We write this with misty eyes: a moving truck just arrived from the recently-sold cabin where we spent vacations as a child. The truck was filled with wonderful things from our past: grandma's quilts, our high chair, naughty playing cards from the 30s, and some great cookware.
Mom cooked on these two pieces of cast iron cookware since as far back as we can remember.
A well-seasoned piece of cast-iron cookware is one of the most valuable pieces of equipment you can have in your kitchen.
And they're not expensive; you can buy a basic cast-iron skillet for about twenty-five dollars, while a two-sided griddle like ours is about thirty dollars.
The secret of cast iron is in the thick metal and the seasoning. The thickness of iron allows the pan to hold heat very evenly and proper seasoning makes it non-stick without teflon.
Seasoning is easy ritual that gives you a feeling of being a craftsperson, working the pan to perfection. Here are some simple instructions. For the instant-gratification types, you can buy pre-seasoned cast-iron pans called Lodge Logic. All you need to do is properly care for the pan by lightly rinsing it out with soapy water and drying immediately (or simply wiping it out with a paper towel if you use it at least once a week.)
Cooking with cast-iron is extremely versatile. The heat in the pans holds so well, that it is ideal for searing meat, making pressed sandwiches, and flipping pancakes. Our favorite thing to make in a cast-iron skillet is what we called growing up "Big Pancake," otherwise known as a Dutch Baby.
Here's mom's recipe:
Big Pancake
Makes 2 large pancakes, 4-6 servings each
4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
Lemon wedges
Powdered sugar
Berries
Maple syrup
Preheat oven to 425.
Whisk eggs, milk, flour, sugar and salt in a large bowl.
Let stand for 30 minutes at room temperature.
Divide butter between two 9 or 10 cast iron skillets.
Place in oven until butter melts.
Remove pans, swirl butter to coat sides.
Divide batter between pans.
Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.
Cut into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some maple syrup.
For more recipes, take a look at Cast Iron Cooking by A.D. Livingston. skgr
No soap! Soap is bad!
Question: I have a skillet my mother-in-law gave me and it was already seasoned, but it is looking a bit dull in spots on the bottom. Should I season it again? Or is seasoning a one time thing?
Thanks!
Wash with hot water only. If its really dirty, use salt and vinegar. You can tell when it needs re-seasoning - you either see a little rust, or it starts to lose its non-stickiness.
I just replaced a non-stick skillet with a big cast-iron - what was I thinking before?? The cast iron is much more forgiving, sticks less and distributes heat better.
Here's a very good pre-seasoned skillet from Sur La Table for $9.95. We love ours - just scrub with a brush and hot water when you're done.
http://www.surlatable.com/common/products/product_details.cfm?dmode=browse&StartRow=13&CRPCGNBR=27&CGRFNBR=36&PRRFNBR=11339
How do you clean and reseason an old cast iron piece? I bought an old griddle at the flea market and it's all sticky. I tried cleaning it and reseasoning it but it's even stickier than before.
After you clean it, dry it, oil it, and bake it in the oven (or on the stove top) for a while. Wipe it out and hang it up!
We give a very light oiling with a paper towel after each cleaning/use for maintenance. My mom stored hers stacked in the oven with paper towels in between.
I imagine they have much more detailed info on the Lodge site.
You can get cast iron pots cheaply at Army/Navy surplus stores at times as well. I have a small and large one and paid $8 for both.
I saw this tip on Alton Brown once: To scrub out a cast-iron skillet, pour in a handful of coarse kosher salt, grasp a small kitchen towel with a pair of kitchen tongs and scrub the pan while it's still warm. Wipe out and apply a thin layer of vegetable oil.
If you do get your pan wet, it's best to dry it out in the oven to prevent rest.
For absolutely the most tender, fluffy and all-around scrumptious pancakes, look for the cookbook Sister Schubert's Secret Bread Recipes. The blueberry muffin recipe in that cookbook is also gold.
Er, rust!
Re. Dutch Baby, not cast iron... We always made it in a Pyrex baking pan, probably a 9x12? Would have to ask my mom for the diimensions. It retained heat well and had higher edges, so the pancake got really tall without flopping over. Oh man, favorite Sunday supper....