Why I bought a cast iron pan:
- Even cooking and heat retention: Meats are perfectly seared while still juicy on the inside, pizza crusts are crisp (and not soggy), dutch pancakes puff up beautifully.
- Use it anywhere: stove, oven, grill or campfire (I love cooking on the stove then finishing off in the oven)
- Versatility: cook meats, pizza, pancakes, cornbread
- Non-stick: unlike other types of non-stick pans, the coating does not rub off
- Value: a $20 cast iron pan will last you many decades if you take care of it properly
How do you clean a cast iron pan after it cools down or the next day? Here's how I do it.
Step 1: Drizzle vegetable oil in the cast iron pan and turn the stove on high to heat up the pan.
The mess I made the previous night. |
Step 2: When the pan is hot, remove the pan from heat. Use an oven mitt and cover the handle with a towel to prevent burning yourself.
Oops, meant to remove it before it became smoking hot. |
Step 3: Using your nylon or bamboo brush, scrape off any burnt bits. If needed, rinse with hot water.
Remove from heat and scrub. I used my bamboo wok scrub. |
Step 4: Re-season cast iron pan with oil (inside and outside) while the pan is still hot.
Shiny and ready to be |
Look for my cast iron recipes:
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