Did a bit of research recently on how to cook steaks like the restaurants. One of the steps really requires a good cast iron skillet. I was always leary of these very heavy cooking pans because of difficult clean-up and food sticking so badly to them. For searing steaks you need high temperatures and cast iron really has no equal in this regard. In my research I discovered that a well seasoned cast iron pan can be very non-stick even for eggs and pancakes. I bought a couple pans yesterday and put them through a 2 hour seasoning ritual in the oven and then cooked some steaks we had marinating for a couple days. Wow, they were very very good. I had to use lower heat for the marinated steaks as apparently restaurants only use light dry seasoning and a little oil when they cook theirs and finish it off in the broiler. The black char in the pans was indeed very hard to clean out though. I will try salt next time as I hear it works good in helping the clean-up. This morning I cooked some eggs to see if I could do it with no sticking as I saw a YouTube video where someone had done it. I put some ghee (indian clarified butter) in the pan and let it heat up. I put a single egg into the pan and let it cook a bit. After about a minute I started to work the spatula under the egg and indeed it was not sticking at all. In fact it was doing better or just as good as my non-stick pans do. I was excited so I did another egg and then eventually a whole scrambled egg breakfast. The pan stayed so clean I didn’t even need to wash it out at the sink. I am now in love with cast iron cooking.
Siechen.com
Leaner. Faster. Stronger. Bigger.
Hi Todd…….I can’t remember how I seasoned my cast iron pots…it has been a long time ago. I have one dutch over that I brought over to Maui with me, and I have never washed it…..just water and a net sponge. Sometimes I put a bit more oil in it before I store it. I remember rubbing something on it and putting it in the over for a couple hours originally. Love how the meat is flavored in them, though, and especially pot roasts which the meat falls off the bone…yum.
I love cast iron also… I use it for all kinds of stuff but sometimes get lazy when I do something stupid like leave it out in the rain on the BBQ… Re-seasoning takes time and I don’t always have a lot of time. The secret to keeping the seasoning is to NOT use soap. If scraping (or abrasive pad) is necessary, then I will do a light seasoning afterward. Right now my two best pans are outside all rusty. I gotta get them back in the lineup…. 🙂
Thats awesome mom. What was your method of seasoning the pans? The research is showing me there are many schools of thought on the best way to do this.
Aloha Todd……..I used to LOVE to cook in cast iron pots and pans. Learned how to season them and then they would be easy to care for after use. One of my favorite recipes to do in cast iron big pot is a 7-bone roast which uses instant coffee crystals, garlic and onion soup mix and red wine vinegar. You add goodies and let it simmer all day. What an aroma!! Let me know if you’d like the full recipe. Makes outrageous gravy, too.
Love always,
Mom
Lee!! Thanks for the comment. I never know just exactly who is actually reading this blog. I often feel like I’m typing it only for myself so it’s great to get comments from readers. All my best to you, Karen and the rest of your family. Love you guys.
I have a few different size skillets and a Dutch oven (all heavy cast iron) that my grandmother used over the years. I know they are way older than my current 53 years and will clearly out live me.
She cooked the best steaks I have ever had in these skillets when I was a kid. You are right once properly seasoned for most meals you simply have to wipe them down with a paper towel and or rinse them out and they are ready to go.
I don’t comment often… but I love reading your blog my friend ;o)