What can I cook in cast iron pan?

What is a cast iron pan best used for?

Cast-iron skillets can be used for sautéing, pan-frying, searing, baking, braising, broiling, roasting, and even more cooking techniques. Pro tip: The more seasoned your cast-iron skillet is, the better flavor it’s going to give to whatever you are cooking–from cornbread to chicken.

What is a cast iron skillet used for in cooking?

Cast iron skillets are excellent for searing and sautéing foods because they can be brought to high heat and are nonstick, so long as you season the skillet appropriately before use. The Rising Spoon offers a great recipe for searing (and then baking) a steak using a cast iron skillet.

What is the first thing I should cook in my cast iron skillet?

Stir fry some veggies, sauté some mushrooms or fry up some potatoes. These kinds of foods stick less, and depending on what type of oil you’re using, you can get the skillet hot enough to start building some seasoning right away.

What is the best oil to season cast iron?

What oils can I use to season cast iron? All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

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How often do you season cast iron pans?

In my experience, it’s reasonable to reseason a cast iron skillet once to 2-3 times per year. If you cook fattier foods in your skillet and avoid cleaning it with soapy water, the seasoning could last for years.

How long does it take to season a cast iron skillet?

How To Season Your Cast-Iron Skillet:

  1. Scrub skillet well in hot soapy water.
  2. Dry thoroughly.
  3. Spread a thin layer of melted shortening or vegetable oil over the skillet.
  4. Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.)
  5. Bake 1 hour; let cool in the oven.

Can you roast in cast iron?

Meats that need a hard sear but shouldn’t be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron. … As an added bonus, the cast iron is oven-safe, so you can take it from the stovetop directly into the oven.

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