Okay, so this is not a recipe. However, consider this a serious recommendation for improving your cooking. Cast iron skillets are the oldest of cookware used in our country. Some date back a hundred years or more. You can commonly find them at an auction or at most department stores. A cast iron skillet is just that, cast iron. Heavy and durable. They will be a great addition to your kitchen.
So why cast iron? Cast iron skillets have an effect on food known as seasoning. In fact, you have to season a cast iron skillet right after purchase. (VIDEO) Seasoning means you coat the pan with oil. In fact, before you use the the pan for the first time, you will bake the pan at a temperature of 350 degrees in the oven with a thin coat of oil. After that, you clean the pan in warm soap and water (some just use water) and season the pan with a light coat of oil after drying.
The primary reason for seasoning is to prevent rust. It also serves as a coating to prevent sticking to the pan. The unique part of the using cast iron is in my opinion is that your cooking over time becomes a part of the pans character. I know this might sound crazy, but the pan absorbs the cooking to provide a unique flavor versus conventional cookware.
Another reason to use cast iron is the fact it is non-toxic. Much of the cookware we purchase today is tested for toxicity for a reason. Chips and deep scratches slowly over time will release the chemical make up of the pan into your food. Especially non-stick cookware. Cast iron is a safer alternative for cooking. For this reason, I highly recommend you give cast iron a try. You will notice the difference.
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