oldcoot
Senior Cook
On the thread relating to the appropriate use of stainless steel, cast iron seemed to be given a bum rap by some. The indication being that foods – particularly eggs – often stick, that it rusts, and that it is somehow difficult to maintain.
As one who retains, and uses regularly, the several cast iron skillets he used throughout his bachelor days almost 6 decades ago, I feel somewhat qualified to speak – or rather write - on the subject.
Firstly, cast iron (or any other cooking utensil) should not be blamed for the errors of the cook. Used correctly, foods don’t stick to cast iron any more than they do to non-stick products. (And with recent claims that a chemical in the Teflon non-stick coating may be a carcinogen, that is worthy of consideration!) Excessive heat is the usual problem when foods stick. Especially eggs. As Emeril regularly points out, that knob is for regulating the cooking temperature: use it!
Then it is essential to have either water or a fat of some kind between food and metal. Any metal! If that film is not there, the food will stick.
Now, in the case of the subject metal, cast iron, a very simple, but very necessary , procedure must be followed:
To begin with, the pan must be immaculately clean. If a new cast iron skillet, wash it thoroughly and rinse it even more thoroughly, then wipe it dry immediately to prevent rapid oxidation: rust. If an old, crusted skillet, renew it in one of two ways. One easy, the other dangerous! The easy way: using a self cleaning oven, tilt the skillet against a wall of the oven and follow oven cleaning procedure. When cooled, remove it from the oven and wash it as above. If you don’t have a self cleaning oven, this dangerous method can be used – but great care is needed! Using a large plastic container (empty, clean 5 gal. paint bucket?), place the dirty old skillet in the bucket, handle up. Fill the container with cold water to cover the skillet. Now you must be very careful: buy a can of ordinary lye (sodium hydroxide). This stuff is extremely caustic, wear rubber or plastic gloves when working with it, and don’t allow it to get on skin or in your eyes. (If that should happen, flush repeatedly with clean, cold water!!!) Pour very slowly about ½ the contents of the can into the container of water and skillet. Stir gently with a wooden stick to dissolve the crystals of lye. Then lightly cover the container with wood or cardboard. All this should be done outdoors, in a place where neither children or pets can touch it. Leave it for a day or two. Then, using impermeable gloves as before, gently lift the clean skillet from the container. Rinse it thoroughly will cold water, and dry in immediately. Carefully pour the lye water into a sink drain (it will clean your drain pipes just like “Drano”) Never, never let the lye water touch aluminum – it will dissolve it quickly!
Now put your clean, dry , metallic gray colored skillet on a stove burner, and turn the knob to “high”. When the skillet is very hot, turn off the flame and add a little cooking oil. The amount depends on the size of the skillet. Using a folded or crumpled paper towel and a fork, spread the oil carefully over the entire inside of the skillet. Now invert the skillet on a cooling rack, and do the same to the outside. The result will be a shiny, black iron skillet. Let it cool completely, then wipe it dry with clean paper towels. Your skillet is now properly seasoned and ready to perform perfectly.
(Note: While any cooking oil will work – as will lard, Crisco, or bacon drippings – keep in mind the some people are allergic to peanuts, and that olive oil has a very low burn temperature).
When sing your skillet, simply heat it over medium heat, then add a little oil or fat and spread it over the bottom and up the sides a little. The add your food – eggs or whatever. After eggs have set, move them gently with a spatula and continue cooking. If you don’t overheat them, they’ll slide right out of the skillet, perfectly done.
To clean, simply rinse under hot water – NEVER USE ANY SOAP! – and dry with a paper towel.
As Jacques Pepin would say, “Happy cooking!”
As one who retains, and uses regularly, the several cast iron skillets he used throughout his bachelor days almost 6 decades ago, I feel somewhat qualified to speak – or rather write - on the subject.
Firstly, cast iron (or any other cooking utensil) should not be blamed for the errors of the cook. Used correctly, foods don’t stick to cast iron any more than they do to non-stick products. (And with recent claims that a chemical in the Teflon non-stick coating may be a carcinogen, that is worthy of consideration!) Excessive heat is the usual problem when foods stick. Especially eggs. As Emeril regularly points out, that knob is for regulating the cooking temperature: use it!
Then it is essential to have either water or a fat of some kind between food and metal. Any metal! If that film is not there, the food will stick.
Now, in the case of the subject metal, cast iron, a very simple, but very necessary , procedure must be followed:
To begin with, the pan must be immaculately clean. If a new cast iron skillet, wash it thoroughly and rinse it even more thoroughly, then wipe it dry immediately to prevent rapid oxidation: rust. If an old, crusted skillet, renew it in one of two ways. One easy, the other dangerous! The easy way: using a self cleaning oven, tilt the skillet against a wall of the oven and follow oven cleaning procedure. When cooled, remove it from the oven and wash it as above. If you don’t have a self cleaning oven, this dangerous method can be used – but great care is needed! Using a large plastic container (empty, clean 5 gal. paint bucket?), place the dirty old skillet in the bucket, handle up. Fill the container with cold water to cover the skillet. Now you must be very careful: buy a can of ordinary lye (sodium hydroxide). This stuff is extremely caustic, wear rubber or plastic gloves when working with it, and don’t allow it to get on skin or in your eyes. (If that should happen, flush repeatedly with clean, cold water!!!) Pour very slowly about ½ the contents of the can into the container of water and skillet. Stir gently with a wooden stick to dissolve the crystals of lye. Then lightly cover the container with wood or cardboard. All this should be done outdoors, in a place where neither children or pets can touch it. Leave it for a day or two. Then, using impermeable gloves as before, gently lift the clean skillet from the container. Rinse it thoroughly will cold water, and dry in immediately. Carefully pour the lye water into a sink drain (it will clean your drain pipes just like “Drano”) Never, never let the lye water touch aluminum – it will dissolve it quickly!
Now put your clean, dry , metallic gray colored skillet on a stove burner, and turn the knob to “high”. When the skillet is very hot, turn off the flame and add a little cooking oil. The amount depends on the size of the skillet. Using a folded or crumpled paper towel and a fork, spread the oil carefully over the entire inside of the skillet. Now invert the skillet on a cooling rack, and do the same to the outside. The result will be a shiny, black iron skillet. Let it cool completely, then wipe it dry with clean paper towels. Your skillet is now properly seasoned and ready to perform perfectly.
(Note: While any cooking oil will work – as will lard, Crisco, or bacon drippings – keep in mind the some people are allergic to peanuts, and that olive oil has a very low burn temperature).
When sing your skillet, simply heat it over medium heat, then add a little oil or fat and spread it over the bottom and up the sides a little. The add your food – eggs or whatever. After eggs have set, move them gently with a spatula and continue cooking. If you don’t overheat them, they’ll slide right out of the skillet, perfectly done.
To clean, simply rinse under hot water – NEVER USE ANY SOAP! – and dry with a paper towel.
As Jacques Pepin would say, “Happy cooking!”
and hers are like teflon.
. I dont always use soap -- just when I have to for sanitary reasons. 
