Each recipe in this collection is a testament to the range and reliability of the humble cast-iron skillet. From yeasted breads to a large caramel apple cookie, these sweet and savory bakes are cozy comfort in every bite.
Each recipe in this collection is a testament to the range and reliability of the humble cast-iron skillet. From yeasted breads to a large caramel apple cookie, these sweet and savory bakes are cozy comfort in every bite.
When it comes to cleaning cast iron, hot water and a little elbow grease are your best tools. For tough, stuck-on grit and grime, coarse salt, a scrub brush, a durable chain mail scrubber, scouring pads, or even household items like a toothbrush or cotton swabs work incredibly well. More than anything, you want to avoid submerging your cast-iron cookware in water, which will increase the risk of rusting. Once you’re done cleaning, it’s important to dry your cast iron quickly and thoroughly. A clean, lint-free cloth or paper towel typically works best. Finally, you’ll rub a very light layer of cooking oil onto the surface of your cookware, using a paper towel to wipe the surface until no oil residue remains.
Seasoning not only helps to create a nonstick surface but also works to prevent your pan from rusting. Though it requires a little extra care, a properly seasoned cast-iron pan can last generations.
1. To season your cast-iron cookware, rub a very small amount of cooking oil onto the surface of your cookware. Then, use a paper towel to wipe the surface until no oil residue remains. Cast iron becomes sticky when too much oil is applied, so it’s important to use only a small amount.
2. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on center rack of oven.
3. Bake in a preheated 350°F (180°C) oven for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool, dry place.
Typically, you should avoid harsh acids coming into contact with your cast-iron cookware. However, rust requires a little extra attention. There are two main methods for getting rid of rust on cast-iron cookware:
1. Cut a fresh lemon or potato in half and dip each half in kosher salt.
2. Rub the lemon or potato, salt side down, vigorously over any rusted spots, adding salt as needed until the rust is lifted.
3. Rinse the pan with a little mild dish soap and warm water and then wipe dry with a clean dish towel or paper towel. Re-season, and your pan is ready to be used again.
1. Use a fine-grade steel wool pad and scrub the pan’s surface to remove rust and debris.
2. Wash away any residue with hot water and mild soap. Dry completely and re-season.
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