Kitchen Gadgets: The Cast Iron Skillet

Do you know what’s making a welcome comeback in today’s kitchen?

 The cast iron skillet.

(Image credit – blogs.ocweekly.com)

You probably remember seeing one of these at your grandma’s house.  Well, grandma was no dummy (and if you can get your hands on her old skillet for your kitchen, jump on the opportunity).

Cast iron is relatively inexpensive (when compared to many of today’s Teflon or non-stick pans), is a fantastic, even conductor of heat, and with proper care, will last a lifetime (or several lifetimes).  They are great for searing meats, frying chicken, or getting the perfect color on your breakfast potatoes.

Cast iron doesn’t warp and you can move a cast iron pan from the stovetop to the oven without fear of anything “melting” in the handle or finish.  In a well-seasoned pan, food slides out as easily as in a non-stick pan, and the color and carmelization one gets from cast iron just can’t be duplicated.

The Four State Food Critic has several cast iron pans and they run the entire spectrum in age from new to old.  One I just got this year at Christmas and one belonged to my grandfather.  Maintenance on cast iron is very easy.  Once the pan is cleaned up from use (always hand wash a cast iron pan – keep them out of the dishwasher), I simply “re-season” the pan by wiping a small amount of vegetable or olive oil into the pan with a paper towel (this works best when the pan is still slightly warm and dry, as the oil gets sucked right into the iron, which is exactly what you want).  Then it’s ready for storage.

Cast iron skillets come in a variety of sizes and are available at any kitchen store (think Bed, Bath, & Beyond, etc.).  Even better, go to a flea market or estate auction and see if there’s an old cast iron skillet in their kitchen offerings.  You may discover a good one for a low price.  Find a size and weight that works for you and you’ll be off and running.

Try cast iron cooking in your kitchen!