Everything you need to know to become a cast iron master.
Well, sure, that rare breed of home chef is out there—but cast-iron skillets are forhome cook. While knowing all the tips and tricks about seasoning and cleaning your pan will help you keep your cast-iron cookware in tip-top shape—and make your investment in one of the most versatileWhat’s more, getting the hang of using a cast-iron skillet is actually a lot easier than you think.
Proper seasoning is crucial before cooking with a cast-iron skillet for the first time, VanTrece says . So here’s how to do it: First, give the skillet a good scrub with hot, soapy water and dry it thoroughly, VanTrece says. Next, use a paper towel, a pastry brush, or your fingers to apply a thin layer of vegetable oil, canola oil, or melted vegetable shortening all over the inside of the skillet.
Reseasoning a little more often than that definitely won’t hurt, though. In fact, it will only help to keep the pan in awesome shape. “I like to reseason after every use,” Stephen McLellan, a chef and cast iron master within Charleston, South Carolina, tells SELF.
Superb seasoning won’t happen overnight though. “It can take four to six months to get to the stage of being really well-seasoned,” McLellan says. In the meantime, use a tablespoon or so of oil when you’re cooking foods that don’t naturally contain much fat (like
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