Care of a Cast Iron Skillet

I cook most meals in my cast iron so I figured I would share a little on how I maintain it because it's a common question asked by those new to cast iron cooking.  There are many different ways people maintain and clean cast iron, this is just one way and what works for  me.

After cooking when the pan has cooled slightly, usually right after eating supper, scrape out any loose bits of food or grease that will come out using a plastic utensil (Those little plastic scrapers that come with Pampered Chef stones work well).

Turn on the tap water to get as hot as it can and then set the pan under it. While the water runs hot scrub with a nylon brush or scrubby, No soap. If your pan is well seasoned it will clean up quickly and easily.

If it's not coming clean with scrubbing, fill the skillet 3/4 full of water and set on the stove over medium heat. Let the water get to boiling, cool slightly, then scrub it under the sink again.

Avoid extreme temperature changes on cast iron, it can crack.

Set the pan on a stove burner over medium heat until all the water evaporates away and pan is hot and completely dry.

Turn off the heat to the pan.  Fold up a paper towel or small rag and scoop up a small bit of shortening on it. Rub a thin layer of shortening all over the hot skillet. Use caution and move quickly around the pan to avoid burning yourself.

Let it cool on the burner and a shiny skillet is ready for its next use.

Tips

Storage:  For cast iron stacked with other pans or lids, use a brown paper bag between the pieces to protect the surfaces and allow the pans to "breath".

Seasoning:  If you have a gas range with the broiler on the bottom, an easy way to put new seasoning (or re-season) on cast iron is to rub a thin layer of shortening over it, place it in your broiler compartment upside down with a piece of foil under it. When you use your oven the broiler compartment heats up the cast iron will get seasoned as you do your regular baking.  For new pans repeat the oiling and heating process a few times until the pan is well seasoned.

Cast Iron Accessories
Cast iron handle holder - a must have in my kitchen
Cast Iron lid stand - handy for a hot lid that you don't want to set on the counter
Bamboo Spatula - they say these are for stir fry but I use them any time I brown meat or stir anything around in my cast iron

Unstuffed Green Peppers

simple and easy in one pan

1 Cup Green Peppers, diced (fresh or frozen)

1 lb. Ground beef

1/3 C Onion, diced

1 C Crushed tomato, undrained (or whatever kind you have around)

1/3 Cup White Rice, uncooked

1 Tbsp Worcestershire sauce

1/2 tsp Basil

1/2 Cup Water

1 Cup Shredded cheddar

Pepper and salt to taste

Brown meat and onion, drain.

Stir in tomatoes, rice, Worcestershire, basil, water, salt and pepper.

Bring to a boil, reduce heat to low, cover and simmer for 18-20 until rice is tender.

Stir in 1/2 cup cheese and peppers, top with remaining cheese.

Bake in 350 degree oven, uncovered, for 15 minutes.

(If not using a cast iron skillet prepare the rice mixture in a sauce pan and then pour into a casserole dish before putting in the oven.)

Easy Skillet Rolls

Have fresh bread with supper using this recipe for quick and easy rolls baked in a cast iron skillet.

1/2 Cup Warm water (100-110 degrees)
1 Pkg yeast
2 tsp Sugar

3 Cups Bread Flour
1 tsp Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
1 Cup Buttermilk
3 Tbsp Vegetable Oil
In a small bowl, sprinkle yeast and sugar over warm water, stir, set aside to let proof.
In a large bowl, add the dry ingredients and stir to combine.
Then add the milk, oil, and yeast mixture, stir to form a stiff dough, add a little more flour if needed.
Dump dough out onto a lightly floured surface, knead for approx. 5 minutes.
Roll out dough to fit the bottom of a 10 inch Cast Iron Skillet.
.
Place dough in a well greased skillet.
Use a metal spatula, pressing straight up and down into the dough where you want the rolls to pull apart.
Cover and let rise for 1 hour.
Bake, uncovered, for 12 minutes at 425 degrees.