Contrary to popular belief, taking care of a cast-iron skillet is not as daunting as you would think for something so heavy. When you get a new cast-iron skillet, you first need to season it, even if it comes per-seasoned Seasoning is the process where a layer of animal fat or vegetable oil (such as lard, shortening, or flaxseed oil) is applied and cooked onto the cookware. To do so, you need to scrub your cookware well in hot soapy water, and then it dry it thoroughly; for obvious reasons (rust), don't let cast-iron cookware soak in water. Spread a thin layer of melted shortening, lard, or vegetable oil over the skillet, then place it upside down on the middle rack of your oven at 260°C (you can place some aluminum foil underneath it to catch any drips). A properly seasoned cast iron gives the pan more of a non-stick surface for cooking, protects the cookware from rusting, and prevents the food from interacting with the iron of the pan. Avoid washing cast-iron cookware with detergent or metal scouring pads, as they can scratch, damage, and remove the layers of seasoning and expose the metal. The best way to deal with any stuck-on bits of food is to clean the pan by rubbing it down with kosher salt and a kitchen or paper towel while it's still warm and then wiping it down with whatever fat or oil you seasoned it with. With as many uses as it has, cooking delicate pieces of fish is not suggested for a heavy-duty cast iron. Try not to cook a lot of tomato sauce in your skillet, as the acidity can be too harsh for a cast iron pan; avoid deglazing a cast iron pan with vinegar or wine as well. Keep in mind as well that the cast iron takes on the flavours of whatever it's cooking.
For a food as all-purpose as the vessel it can be made in, a popular choice to make in a cast-iron skillet is cornbread. This recipe works great on its own, alongside some chili, or made into stuffing, croutons, or breadcrumbs.
Ingredients:
450 g coarse-grind cornmeal
30 g bacon fat, lard, or unsalted butter
9 g baking soda
6 g kosher salt
1 large egg
400 mL buttermilk
45 mL tablespoons honey
15 mL tablespoon hot sauce
1 stick unsalted butter, cut into pieces, room temperature
Generous pinch of kosher salt
- Preheat oven to 375°F. Put a dry cast-iron skillet on a burner at low heat so it can heat up while the batter is being made. Whisk the cornmeal, baking soda, and salt in a medium bowl. Make a well in the centre of the combined ingredients and add the egg and the buttermilk, then whisk vigorously, starting in the centre and working your way out, until the dry ingredients are incorporated and the batter is smooth.
- Increase the heat on the burner to medium-high and add the bacon fat/lard/butter to the skillet. Swirl everything around to ensure the bottom and sides of skillet are coated. Give the batter a good whisking once more, then pour it into the skillet and smooth out the top (batter will sputter around edges). Bake the cornbread in the oven until the edges are golden brown and the top is golden, cracked in places, and firm to the touch, about 25–30 minutes.
- While it bakes, vigorously whisk a stick of butter, the honey, the hot sauce, and a good pinch of salt in a medium bowl until everything is smooth.
- When the cornbread is done, allow it to cool in the skillet for at least 5 minutes before cutting into wedges. Serve with the hot honey butter you made in the bowl.
