Friday, October 18, 2013

It's All In the Seasoning

I've always wanted a cast iron skillet. A few months ago, I used the balance on a Macy's gift card to buy a 10-inch skillet and was thrilled when it arrived (and lucky enough to have gotten free delivery--this thing is heavy!). But how do I use it? And how to do you develop the seasoning, which is the pride and joy of cast iron?

I've only used my skillet once so far but I somehow managed to commit all three deadly sins for cast iron care as detailed in this Huffington Post article.  It's going to take me a while to get used to not washing this pan with soap. I may have used a metal spatula when flipping the sauteing potatoes, and I definitely let it air-dry.  I guess I don't have an innate instinct when it comes to cookery.

This weekend, I'm going to take the article's advice and start the seasoning process on my skillet, which apparently only consists of rubbing some olive oil into the pan and then baking it in the oven for an hour.  Sounds easy enough, right?

I must say, these caramelized onions sure tasted good though.  I think it was the perfect thing to break in the new pan and welcome it to our humble little kitchen. xo

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