Cast Iron Skillet Works like Non-Stick!

by Suzanne
(Coxasckie, NY)

When I first was married and wanted to be old fashioned like my mother-in-law, I tried using cast iron frying pans for almost every meal. For years I would scrub them clean because everything would stick. But after one moment reading a cheap little book of tips at the check out in our grocery, I had the answer and have been a happy camper ever since! It said: "Before using your cast iron, heat it up and THEN add the oil". Now I can scramble eggs and it comes out nice and clean without having to scrub. I put the little book of tips back in it's place and went home with my nugget for the day. And it is still shining in my pocket after these twenty or so years. One more thing: the edges do seem to be where food will leave deposits, that is where I have to scrub a little. But I have also discovered something like brillo, but thicker wired. It is a stainless steel scrubber, and for my old pans that I haven't used in a while, I just attack the cast iron with hot water and dish soap, then heat it up and oil it. Brand new! Remember : Heat first, Oil next. Just not too hot, or it will smoke and that is not healthy I have heard (oil heated to smoking point; any comments or advice on that Grandma?)

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Apr 13, 2016
Rating
starstarstarstarstar 		best pan
by: gail

I use almost nothing but cast iron. I take my pans and cure them in a fire in my back yard. I take the pan coat it with a small amt of lard..then wipe it a little and put it in the fire. this is for about an hour...my pans never stick
Oct 11, 2012
Rating
starstarstarstarstar 		The Swiss Army Knife of Pots and Pans
by: G. Williams

There aren't many things in life that don't need to be improved upon, a cast iron skillet and a cast iron wok are two of those things. Once you get them seasoned they just cannot be beat. The only recipe one has to beware of is anything "acidic", for I that use an aluminum or stainless steel. Yes I know some folks cook their spaghetti in their cast iron also and I say: more power to ya! But the patina in my cast iron cookware is so prestine I can for go the chili, spaghetti etc.etc.etc. That's less than 2% of the meals that I cook. Remember: "HOT WOK/(SKILLET), COLD OIL = NON STICK !!! Give the oil bout 10sec. to heat then start to cook. Most of the time when your finished cooking all you have to do is run a little water in your vessel wipe it out, put it back on the stove to dry out, at times you might want to put a very light coat of oil on the cooking surface with a paper towel before you put it up for the night. For sticky spots you can scrub it with a nylon sponge. Your Cast Iron Wok/Skillet will be your kitchen friend for life UNLESS someone steals or borrows it and forgets to bring it back, just follow Grannys example: her cast iron cookware NEVER left out of her kitchen while she was alive !!!
Apr 24, 2011
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starstarstarstarstar 		thanks very much
by: Suzanne

Dear Grandma Patty:
Thanks for publishing my tip, it is good to know you are really there!

Have a blessed Easter!

~Suzanne

ps thanks for helping me with seasoning, too. I still have to get that done right!
Apr 23, 2011
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starstarstarstarstar 		Seasoning Cast Iron
by: Grandma

I would guess, Suzanne, that you used too much oil when you seasoned your cast iron. When they come out of the oven they should look like your wood tables do after you polish them. I just use a light coating of oil, and I only use Canola Oil, before putting into the oven. Canola Oil is light and won't get gummy. Once your cast iron is seasoned and kept that way, it's rare to have to scour again. And if you do, it's best to season it again. Another tip is to make sure you always dry your cast iron. I just place it on my burner for a few minutes after washing. Just enough to let the water evaporate. This also helps keep the seasoned pan like new.

Hope this helps,

Grandma
Apr 22, 2011
Rating
starstarstarstarstar 		How to "season" Cast Iron.
by: Suzanne

I have always just seasoned my frying pans as I use them, by heating them before adding the oil. Then clean up is just a scrub in the sink with detergent and stainless steel wool, or just a sponge, when nothing sticks. Anything more than that, I have not learned to do. At first I would put them in the oven with oil and expect that to work as "seasoning", but it was not a good idea... they got all gummy and had to be cleaned off.
Anyone with a tip on seasoning other than heating before adding oil? I am sure Grandma knows, but I need to be told again!
Apr 21, 2011
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starstarstarstarstar 		Cast Iron Tips
by: Grandma

Hello Suzanne,

What a great kitchen tip! I have used cast iron for most of my cooking for more years than I can count. The only other cookware I use is stainless steal. I've always had a real problem with the non-stick cookware. I've told everybody for many years to never use it, it was just a gut feeling I had, I never trusted it. My friends thought I was crazy using all that heavy cast iron. Now the truth has come out about the non-stick and all the fumes it gives off and all the scratches are actually plastic going into your food.

Even though I've always known your tip I'm sure many people never realized they should heat the cast iron first before adding the oil. Another tip that some people don't realize is to make sure you always season the cast iron before you start using it. Once you season it it's rare that you have to scour it after cooking. But when you do, you should season it again. I'm sure by now your cast iron is well seasoned Suzanne but it never hurts to re-season it every once in awhile when you notice you have to scour.

I also want to mention that I'm sorry that it took a few days to publish your tip, I was away on a family matter and just getting caught up.

Thanks again for you tip, I hope this will get more people to start using their cast iron again. It's such a natural way to get iron into your body without taking vitamins or shots.

Grandma

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