Make the Most of Your Cast Iron Skillet with These Astoundly Good Dinner Recipes (2024)

FAQs

What foods are best cooked in a cast iron skillet? ›

Start with Vegetables

Vegetables won't stick to your cooking surface like fatty proteins, and are easy to spread out over the entire cooking surface, helping to build even seasoning.

For one, cast iron pans aren't perfectly smooth and foods like eggs may get stuck. For the best results, make sure to keep your cast iron pan seasoned, and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents most food from sticking. Add fat as needed.

Not only can you cook eggs many ways in cast iron, you should: the material's superior heat retention and (especially in baking) heat distribution means better eggs—softer scrambles, crispier fried edges, and fluffier frittatas and stratas—no matter how you cook them.

When it comes to new and used skillets — a little soap and water is a good thing. This first wash removes factory residue or rust bits. Make sure you rinse and dry the pan well after this first washing. You'll likely only need to wash your skillet with soap once or twice a year if you take good care of it.

Yes, you can season the pans for frying, sautéing, or baking in cast iron cookware like pans, pots, or skillets with butter, but it's not the right choice to season it for the first time. Butter immediately starts to smoke when added to a heated pan because cast iron can withstand a lot of heat.

Is There Anything You Shouldn't Cook in Your Cast-Iron Skillet? Experts Weigh In. While there's nothing that's technically off limits, the pros say you should be careful with acidic foods, like tomato or wine sauce, which can corrode the seasoning if left in the pan for too long.

So, Is Cooking in Cast Iron Healthier than Cooking in Other Pans? In short: No. You'd have to be mouse-sized to see quantifiable health benefits from mineral intake exclusively with cast iron. Because mineral transfer happens at such a small scale, it's safe to say that cast iron is not any healthier than other pans.

The type of iron that comes from cast iron cooking is nonheme iron and is safe to consume. It is the same type of iron as found in plant sources such as beans, spinach and tofu. Children one to three years old only need 7mg iron daily, so if it's best not to cook every meal for children this age in cast iron cookware.

Can you make spaghetti sauce in a cast iron skillet? ›

The issue with cast iron and tomato sauce is this. Any heavily acidic foods cooked in cast iron can leach iron out of the pan and take on a metallic taste. Also acidic foods can mar the seasoning in your pan exposing it to corrosion. Yes, it's okay IF the cast iron is well seasoned.

Anyone who's ever eaten a tomato or cooked with tomatoes can verify that this fruit is quite acidic. As it happens, the tomato's acidity is precisely why doesn't work well with cast-iron cookware, especially for long cooking stretches. "Cast-iron skillets can handle a small amount of acidic fruit at a time.

Seasoning: Seasoned cast iron has a layer of polymerized oil on the surface (and/or carbonized oil). there are degrees of seasoning, but a well-seasoned pan is nearly nonstick. Technique: If eggs are added to a cool pan even with oil or butter and is stirred, it will stick … big time.

The type of iron that comes from cast iron cooking is nonheme iron and is safe to consume. It is the same type of iron as found in plant sources such as beans, spinach and tofu. Children one to three years old only need 7mg iron daily, so if it's best not to cook every meal for children this age in cast iron cookware.

Cast iron works best for browning, sautéing, baking, and frying but should be avoiding when boiling and simmering. Meats, vegetables, and baked goods work really well in cast iron but acidic foods like tomatoes should be limited.

Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.

It Has a High Emissivity Value. Cast iron can cook your foods more thoroughly and evenly than other materials, like aluminum, stainless steel, and copper. This attribute of cast iron cookware is a direct result of the material's emissivity. Emissivity is basically a material's heat radiating capacity.