron is awesome for grilling meat because the grooves of the pan add a strip pattern similar to a barbecue. If you have a cast iron skillet in the form of a roaster with removable handles or cast iron handles, this cast-iron roaster is also suitable for the oven, so it is possible to make stews.

Care of cast iron skillet

A cast iron skillet has special care requirements. Unlike a ceramic pan or aluminum pan, it can not be cleaned simply with water and dishwashing detergent or even in the dishwasher. You should use only a damp cloth. The residual layer of fat, which gradually builds up, becomes even friable with time, so that your cast-iron pan is getting better and better. However, there are also coated cast iron skillets, which are easier to clean.

A cast iron skillet is simply perfect for frying and does not bend or slump on the plate because of its weight.

Cast iron skillets – enjoy cooking

A cast iron skillet has some characteristics which makes it particularly striking compared to its alternatives. Cast iron is an excellent thermal conductor (four times more conductive than for example stainless steel pans). For this reason, the cast iron skillet warms evenly over the entire surface. So you can prepare meat, fish and vegetables excellently. Once the skillet is completely heated, you can fry your food at low heat levels and cook more energy-efficient.

This is also due to the outstanding storage of heat. Since only a damp cloth is needed during cleaning, a patina forms over time on the frying surface. Therefore it is hardly necessary to add fat over time (unless the cast iron skillet is new). So you fry healthier and a burn of the food is almost impossible due to the overlying fat layer.

Cast iron skillets – The Seasoning

If you have got a cast iron skillet which has not yet been burned, it is necessary to make up for it before using the pan for the first time. Most manufacturers supply cast iron skillets with so-called corrosion protection. Before baking, this should be removed with a rinse brush and rinse aid. There are several ways to burn cast iron skillets.

Add rapeseed oil to your skillet with salt. Combine this until the oil smokes. After this, you can pour away most of the oil and rub the rest of the oil with a clean cloth. If necessary, you can repeat this process.

Another option is to add rapeseed oil with salt, but also potatoes. This mixture should be heated until the potatoes and the skillet are dark brown to black. When this condition is reached, remove everything and then rub the cast iron skillet with fresh oil.

So check to see if your cast-iron pan has already been seasoned and you are ready to use it!