A Seasoned Skillet

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My grandmother’s cast-iron skillet (pictured) could be called a “fait-tout,” or does-everything, pan. She mostly fried chicken in it but also used it for baking cornbread; braising vegetables with water, butter, and sugar; searing pot roast; and crushing nuts! It’s mine now; it was handed down like a family treasure, and I treat it like one.

Seasoning is easy, and essential, even if you buy a pre-seasoned pan. The iron forms a natural patina over time, and it becomes non-stick without toxic teflon. But you must re-season it occasionally to maintain the coating. Rub a cooking oil that has a high smoking point, such as peanut or canola, all over the skillet; wipe excess off with a towel; and place in a 350-degree oven for an hour. To preserve the surface, do not use detergents or harsh scrubbers to wash it–and never ever soak it or put it in a dishwasher. If the seasoning is well and consistently done, you should be able to rinse with a soft cloth to clean. Dry immediately with a towel to prevent any rusting.

If you don’t have a relic like mine, I highly recommend a new one:
http://www.amazon.com/gp/aw/d/B00006JSUB?cache=45520fda6bf41579fe3b41a91df40825#ref=mp_s_a_1_1&qid=1391341779&sr=8-1&precache=1

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One thought on “A Seasoned Skillet

  1. We switched to cast iron about 5 years ago. We didn’t inherit them so the first year was a little rough while we created the patina. Since then, we LOVE them and use them for almost everything. Our expensive stainless steel pans gather dust.

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