The Magical Cast Iron Skillet

I love to cook. To be frank, I love everything about cooking from coming up with meal ideas, gathering ingredients, prepping the food and actually making the meal itself. However like most people, I dislike the clean up aspect of my culinary adventures. Who wants to slave over a sink and soapy hot water after eating a delicious meal right? Exactly. I do my best to mitigate clean up while I cook and use as few kitchen tools as possible! I don ‘t want to waste time cleaning when I don’t have to, so when I have the opportunity to make a meal in my cast iron, it’s go time.

First let me tell you the tale of how I acquired the lovely set of Lodge cast iron that I adore. Once upon a time, I dated a guy who loved my cooking and wanted to gift me something for my birthday that I could utilize in the kitchen all the time. Truth be told, most of my cookware and tools came from former boyfriends that adored my cooking and wanted to benefit all the fruits of my labor. The boys were not worth keeping around long term, but these gifts for the kitchen were! Okay, maybe that was a little harsh, but it is also the honest truth! Unfortunately, the break- up (which was three days before my birthday BTW. He later came back and wanted to give it to me anyways… but THAT is another story) dissuaded me from using my cast iron for almost six months because I didn’t need a reminder of my ex every time I wanted to whip up something amazing to eat. Finally, one of my very best friends (also a foodie and very creative cook) persuaded me to let him season the ex-boyfriend cast iron so that I could actually use it. I will always be grateful to Stuart for the not so gentle nudge to get the set seasoned and ready to cook. After the first use I was hooked!

Now you may ask why I prefer this method of cooking? For starters, cast iron never gets washed with soap. Yes you read that correctly. Die hard cast iron cooks won’t even use water to rinse out the tidbits left over, they simply wipe it out and put it away until the next use. I actually used this method until one day I made Lamb burgers and didn’t realize that lamb fat can become rancid rather fast. From then on I rinsed the pan with water and gently scrubbed it with a wire sponge and wiped it dry. To maintain the non stick properties, I also pour a little olive oil and wipe it down once more before storing it away. Easy clean up. No fuss. Did I mention the flavors that come out of that pan? Delicious every time.

Cast iron also heats evenly and cooks proteins consistently throughout. For Steak or even dark meat chicken I heat the pan to about 450 (thanks to Stuart for the digital thermometer!) and sear the meat on both sides for 4-5 minutes depending on thickness. Then I throw that bad boy in the oven to continue to cook. Searing the meat locks in all the juiciness and baking ensures it is cooked to temperature. My proteins come out perfectly juciy every time.

Cast iron is not just for meat. Oh no. Veggies can be perfectly made as well. I like to toss veggies in the pan directly after cooking my protein; the fat drippings not only provide a non-stick surface, but also incredible amount of flavor. Asparagus or Brussel sprouts char nicely as well. Want to make street corn? It comes out like a charm. Want to cook your sweet potatoes in the oven with the chicken legs you just seared to perfection? No problem. Simply toss in pan, season, cover with lid, stick it in the oven and voila. You have jucy protein and perfectly cooked sweet potatoes. I don’t know about you, but I dread an over cooked soggy sweet potato. That poor tubular gets over cooked more frequently then not and it deserves so much more!

Did I mention you can bake it as well? Next time you want to make cornbread (definitely NOT Paleo, but oh so comfort food worthy) do so in your cast iron and experience the magic for yourself! Grilling out but want saute’ veggies too? No problem. Put that pan on the fire and saute’ away. Just be careful of the heat! Cast iron will hot and burn those fingers without warning. Ask me how I know; I have a scar to prove that one.

I could wax poetic all day about cast iron. One pan, all components to my meal cooked to perfection. I’ve made everything from pheasant, venison, lamb, bison, elk, chicken, sausages to broccoli, asparagus, sweet potatoes, hash browns and eggs. The possibilities are endless. I have found however that some seafood such as shrimp and white fish are not adept at handling the higher heat of the pan. A word of caution and be wise to get a digital thermometer in order to monitor the heat of the pan. No one wants to turn their food into a smokey inferno. I have on more than one occasion had to open all the windows to air out the smoke. Despite these few nuances, the clean up is easy and the flavor is always out of this world. Now that I’ve explained my love affair with this pan, I think I’m going to go cook something for lunch in it right now!