When I was a kid, I think every family in the neighborhood had an iron pan. The skillets were nearly identical, but the food served from them was as diverse as the families. Our next door neighbors were from St. Paul, MN and they fixed up Swedish meatballs in their skillet.
My family came from German and English stock and our food reflects this heritage. Often my mother would fry German fries, chopped onions, and potatoes until they were crispy brown. When I work hard I can see the German fries in the skillet and smell the delicious smell that pervades the house.
When German, Swedish, and European immigrants came to America, some brought iron skillets with them. These skeletons accompanied them on their westward migration. Later, cooks at the Chuck Wagon used cast iron skillets, baking pans, and Dutch ovens to cure the food.
The cast iron skillet feels outdated compared to today’s electrical appliances. But the cast iron skillet is making a comeback, and for good reason. Consider these features.
Durability. The cast iron skillet has stood the test of time. They are so durable that they have been passed down from mother to daughter, to granddaughter.
applicability. You can use a cast iron skillet on your stove, in the oven, over an open fire, over charcoal or a gas grill. Even better, today’s cast iron skillets come with non-stick coatings.
Diversity. The six-inch wok is perfect for fixing a meal for one. The large 10-inch skillet is perfect for family meals. Grill pans – griddles with ridges on the bottom – are also available.
Cost. You’ll search far and wide before you find the best price. A six-inch wok costs around $8 and a 10-inch wok costs around $17, not bad for a lifetime investment. Grill pans vary in price depending on whether or not the exterior is enameled.
You will need to re-season your pan if you have kept it for a long time. Lodge, the primary manufacturer of cast iron cookware, says that you should first wash the pan in hot soapy water. Dry the pan and let it stand on the counter for a few hours.
Next, Lodge says to preheat your oven to 350 degrees. Coat the skillet with solid or liquid shortening. Place the pan on a jelly roll pan to catch any drips. “Bake” in the oven for an hour. Turn off the oven and allow the skillet to cool completely before opening the door. Finally, wipe off any residue with a paper towel.
Never wash the wok in soapy water or scrape it after re-seasoning. Instead, wash the wok under hot water and scrub away any remaining food with a stiff brush. Make sure the pan is dry before putting it away. You can also rub salt on the pan to clean it. Wash off the salt with warm water.
Over time a dark crust will develop on the bottom of your skillet. Don’t worry, this is what you want. In fact, some professional chefs think this coating gives extra (and perhaps secret) flavor to food. A well-seasoned skillet requires only a coat of baking spray to coat the shortening. Some recipes may not require shortening.
I have two woks, one plain and one wok. what do i fix in them? A better question would be, “What don’t I fix in them?” These skillets make great food: Chunky Cinnamon Apple Sauce, Fried Onions, Peppers, Mushrooms and Pea Beans, Fried Brown Rice with Lots of Vegetables, Chicken Scallops with Lemon Sauce, Lean Hamburger Patties, Grilled garlic with a hint of asparagus, and more.
cooking healthy? Forget those fancy, shabby pans. Break out the cast iron skillet and prepare healthy meals for yourself and your family.
Copyright 2005 by Harriet Hodgson. For more information about her work please visit http://www.harriethodgson.com,
Source by Harriet Hodgson
