Cast Iron Frying Pan
If you own a kitchen but don’t own one of these, you’re not right in the head. It’s as simple as that. Now, in case you’ve never heard of a cast iron frying pan and that’s the reason you don’t own one, let me enlighten you.
A well seasoned cast iron pan is completely non stick. Food just slides right out of it, yet for some remarkable reason it browns things beautifully. They heat so evenly you never get hot spots and they retain their heat.
Plus they look really cool.
Just owning a cast iron pan makes it look like you know what you’re doing. I’m far more impressed with someone who has a banged up old cast iron pan than someone who has kitchen filled with Le Creuset. Don’t get me wrong, Le Creuset is FANTASTIC. But it’s pricey. And do you know what Le Creuset’s iconic casseroles and pots are made out of? Cast iron. Yes m’am.
And here’s the greatest part about cast iron pans. If you’re going to buy one, the less you spend the better it will be.
You can buy a new cast iron pan for about $50. You can buy an old cast iron pan at a garage sale for about $2. Buy the old one.
The more used a cast iron pan is, the better its non-stick properties will be. Don’t be disuaded if it has a teensy bit of rust on it. You can easily just scrub it off.
Cast iron pans are the best way in the world to cook a steak. Yes. It is true. But perhaps the best use for a cast iron pan is a little unorthodox. Unusual. Weird. The thing I covet most about my large cast iron pan is its weight.
How often have you been cooking something and you find yourself pressing it down with a spatula to make sure it browns evenly on the bottom? Enter, the cast iron skillet. In the words of a soft spoken socialite I once met, “it’s built like a brick shit house”. Er no, she said it’s “remarkably substantial”. Oh well, same sentiment.
Here’s how it works.
Fry whatever it is you’re gonna fry in the pan. Could be chicken, steaks, quesadillas, hamburgers … you get the picture.
Place your cast iron pan on top of your food.
Sit back … relax … have a peek at the newspaper. Maybe practice moonwalking. A minute or two later, lift the pan off and check your food. It will be perfectly and evenly browned.
Flip your food over and do it again.
Perfectly, crisp, browned chicken. Plus, now you can moonwalk.
How to season your cast iron pan … next week. Now Beat It.