These Cast Iron Skillet Recipes Will Give You New Respect for Your Pan (2024)

FAQs

Why do some recipes call for a cast iron skillet? ›

That's because we believe in the advantages of using cast iron as cookware. Cast iron can impart a great sear and crust on meats; it can withstand high temperatures on the stovetop as well as in the oven. And as I've shown, it can be used to create a variety of meals.

Cast iron is slower to heat, but holds heat better than many other surfaces. When a recipe calls for cast iron, but you use another material, you may have to bake it longer or raise the temperature by about 25 degrees to get the same outcome.

We recommend starting with vegetables as they are more forgiving than most proteins - they taste delicious and won't stick to your pan! Keep in mind that using a little bit of oil is necessary to help to keep food from sticking.

Cast iron works best for browning, sautéing, baking, and frying but should be avoiding when boiling and simmering. Meats, vegetables, and baked goods work really well in cast iron but acidic foods like tomatoes should be limited.

Yes, you can season the pans for frying, sautéing, or baking in cast iron cookware like pans, pots, or skillets with butter, but it's not the right choice to season it for the first time. Butter immediately starts to smoke when added to a heated pan because cast iron can withstand a lot of heat.

Everyday is a good day to learn something new. Yes, professional kitchens often use cast iron cookware.

Never cook acidic foods in a cast iron skillet.

You can sauté cherry tomatoes in cast iron, but don't try making a long-simmering tomato sauce. If you recently purchased your skillet and it still needs to be "broken in," acidic ingredients can erode the seasoning and even make foods taste metallic.

Acidic foods like tomatoes can damage the seasoning, or the nonstick coating, of your skillet. What's worse, the end result will taste metallic, especially if it's something—like a slow-simmered pasta sauce—that requires a long cooking time. Skip the cast iron for your bolognese and use stainless steel instead.

"In general, a well-seasoned cast-iron pan will stand up to almost anything you throw at it, including acidic foods like tomatoes," says Will Copenhaver, vice president of sales and marketing for Smithey.

Can I use olive oil to season cast iron? ›

Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.

To ensure even heating, gradually pre-heat the cast iron skillet on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use a hot handle mitt!

When it comes to new and used skillets — a little soap and water is a good thing. This first wash removes factory residue or rust bits. Make sure you rinse and dry the pan well after this first washing. You'll likely only need to wash your skillet with soap once or twice a year if you take good care of it.

Never cook acidic foods in a cast iron skillet.

Acidic ingredients like tomatoes, lemons, and wine can be cooked in a well-seasoned cast iron pan for short amounts of time. You can sauté cherry tomatoes in cast iron, but don't try making a long-simmering tomato sauce.

Several of our consulted chefs agreed that cast iron can leave an unpleasant flavor layer in tomato-based dishes. The "naked" cast-iron cooking surface of an unenameled skillet can cause "acidic foods to become discolored and acquire a metallic taste," says Weinstein.

Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.

A cast iron skillet isn't the right tool for the job if boiling is required. Doing so can cause the all-important seasoning on the surface of the pan to flake off.