Cooking advice that works. Hey Linda. These answers will help drive you to the best pan to fit your needs. *We hate spam as much as you do, we will never pass on your information to any 3rd parties. Of course, despite knowing how toxic teflon pans are, it took me a while to make the commitment to safer alternatives… mostly because I didn’t know where to start. And that’s why I’m here today: To help you know how to use, clean, and season your cast iron skillet and cookware. If the pan has any burnt-on bits, soak the cooled pan in the sink using warm, soapy water. It can handle temps up to 450 degrees. Cast iron will last a lifetime (or more) if cared for properly. Will you use it for a variety of cooking tasks, or are you just trying to cook eggs? Gifts, Delivery & Returns So even when I purchased a pre-seasoned pan I scrub the item with a stainless steel scouring pads (steel wool), using soap and the hottest tap water I can stand, and then proceed to season it again using my favorite oil of choice: coconut oil. Conventional wisdom says not to wash your cast iron pans with detergent, and while that does hold true, "a little bit of soap on the sponge won't do any major damage," according to Dawn Perry, Bon Appétit senior food editor. (In case you were wondering, a frying pan is also different from a saute pan, which has tall, straight sides and always comes with a lid.). A sauté pan may be preferential over say a large saucepan or stock pot because you not only have the depth but also the space to brown meat. Never store food in your cast iron cookware, especially acidic foods. Once you've got the method down, you'll have to write down a list of everything you want to try! That said, their nonstick surface prevents them from getting a hard sear on foods. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Heat a frying pan over medium heat. ), Dutch Oven (this is what I use to make our roast chicken.). With this versatility, you can cook anything from a fried egg to a full-blown chicken paella. They will burn you! All tip submissions are carefully reviewed before being published. Taste of Home is America's #1 cooking magazine. Don’t be afraid to think outside the box, either. It's helpful to have two dedicated pans, but if you've only got the one, it's worth the effort to thoroughly salt-scrub your pan (don't forget the sides and seams!) Bubbles will rise and pop when it is hot. A nice stainless steel spatula with a FLAT edge is what you want. 1. This come in particularly useful with tasks such as searing a large steak or browning chicken thighs. wikiHow is where trusted research and expert knowledge come together. Or watch the video to learn how to cook the perfect steak in your cast iron: Recipes you want to make. If you do not do this, any surplus oil will have a chance to become rancid. There's no need to spring for a deep fryer if you have a cast iron pan on hand: This sturdy pan is the perfect vehicle for frying. We generally recommend a 10-inch nonstick skillet for egg cookery, although you may prefer a smaller, 8-inch frying pan if you usually cook for one or two. For the most part you can use your cast iron skillet just as you would any other non-stick pan (assuming it’s seasoned well). (Many people with iron deficiencies are told to use cast iron as a way to get more iron in their diet.). 15 min. You can also use it exclusively on the stovetop to cook quicker-cooking meats like chicken cutlets or meatballs. Using a flat edge spatula scrape off any foot bits or oil deposits left from cooking. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Note: If you don’t use your pans daily you might want to consider doing the wash and dry method to ensure there is no excess surface oil. This makes frying pans ideal for quick cooking methods like stir frying as you can easily keep things moving. Frying pans come in a variety of sizes and materials, and it’s hard to know which frying pan is best to suit your needs. % of people told us that this article helped them. Let "bake" for one hour, then cool the pan completely in the oven. Turn the oven off and let the pan cool to room temperature. The terms “skillet” and “frying pan” are often used interchangeably because they’re basically the same thing: a flat-bottomed pan with a long handle and wide, sloped sides that flare out at an angle. Metal utensils can damage ceramic cookware. For example, when cooking soup, you can cook some of the ingredients using dry heat. It works on the stovetop and in the oven, it heats up quickly and retains heat well, but it also comes with a hefty price tag. If you fry batches of breaded halibut, give your pan a half-hearted wipe, and then use it to bake your favorite peach cobbler, don't be surprised if dessert tastes suspiciously fishy. To learn how to stir-fry, scroll down! Next, add the food you want to fry to the pan in a single layer so that nothing is touching. The handles can often be reattached if they’re loose, and nonstick surfaces can sometimes be fixed. total) using tongs to turn them all around. She mostly follows a plant-based diet, though exceptions are made for her mother’s butter tarts and grandma’s famous perogies. http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html, The Ingredients You Should Always Have in Your Kitchen. It’s a chef secret – Thanks, Chef Field. The best way to clean a frying pan is by hand. Include your email address to get a message when this question is answered. A sauté pan may be preferential over say a large saucepan or stock pot because you not only have the depth but also the space to brown meat. Conversely, when simmering a casserole for half an hour with no lid you run the risk of it drying out. Although we love a long, slow-simmered marinara or bolognese, the acidity in tomato sauce can be too harsh for a cast iron pan. Before adding your meat or vegetable into the skillet, try to pat it dry first. I found that purchasing enough of these handle protectors and leaving them on the pan at all times keeps me from accidentally grabbing a painfully hot handle.