Cast iron skillets are perfect for searing meat. Photo courtesy of naotakem.
Out of all my cookware, the pan I turn to over and over again — and which, truth be told, never leaves the stovetop — is my iron skillet. I got it for as a gift from my darling hubby over five years ago. He carried it across the country in his suitcase (no small feat — it weighs a TON) so I could open it Christmas morning.
A 12-Inch Iron Skillet
is a perfect size. Any larger, and it would be too heavy to lift. I cook potstickers, scramble eggs, fry bacon, bake cornbread, and more. Heat is distributed extremely evenly, and it can go straight into the oven. It’s versatile, and you even get added iron in your food from cooking in it!
One tip: Don’t ever let water sit in it or put it in the dishwasher — it will rust! Instead, follow these steps from Whatscookingamerica.com:
1. Wash your pan with soap and water.
2. Set it on the heated burner of your stove for a minute or two to make sure it’s completely dry.
3. While the pan is still hot, spread a very thin layer of a neutral oil (canola, sunflower or other vegetable oil) or Crisco over the surface with a paper towel. Leave it on the burner for a minute or two.
4. Remove the pan from the heat, let it cool, and wipe out excess oil. Store with lids off.
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