Yesterday I showed you how to make pizza in a cast iron skillet - the most delicious pizza by the way - so thought I'd share a couple tips to use and care for this (previously scary to me) pan:
Heat the dry skillet on medium heat for a couple minutes before adding a small amount of canola oil, then heat the oil until it shimmers and sizzles when you put a drop of water in the hot pan. If it sizzles you know it's ready to add ingredients.
Wash the pan with water, you can use a little soap but that might remove the seasoning; so far plain water has done it for me. Use a rubber scrapper or a brush meant for cast iron (not steel wool) if you have any bits stuck to the pan, I let water sit in the skillet for a couple minutes while doing other dishes but don't soak it too long or immersed in a sink of water - you don't want it to rust. You can rub in a little oil after the pan is clean, then buff it off. Dry it thoroughly before storing - moisture is not good for cast iron, the lady at the store told me she puts paper towel under and over her pans to help keep them dry while being stored (once again, they tend to rust if left wet too long).
10.18.23: spinach maria soup re-run
10.18.22: fried green tomatoes re-run
10.18.21: crochet afghan #478
10.18.20: 🔥week 42
10.18.19: Mary's veggie dip
10.18.18: spinach maria soup
10.18.2017: pineapple upside down bundt cake
10.18.2016: pumpkin owl
10.18.2015: spinach artichoke spaghetti squash
