{"id":3158,"date":"2013-08-16T03:00:10","date_gmt":"2013-08-16T10:00:10","guid":{"rendered":"http:\/\/theguycancook.com\/blog\/?p=3158"},"modified":"2013-08-15T22:02:04","modified_gmt":"2013-08-16T05:02:04","slug":"5-reasons-why-you-need-a-cast-iron-skillet","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2013\/08\/16\/5-reasons-why-you-need-a-cast-iron-skillet\/","title":{"rendered":"5 Reasons Why You Need a Cast-Iron Skillet"},"content":{"rendered":"

\"Cast-Iron<\/a><\/p>\n

A kitchen without a pan is like a karaoke night without \u201cSweet Caroline\u201d.<\/strong><\/p>\n

A quality pot<\/a> is truly a kitchen workhorse, but it won\u2019t do everything for you.<\/p>\n

You\u2019ll want something that can hold up under higher heat for searing meats and saut\u00e9ing vegetables.<\/p>\n

You\u2019ll want something that\u2019s shallower to make stirring easier during stovetop cooking, and to enable airflow during roasting.<\/p>\n

Welcome the cast-iron skillet.<\/strong><\/p>\n

It’s what your grandma used. And it’s still the best material for many pieces of cookware.<\/p>\n

While most kitchens have at least one pan, the skillet blows all the contenders out of the water when it comes to function and versatility.<\/p>\n

That cheap nonstick skillet you got for your first place on your own may do a decent enough job, but there\u2019s nothing holding most people back from a serious upgrade.<\/p>\n

As far as I\u2019m concerned, if you don\u2019t have a cast-iron skillet, you need to drop what you\u2019re doing now<\/em> and go get one!<\/strong><\/p>\n

\u2026What, still here?<\/p>\n

Okay, let me give you five good reasons.<\/p>\n

1. It Retains Heat Like a Mofo<\/h2>\n

One of cast-iron\u2019s \u201cweaknesses\u201d is actually one of its strengths. Unlike that cheapo pan, a skillet takes a while to heat up.<\/p>\n

But once it gets<\/em> hot, it stays<\/em> hot.<\/strong><\/p>\n

One of the greatest benefits is that a cast-iron skillet can sear the hell outta meats.<\/p>\n

That flimsy pan will lose much of its heat when a cooler hunk of meat is tossed in. This will increase both the cooking time and the likelihood you\u2019re gonna overcook the interior.<\/p>\n

You can also briefly remove cooking foods from heat sources (or open the oven to take its temperature) without fearing it will increase your cooking time too much.<\/p>\n

2. It’s Seriously Indestructible<\/h2>\n

If you\u2019ve ever seen old Looney Tunes cartoons, you\u2019ll know that a pan is one of the preferred weapons of Bugs Bunny, the Road Runner, and others.<\/p>\n

But with the flimsy nonstick pans on the market today, Bugs wouldn\u2019t stand a chance.<\/p>\n

A cast-iron skillet is heavy. It can withstand scorching temperatures and lots<\/em> of physical abuse.<\/p>\n

In other words, a cast-iron skillet will last you the rest of your life<\/strong>.<\/p>\n

Drop \u2019em, scorch \u2019em, flatten Elmer Fudd\u2019s head with \u2019em. These things are hefty and can withstand whatever cooking abuse you can throw at them.<\/p>\n

And although they will get some added iron in your food, this isn\u2019t necessarily a bad thing<\/a> (and can be minimized by reducing the amount of acidic foods you use them for), but beats the heck out of whatever it is that your nonstick pan will leach over time<\/a>.<\/p>\n

3. It’s a Multitasker<\/h2>\n

Multitasking is crucial.<\/p>\n

If you don\u2019t have to spend half your money to fill your kitchen up to your eyeballs with stuff you\u2019ll rarely use, then why bother?<\/p>\n

Like an enameled Dutch oven, a cast-iron skillet can go both in the oven and on the stovetop.<\/strong><\/p>\n

It has the added benefit of being grill-ready, since it doesn\u2019t have any coating to discolor.<\/p>\n

Truly much more of a Swiss Army Knife than your flimsy nonstick pan.<\/p>\n

4. It\u2019s Nonstick<\/h2>\n

In my article on enameled Dutch ovens<\/a>, I made the claim that they are more nonstick than bare steel, but here I\u2019m going to say the exact opposite.<\/p>\n

Why?<\/em><\/p>\n

Well, technically enamel is going to give you a slicker surface, but a seasoned cast-iron surface will be slickest of all.<\/p>\n

Many people fear cast-iron cookware because of the assumed complexity of cleaning, seasoning, and maintaining.<\/p>\n

Nonsense.<\/em><\/p>\n

I\u2019ll go through how simple all this is later, but suffice it to say that once your pan is properly seasoned (and it will be sooner than you expect), you\u2019ll be cooking up omelettes in no time.<\/p>\n

5. It\u2019s Cheap. Dirt Cheap.<\/h2>\n

Here\u2019s the real clincher.<\/p>\n

A cast-iron skillet will cost you around $15<\/a>, which is about what you\u2019d pay for a cheapo pan of the same size.<\/p>\n

You do the math, sucka MC.<\/p>\n

The Verdict<\/h2>\n

Cast-iron skillets get rip-snortin\u2019 hot without any risk to your health. They\u2019ll last a lifetime and excel at a multitude of tasks from the stovetop to the oven.<\/p>\n

(Oh, and they cost the same as the flimsy pans that do none<\/em> of these things.)<\/p>\n

I suggest an enameled cast-iron Dutch oven as a \u201cget whenever you can\u201d product since they can still be fairly pricey, but the cheapness of a good skillet<\/a> is so small that I\u2019d suggest you gather your loose change and get one as soon as you can.<\/strong><\/p>\n

They perform far better than any nonstick pan you have sitting around, and won\u2019t break the bank.<\/p>\n

Do it already.<\/p>\n

Buying a Cast-Iron Skillet<\/h2>\n

If you\u2019re looking to buy a cast-iron skillet, there\u2019s really only one game in town: Lodge.<\/strong><\/p>\n

Sure, there are a couple of fancy-pants brands out there, but a cast-iron skillet is a very primitive tool, and as such doesn\u2019t require much flair (or a celebrity chef name) to ensure quality.<\/p>\n

Lodge\u2019s pans are reasonably priced and available everywhere. I\u2019d suggest the 10\u20131\/4\u201c model<\/a>.<\/strong> It\u2019s quite a bit cheaper than the 12\u201d one, and, I\u2019d argue, more useful for other tasks such as making cornbread.<\/p>\n

Lodge\u2019s pans are also sold pre-seasoned, which makes getting started with them far<\/em> easier.<\/p>\n

The one knock against their pans are that they are not machined, and have a bit of a matte finish rather than a glossy one.<\/p>\n

In theory, this makes them more likely to stick, but there are ways to minimize this impact, including using them often, and using a metal spatula on them to create a smoother surface.<\/p>\n

The option for the adventurous is to go on eBay and search for old Griswold or Wagner pans. (Remember how I told you these things last forever? It means you should be able to find a quality antique.)<\/p>\n

They tend to run more expensive than the Lodges, and are machined to a smooth surface.<\/p>\n

What you don\u2019t know with these is how well they were taken care of, and therefore you may need to season them before use.<\/p>\n

Cast-Iron Maintenance<\/h2>\n

Seasoning creates a nonstick surface on the pan that protects it from rusting and allows you to cook \u201cclingy\u201d foods such as eggs and fish without worry.<\/p>\n

As I mentioned earlier, I think the greatest barrier for most people to making the switch to bare cast-iron cookware is the perceived increase in maintenance.<\/p>\n

Yes, you can\u2019t just toss your skillet in the dishwasher and hope for the best, but keeping it in shape isn\u2019t nearly as difficult as you\u2019ve been led to believe.<\/p>\n

There are a bajillion methods out there for seasoning cast-iron, but it all comes down to this:<\/strong><\/p>\n

    \n
  1. Cover all the iron in an oil or fat.<\/strong><\/li>\n
  2. Heat it up to a high temperature.<\/strong><\/li>\n
  3. Let it cool.<\/strong><\/li>\n
  4. Repeat as necessary. (The more the better.)<\/strong><\/li>\n<\/ol>\n

    I would make the following recommendations:<\/p>\n

      \n
    1. Use flax seed oil for seasoning<\/a>.<\/li>\n
    2. Heat upside down (with foil or a cookie sheet underneath) at 400\u00b0F (200\u00b0C) for an hour or two.<\/li>\n<\/ol>\n

      The more you use your pan, the more oil gets \u201ccooked\u201d onto the surface, maintaining a smooth nonstick texture.<\/p>\n

      On the topic of cleaning,<\/strong><\/p>\n

        \n
      1. You should \u201cclean\u201d as little as possible.<\/strong><\/li>\n
      2. But if you must, rub it all over with a dry paper towel or rag to get all the solids out.<\/strong><\/li>\n
      3. If anything is still stuck, add some kosher salt and scrub to remove.<\/strong><\/li>\n
      4. If you still have anything sticking, then wash it with a clean rag in straight water (no soap).<\/strong><\/li>\n
      5. Empty all water and heat up on stovetop to evaporate all moisture to avoid rusting.<\/strong><\/li>\n<\/ol>\n

        (For more on maintaining cast-iron cookware, check out this page<\/a>, which is probably the best page on the topic on the whole interwebs.)<\/p>\n

        With the prevalence of pre-seasoned cast-iron, you shouldn\u2019t have to worry at all about getting your skillet up and running, but seasoning an old pan is quite easy.<\/p>\n

        The more you use it (and don\u2019t be stingy with the fat!), the more you ensure that your pan remains seasoned.<\/p>\n

        Like a fine wine, a cast-iron skillet only gets better with age.<\/strong><\/p>\n

        The Dynamic Duo of Kitchen Cookware<\/h2>\n

        Next to an enameled cast-iron Dutch oven, a cast-iron skillet is one of the most essential tools you can have in your kitchen.<\/strong><\/p>\n

        In fact, the two are like best friends. The yin and the yang, together encompassing all that is possible in the kitchen.<\/p>\n

        The pot will allow you to boil soups, stews, and braises that warm you up during the chilly months. The pan will help you sear the meats and vegetables you add to these dishes, contributing a sweeter, more complex flavor.<\/p>\n

        The pot will allow you to make soft-boiled, hard-boiled, and poached eggs. The pan will allow to fried eggs, scrambled eggs, and omelettes.<\/p>\n

        You\u2019ll use the pot to boil your veggies, and the pan to saut\u00e9 them.<\/p>\n

        You\u2019ll use the pot to make puffy loaves of bread, and the pan to make thin pita breads.<\/p>\n

        The pot and the pan are the Dynamic Duo of the kitchen, and they reach their apex in the form of the enameled cast-iron Dutch oven and the cast-iron skillet, respectively.<\/strong><\/p>\n

        If you\u2019re looking to upgrade your kitchen (or get your first one up and running), buying a cast-iron skillet is a no brainer.<\/p>\n

        Once you try your first steak made in a skillet, you\u2019ll understand.<\/p>\n

        Trust me.<\/p>\n

        (Dang. Just realized how many times I used the term “cast-iron” in this article. But it’s important, yo. Don’t settle for less.)<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

        A kitchen without a pan is like a karaoke night without \u201cSweet Caroline\u201d. A quality pot is truly a kitchen workhorse, but it won\u2019t do everything for you. You\u2019ll want something that can hold up under higher heat for searing meats and saut\u00e9ing vegetables. You\u2019ll want something that\u2019s shallower to make stirring easier during stovetop […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[257],"tags":[],"class_list":["post-3158","post","type-post","status-publish","format-standard","hentry","category-gear"],"_links":{"self":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/comments?post=3158"}],"version-history":[{"count":5,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3158\/revisions"}],"predecessor-version":[{"id":3161,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3158\/revisions\/3161"}],"wp:attachment":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/media?parent=3158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/categories?post=3158"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/tags?post=3158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}