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Cast Iron Skillet




Source of Recipe


internet
I just bought a set of old cast-iron skillets at a tag sale and they need work-- where do I start??
A: When I see cast iron skillets at tag sales, I can't help myself either. They are one of my absolute favorite pieces of cookware-- they're inexpensive and durable, they hold heat wonderfully and they look great. I use mine most often for roasting chickens, pan-frying steaks, chops, burgers and oily fish, making cornbreads and quesadillas and oven-roasting new potatoes. These skillets (and the griddles too) can maintain searingly high temperatures and consequently, food that's cooked in them develops a better crust than food cooked on almost any other surface. Unfortunately, cast-iron is prone to rust when exposed to water and oxygen. However, it's easy to create and maintain a protective layer on cast-iron surfaces using 2 simple pantry staples-- vegetable oil and coarse salt.