About a year or more ago, I began researching how to cook with a cast iron skillet. The charm of cast iron was presented while I was shopping for a solid but affordable wok. Cooks constantly touted cast iron as the material of choice for a skillet or wok. What I wanted to know was why? Why are cast iron skillets better for cooking than the moderately priced Calphalon stainless steel skillets in my 3 year old set?
My initial searches for "best cast iron skillet" and the like directed me towards 2 varieties of skillets (both no longer manufactured): a Griswold stamped with Erie on the bottom and a Wagner. For Christmas 2011, in the luckiest of circumstances, I received one of each for Christmas! In the past month, have seen the flavor enhancing and even cooking abilities of an American household staple.
The important features I read to look for in a cast iron skillet:
- sits flat
- does not have hot spots
- thick enough sides and bottom (to assist with the above)
The great features I've noticed when cooking with the cast iron skillets:
- eggs come out tasting better and rarely make a sticky mess in the pan, scrambled, fried or otherwise
- steak, chicken and fish can form a tasty crust without going to a full on sear
- the heat doesn't drop way off as soon as you pick the skillet up to turn or toss
A few things to watch out for when using a cast iron skillet:
- it's OK to rinse and clean out the cast iron skillet with warm water, just don't leave it in the drying rack to dry (towel dry or dry on the burner)
- cast iron skillets are heavy, so excessive lifting and shaking may wear on your joints
- don't pour cold water on a hot skillet (it may crack)
- washing under hot water will heat the skillet enough to burn any hand holding it