Tool: Cast Iron Skillet
A frying pan made of cast iron. Cast iron is used for cookware because it is non-toxic and has excellent heat retention and diffusion properties. It can be either bare, which requires "seasoning," or enameled. Because of the thickness, cast iron is very resistant to warping or damage from burning. It can be used stove top, in the oven, on the grill, or even directly over a campfire.
One disadvantage of cast iron is that it is much thicker and heavier than other materials, including stainless steel, aluminum, and copper. Another is cast iron can also crack or break if dropped on a hard surface because it is brittle.
Cast iron can be hand washed with soap and water to remove absorbed flavors. Then it must be dried completely to prevent rusting. Alternatively, you can rinse well with water, add a couple tablespoons of coarse salt and use a paper towel to scrub it. Boiling will also remove all but the most burned on material and it won't remove the seasoning. Rinse well under water and hand dry. Always give it a light coating of cooking oil before storing.
Related Tools & Techniques
- Tool: Enameled Cast Iron Skillet
- Tool: Enameled Cast Iron Soup Pot
- Tool: Cast Iron Cocotte
- Tool: Enameled Cast Iron Braiser
- Tool: Cast Iron Saucepan
- Tool: Enameled Cast Iron Doufeu
- Tool: Enameled Cast Iron Oval French Oven
- Tool: Cast Iron Risotto Pot
- Tool: Cast Iron Roasting Dish
- Tool: Enameled Cast Iron French Oven