Are you up-to-date on your cast-iron know-how? To be sure, not a lot has actually changed if you have not reviewed the subject in a couple of decades– maybe just that lots of new pans come pre-seasoned.
However if your cast-iron knowledge wasn’t given in addition to your skillet (lucky you if you find yourself in possession of a real heirloom), we’re here to inform. We’ve currently revealed the terrific myths surrounding our preferred cooking tool and yours, and now we’re taking it an action further with the things that no self-respecting Southerner ever cooks in cast iron.
Acidic foods (unless you make it snappy).
You might have heard that cooking acidic foods in your cast-iron frying pan is a big no-no. Ends up, that’s just not the case.
Acidic foods (like tomato sauce, wine-braised meats, and so on) enter the red zone when they invest excessive time cooking in the frying pan. It’s particularly essential to not marinate anything in a cast-iron pan, as numerous marinades are rather acidic in order to tenderize the meat.
Plus, storing food in your cast iron is usually not advised as you wish to keep it as dry as possible in between uses to avoid rust. This indicates you can’t just pop foil over the top of the pan and put it in the fridge when done cooking. They invented Tupperware for a factor.
So what occurs if you mistakenly let your acid-heavy sauce simmer sit too long in a cast -iron pan? The sauce could take on a metallic taste or start to break down the seasoning on your skillet. In either case, they’re situations any cook would be smart to avoid.
Fish (especially delicate ranges).
This one most likely comes as no surprise, but fish, particularly thin or fragile ranges, is not appropriate for your cast iron. Even if you’re lucky sufficient to turn your fillets without event, possibilities are the skin will not make it through the procedure.
Unless your pan is effectively skilled, stick to your nonstick frying pan or oven for the best outcomes.
Eggs.
If your pan is not well-seasoned, rushing eggs in it is going to be a little bit of a mess. Not only will they stick like insane, however after you pry the eggs from the pan, clean-up will be a nightmare.
While we want cast-iron frying pans to be the very best tool for each job, that’s not constantly the case. There are many things you might make in a cast-iron pan, but that doesn’t indicate it’s the best way.
Like eggs, grains are a good example of this. While you could make rice in your cast-iron frying pan, it’s a fairly shallow pan and it doesn’t come with a lid. You’re much better off making rice in a regular pot, simply as you’re better off making eggs in a nonstick frying pan.
Now making a rice casserole in a frying pan, well, that’s a different story.
Skillet brownies (if you just fried a batch of chicken last night).
Lots of a Southerner might argue that cast iron is the true do-it-all pan, going from main course to dessert cooking without providing you a second thought– however maybe it’s worth taking a time out.
Your cast iron will keep a little bit of taste from the foods prepared in it, which is all part of the spices process. This does not suggest you ought to avoid the desserts.
If you wish to go from frying chicken to baking up a batch of frying pan brownies without excessive of a savory carry-over, simply take extra care in cleaning in between foods. If your skillet is well-seasoned, all it must require is a great scrub.
And yes, you can securely use soap to clean your cast-iron pan and eliminate the flavors of your last cooking task without damaging it, we promise!
A lot more (if your skillet isn’t correctly seasoned).
If your frying pan is not effectively experienced and you’re trying to cook practically anything, we’re going to go on and stop you right there. Do not pass go, do not gather $200, and we’re also withdrawing your Southern license to cook. You can have it back when you begin to make much better choices.
Cooking on unseasoned cast iron can result in sticking, rusting, and a myriad of other issues (a few of which are outlined above). Fortunate for cast-iron newbies, many frying pans sold nowadays come pre-seasoned. Take your store-bought flavoring a step further though and add your own before you call it good to go.
