• June 14, 2021

Eating healthy? Take out the cast iron skillet

When I was a kid, I think every family in the neighborhood had a cast iron skillet. The pans were more or less the same, but the foods that came from them were as diverse as the families. Our next door neighbors were from St. Paul, MN and they made Swedish meatballs in their skillet.

My family was of German and English descent and our meals reflected this heritage. Often my mother would make German fries, sliced ​​onions, and fries until they were crisp brown. When I strain, I can see the fries in the pan and smell the delicious smell that permeated the house.

When German, Swedish, and European immigrants came to the United States, some brought their cast iron pans with them. These pans accompanied them on the migration to the west. Later, wagon cooks used cast iron pans, baking sheets, and Dutch ovens to prepare meals.

A cast iron skillet looks dated compared to today’s appliances. But cast iron skillets are making a comeback, and for good reason. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. They are so durable that they have been passed from mother to daughter and to her granddaughter.

USABILITY. You can use a cast iron skillet on the stove, in the oven, over an open fire, on a charcoal or gas grill. Better yet, today’s cast iron skillets come with a non-stick coating.

VARIETY. A six-inch skillet is perfect for making a meal for one. The larger 10-inch skillet is great for family meals. Grill pans (bottom rimmed pans) are also available.

COST. He will search everywhere before he finds a better value. A six-inch skillet costs around $ 8 and a 10-inch skillet costs around $ 17, which is not bad for a lifetime investment. The cost of a grill pan varies, depending on whether the exterior has an enamel coating.

You will need to re-season the pan if you have had it for a long time. Lodge, the leading manufacturer of cast iron cookware, says you should wash the pan with hot, soapy water first. Dry the pan and let it sit on the counter for a few hours.

Next, Lodge says to preheat your oven to 350 degrees. Cover the pan with solid or liquid shortening. Place skillet on gelatin muffin pan to collect drips. “Bake” the pan in the oven for one hour. Turn the oven off and allow the pan to cool completely before opening the door. Lastly, wipe up any residue with paper towels.

Never wash a pan in soapy water or scrub it after re-seasoning. Instead, rinse the pan in hot water and remove food residue with a stiff brush. Make sure the pan is dry before storing. You can also rub the pan with salt to clean it. Rinse the salt off with hot water.

Over time, a dark layer will form on the bottom of the pan. Don’t worry, this is exactly what you want. In fact, some professional chefs think that this coating gives food an extra (and maybe secret) flavor. A well seasoned skillet only needs a coat of baking spray for shortening. Some recipes may not need any type of vegetable shortening.

I have two pans, a plain one and a griddle. What do I fix on them? A better question would be, “What didn’t I fix for them?” Wonderful food comes from these pans: applesauce with cinnamon flavored chunks, sauteed onions, bell peppers, mushrooms and pea pods, fried brown rice with lots of veggies, chicken scallops with lemon sauce, lean burgers, grilled asparagus with a touch of garlic and more.

Healthy food? Forget about those fancy and elegant pans. Get out the cast iron skillet and prepare healthy meals for yourself and your family.

Copyright 2005 by Harriet Hodgson. To learn more about her work, visit http://www.harriethodgson.com.

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