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Itlookscozy and lovely and nostalgic and idealized, but not exactly reflective of your real life.
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And also, they somehow justknowall those mysterious rules about seasoning and cleaning?
Well, sure, that rare breed of home chef is out therebut cast-iron skillets are foreveryhome cook.
(And if you want to hunt down a two-hour recipe, thats great too!
But totally not required.)
How do you season cast-iron pans?
Seasoning cast iron is a pretty simple process that involves baking an oil-coatedpanin the oven at high heat.
(Dont use butter, which can burn at higher temperatures.)
How often do you season cast-iron pans?
VanTrece suggests the same.
Reseasoning a little (or a lot) more often than that definitely wont hurt, though.
In fact, it will only help to keep the pan in awesome shape.
Then just forget it there until the next time you cook, McLellan says.
Do you put oil in a cast-iron skillet when cooking?
A cast-iron pan thats fresh out of the box isnt going to perform likeTeflon.
Thats why, as we mentioned above, seasoning it is so important.
Superb seasoning wont happen overnight though.
It can take four to six months to get to the stage of being really well-seasoned, McLellan says.
Ditto foreggdishes, like a scramble orchickpea and brussels sprouts frittata.
(Hello,skillet chicken thighs with cabbage and quinoa.)
Dont leave it in the sink or soak it, because it will rust.
What can younotput on a cast-iron skillet?
Acidic foods liketomatoesare generally a no-go for cast iron, especially in the beginning.
You might want to think twice about foods that can leave aggressive lingering flavors too.
Acidic sauces like tomato sauces loosen the seasoned bond that give your skillet its non-stick qualities, VanTrece says.
Foods with a super assertive taste or smell, likefish, can potentially be problematic too.
That doesnt mean youcantcook stuff like fish in cast iron though.
It just might be worth investing in a separate skillet that you use only for seafood, Baron adds.
Despite what you may have heard, the answer is yes.
Cast iron is a very durable metal, and proper seasoning protects the pans surface from scratches.
Feel free to use spoons and spatulas made of any material.
Why does everything stick to my cast-iron skillet?
No need for intense troubleshooting here, thankfully.
Sometimes the sticking issue means a pan wasnt properly seasoned from the start.
The solution is the same if your panwasnon-stick and isnt performing as well now.
Chances are it lost some of its seasoning in a too-heavy cleaning session, so just season it again.
How do I make my cast-iron skillet better?
The quality of cast iron increases over time with regular cooking and proper maintenance.
Cast-iron skillets get so much better with age, says McLellan.
Keep using it, keep seasoning it, and it will get better, says McLellan.
