If you don’t have a cast iron skillet, think about buying a case iron skillet. It’s a great investment. You can also splurge for enameled exteriors in nice colors or shapes to fit your needs.
Most new American cast iron comes factory treated (pre-seasoned). You will need to follow package directions before using. Clean with hot water and season by rubbing vegetable oil.
If you don’t frequently use your cast iron, it’s best to season cast iron with vegetable oil between uses.
Always preheat; cooking with low heat, cast iron holds constant temperature. Pick utensil that will not scratch the surface.
Try to clean your cast iron as soon as you can, wipe out cast iron while still hot and coat with vegetable oil using a wade of paper towels. Some case iron purists will say never use soap. Some manufacturers say, “if no soap is too scary, use only mild soap”.
Always dry your cast iron completely after cleaning, as iron rust.
DO NOT place cast iron in the dishwasher.
Don’t forget cast iron handles get hot, use mitts.
Rust?! No worries, remove rust with additional applications of oil.
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