Cast Iron Shaming
Over the Christmas holiday I was able to fit in some cooking time with grandma. While cooking Christmas brunch she casually mentioned that the cast iron pans used for cooking the sausage were passed down from my great-great grandmother. While cooking with 150+ year old pans is impressive by itself, I was more impressed with how well seasoned the pans were. How does she keep the pans so well seasoned? First, she cooks with the pans on a weekly basis. Second, she washes the pans in SOAP and WATER.
That's right. Soap and water.
After doing some research, I have come to the conclusion that the seasoning of a well-seasoned pan will not be impacted by a little soap and water. A cast iron pan should not be soaked in soap and water, but a little soap and water to get the gunk out should not hurt the pan.
This inspired me to dig out my old Lodge cast iron and cook up some Naan. I had to wash it, brush it with vegetable oil and stick it in a 350 degree oven for about an hour before using it for cooking. That gave me just enough seasoning to safely cook the bread without it sticking to the pan. In the past I made the mistake of (a) using too much oil to season the pan, creating a thick film of slime and (b) using the wrong type of oil to season the pan. Now I think I have the knowledge to correctly season the pan and, hopefully, make it my go-to skillet.
Served with Skinnytaste's curry. Click here for recipe.
To learn more about cast iron care, click here.