If you've read the previous two blog posts in this series (here and here), your pan is well-seasoned, and you know how to care for it. Before you start using it, the first thing you need to do is a bit weird, and it sounds like something out of a fantasy novel, but you need to get to know your pan.
We've been meaning to post an update to the cast iron series for some time, as we ended up modifying our care and maintenance just a bit, and the result is pretty much the perfectly seasoned cast iron skillet. One way to test this is to fry an egg in the skillet and see if it can easily slide around on the skillet surface, as in the video above.
As suggested in our last post, the best time to shop for holiday items is in the weeks just after the previous year's holidays. We've been taking advantage of some great sales this week from the comfort of our own home, in our jammies, because you know, 2020. I've singlehandedly scoured the Etsy holiday shop for great deals that fit the criteria retro, handmade, eco-friendly, so you don't have to. Here's what's in my shopping cart right now. Maybe you'll even get them before I do!
Generally, there are a few rules for cast iron skillet care and a few myths that can be dispelled. First of all, there is cleaning the pan. A well-seasoned pan, that is being used properly, should not be difficult to clean up. Hot water and a metal spatula are usually all you need. If you are cooking something that has a lot of sugar or starch (say potatoes), then you may need to break out the non-soap steel wool.
In order to use cast irons, there are a few things you need to do: You need to season your pan (which I will cover). You need to learn how to care for your pan (covered in an upcoming post). You need to learn how to cook with your pan (covered in an upcoming post).