Two of my most favorite cooking tools, if you will, are my iron skillet and iron Dutch oven. I use the skillet to make fried chicken, fried pork chops, and sausage gravy; I use the Dutch oven to make all kinds o' stew (beef, crawfish, etc.) and gumbo.
A lot of folks are reluctant to try cast iron cookware because they're intimidated by the prospect of having to properly season it. Tain't hard to do, as the folks at Slashfood remind us:
"If you haven't discovered the joys of cast iron, now's the time to start. It's cheap, distributes heat evenly and, if properly seasoned, is nonstick. Seasoning the pan involves filling in the invisible cracks and pores in the pan's surface by sealing on a layer of grease. Here's a quick method for seasoning a new pan:
"Heat the oven to 300 degrees. Rub pan with a thin layer of lard or vegetable shortening. Place pan upside down in oven with rack positioned beneath it to catch extra drippings. Cook for 2 hours.
"Repeating this seasoning method several times helps create a better nonstick surface. Also, try to wash out the pan while it's still warm and dry with a paper towel to preserve the seasoning."
1 comment:
I like that there is cornbread in that picture. Cornbread was meant to be made in a skillet and not in a silly muffin pan.
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