Secrets of Cast-Iron Cooking

What do cornbread, s’mores, lasagna, and oatmeal all have in common? You can (and should!) cook all of them in a cast-iron skillet. This affordable, durable tool is ideal for culinary newbies — and it stands up to the most rigorous cooking standards. It can travel directly between stovetop and oven, and, if properly cared for, keep cooking flawlessly for decades.

Cast-iron cookware first surfaced in China thousands of years ago. Casting techniques spread to Europe in the 16th century and quickly became a staple in households all over the world. In 1707, Abraham Darby patented the sand-casting method, which is similar to how we make cast iron today. Cast iron saw a production boom in the 18th and 19th centuries. It was so important to daily life that Adam Smith declared it “worth more than gold” in his book The Wealth of Nations. Aluminum and stainless steel’s rising popularity meant cast iron declined in the 20th century, but now, due to its timeless durability, it’s making a comeback.

Caring for Your Skillet

Cast iron is so durable it’s even possible to resurface a skillet that’s rusted over — but it’s easy to keep it in good shape.

• Say “nope” to soap. Your pan’s awesome nonstick sheen comes from the skillet’s seasoning — actually thin layers of fat, not spices — so avoid breaking down the valuable surface with soap. Instead, wash immediately after use under hot running water with a stiff brush or plastic scrubber. Rub in a little kosher salt for tough baked-on stains.
• Keep it dry. This isn’t a skillet you let soak in the sink for hours (or, OK, days). After washing, towel dry and place the skillet on a hot burner for a few minutes. Why? Because any trace of humidity can cause a rust spot.
• Re-season frequently. Buffing your cast-iron skillet with a light coating of oil after each use protects the seasoning, but if your skillet is new or newly resurfaced, give it some extra love. After cleaning and drying, spread on a thin layer of melted shortening or vegetable oil. Place the skillet upside down on the middle oven rack for an hour at 375 F (foil-line the lower rack to catch drips). Let it cool in the oven.

Must-Have Skillet Recipes

Cast-Iron Skillet S’mores: Layer graham crackers, chocolate bars, and marshmallows in your skillet and broil until toasty brown.

Grown-Up Skillet Mac and Cheese: While the pasta is boiling, combine butter, milk, salt, and cheese in the hot skillet. Whisk often, especially after adding flour to thicken the sauce. Drain pasta and add to the cheese sauce, then top with more grated cheese or bread crumbs for an added crunch. Broil until top is brown and bubbly.

Cast-Iron Toasty Oatmeal: Toast steel-cut oats over medium heat, stirring constantly for five minutes. Add spices and seeds if you like. Pour in hot water (roughly 3 ½ cups of water per 1 cup of oats) and bake at 375 F for 40 minutes.

Skillet Lasagna: Alternate no-boil noodles, tomato sauce, and mozzarella and ricotta cheese, then cover and simmer on low until the noodles are cooked and the cheese is irresistibly melted.

For more how-tos and kitchen wizardry, check out our Texas Living page!