Tips for Using

This is the skillet to use for techniques that require a sustained medium to high temperature: pan frying, stir-frying, searing meat, browning onions, cooking bacon, and even baking corn bread.

A cast-iron skillet can be moved from the stove top to a hot oven or broiler to finish cooking.

When shopping for a skillet, test its weight to make sure you can lift it comfortably. Some of the larger models have a useful smaller handle directly opposite the longer handle, making it possible to get a grip with both hands.

The long handle gets very hot during use. A silicone or heatproof handle cover is useful for protecting your hand.

Acidic foods—wine, lemon juice, tomatoes—can react with the iron and develop an off flavor. Otherwise, a cast-iron skillet is perfect for braising and stewing.

Cast iron doesn't respond quickly to temperature change, so it is less useful for making sauces or any dish that needs to cool down quickly when it's taken off the heat.

Care in Using

The cast iron will rust if it's not properly seasoned. Seasoning occasionally will keep its surfaces smooth and practically nonstick.

Season a cast-iron skillet prior to its use. With a paper towel or clean cloth, rub the entire skillet—inside, outside, and the handle—with a thin film of vegetable oil. Don't use too much oil or the pan will be sticky. Put both oven racks in the lowest positions in the oven, and place a sheet of aluminum foil on the lower rack to catch any dripping oil. Preheat the oven to 350°F. Invert the skillet on the rack above the foil and bake for 1 hour. Turn off the oven and let the skillet cool in the oven. Repeat as needed.

Clean a seasoned cast-iron pan by sprinkling it generously with coarse salt and rubbing with clean paper towels. If you must use a mild deterent and warm water, make sure to imme­diately reseason the pan.

Wipe a just-washed skillet dry with a paper towel or dish cloth, and set it over low heat to dry thoroughly. While still warm, use a paper towel to rub in a small amount of vegetable oil. Store in a dry place.

Always consult the manufacturer's instructions.

Alternatives

An enameled cast-iron skillet that has a baked-on matte black enamel interior also works well for high-temperature cooking.

Recipes Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes | Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar |

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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

Prep 20 min | Marinating 2 hr or overnight | cook time 25 min | serves 8

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn kernels reinforce the taste of the yellow cornmeal. Fresh corn is preferred, although canned or thawed frozen kernels can be used.

Implements 10-inch Cast-Iron Skillet, Two Large Bowls, Standard Whisk, Rubber Spatula

Ingredients

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon coarse salt
1/8 teaspoon coarsely ground black pepper
2 large eggs
1 cup buttermilk
1/4 cup plus 2 tablespoons flavorless vegetable oil
1 cup fresh corn kernels (from 2 ears)
1/2 cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese
1/4 cup minced smoked ham (optional)
2 tablespoons finely chopped olive oil–packed sun-dried tomatoes, rinsed and drained
1 tablespoon finely chopped fresh Italian parsley

1. Preheat the oven to 400°F. Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.
2. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and 1/4 cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the ham, the tomatoes, and the parsley.
3. Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.
4. Drizzle the heated skillet with the remaining 2 tablespoons of oil, tilting the pan to coat evenly. Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula. Sprinkle the top with the remaining 2 tablespoons cheese.
5. Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.

tip storing fresh herbs

To keep fresh herbs perky, stand them in a cup or glass of water and cover loosly with an inverted plastic bag. They will keep for at least 5 days (basil) or up to 2 weeks (parsley and thyme).

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Contact: Aimee Bianca, YC Media: (212) 609-5009, aimee@ycmedia.com

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THINGS COOKS LOVE: Implements. Ingredients. Recipes.

Authors: Sur La Table, Marie Simmons
ISBN: 978-0-7407-6976-4
Format: 8 ½ x 10 ½, 336 pp, Jacketed hardcover with lay-flat binding, Color photography
Price: $35.00 U.S.A. ($42.00 Canada)