Last year I got a Lodge 12 inch cast iron skillet as a gift. I'm pretty much convinced that no swine is safe now that I have this tool in my possession.
Beware if this is your first cast iron skillet.....
The handle will be hot. With great power comes great responsibility. After decades of using pots and pans with insulated handles, its very easy to grab it without thinking. Bad idea! When you have such cookware, prepare to have a towel or oven mitt handy. Just don't put it too close to the burner!
Rust is cast iron's mortal enemy. The only way to fight rust is to keep it clean and coated. And like a Mogwai, keep it away from water! (Well, except when cleaning it.)
Here is my cleaning procedure. It should be done immediately after removing the food before the skillet cools down.
- Clear the sink - preferably the side without a garbage disposal
- Turn on the hot water until it is piping hot
- Pick up that towel for the handle
- Put the skillet in the water at an angle which will create steam and send some of the gunk down the drain
- Use a wooden spatula to knock the crunchy bits out of the skillet and pour the remaining grease down the drain
- Remove from the water and place on a safe, non-meltable surface
- Dab it dry (or beware of gremlins)
- Let the water run for a minute to make sure your plumbing stays clean
- Put a dab of shortening in the skillet and spread it around while it melts - cover the whole surface area including the inner sides
The shortening will protect the skillet from rust. Notice I didn't use soap to clean it out. The steam should be sufficient.
In the unlikely event of leftover, uncooked bacon, return to the fridge for another day.
And remember: NEVER FEED AFTER MIDNIGHT!
