Recipe Added:  8/26/2012

Their ability to withstand high temperatures makes Cast-Iron Skillets a multitasking genius for the kitchen. Used for searing, baking, frying, roasting and sautéing, cast-iron can be transferred from stove-top to oven with little difficulty. Also known for releasing small amounts of iron into food, cast-iron skillets provide healthy benefits for those with iron deficiencies.

An even distributor of heat, these pans are perfect for browning veggies, making English muffins, grilling steak for fajitas and deep-frying homemade French fries. A few drops of oil with each use will eventually create a smooth, non-stick surface on the pan. Proper cleaning and drying will keep the skillet free of rust.

Season your Skillet: Preheat your oven to 300°F. Wash your pan with hot, soapy water and dry well. Spread a Tbsp of oil (vegetable or grapeseed) over the surface of the pan with a paper-towel or pastry brush. The pan should be evenly covered, with no excess oil lingering. Place the skillet in the oven to bake for approximately 1 hour. Turn off the heat and allow the cookware to cool in the oven. Your cookware is now ready for use.

Cleaning Your Cast-Iron: If seasoned properly, your skillet will require nothing more than warm water, a scouring pad (no steel wool) and a little elbow grease for each cleaning. A few droplets of mild soap can be used for particularly encrusted food particles, but a paste made from 3 parts Sea salt to 1 part olive oil works just as well and preserves the seasoning. Periodically treat your skillet to an oil treatment – warm the skillet over medium heat, wipe with oil and allow to cool.

1. http://www.simplebites.net/what-you-need-to-know-about-cast-iron-skillet-cooking/