How to Master cast iron?

Cast iron cookware is almost indestructible and undeniably cool. Thick, black, forged in flames: A good pan can grill a steak or fry fish like nobody else, while making you feel like you’re roughing it over a campfire.

But cast iron is better than… Difficult is famous. This is how to nail it.

Choose your weapon

Smoothness is next to godliness. If your cooking surface is rough, you’ll end up scrubbing, cursing and dramatically screwing the whole thing up like the chef on an INFomercial.

So what’s the path to extreme smoothness?

Some people like to buy vintage cookware because, even back then, cast iron was much smoother than anything you’d find in Briscoe.

Nonstick cast iron skillet

But others say it’s all in the seasoning. Modern pans can have a relatively rough surface, but a few coats of oil and a good blast in the oven can fix that. (Of course, if you happen to come across an old-fashioned pan at a garage sale, grab it. Rust can be handled, but avoid anything warped, cracked or badly dented).
Season well

Before you can cook with cast iron, you have to season it: that is, coat the cooking surface with lots of lovely thin layers of allinol. (“ polymerized “just means it’s been heated to hell, so it’s hardened, almost plastic).

Some of the new pans have been seasoned, but enthusiasts say it’s still worth adding one or two of their own coats before using them.

If older pans are not properly loved, they may need more rework.

First scrub the pan under warm water. Dry it. From there, you have two options:

1. Scrub the pan with any vegetable oil — it’s cheap; This is no place for cold-pressed coconut oil — place it upside down in an oven heated to 180 degrees. (Some suggest going even hotter: more like 230). Leave it there for an hour. When you can open doors and Windows, you want to do so; Things can smoke up.

2. Heat your pan on the stove until it’s very hot, rub the oil in, and let it cool.

Repeat any technique as many times as needed until a smooth, smooth surface is achieved.

Continue to cook a meal

https://www.youtube.com/watch?v=V6FuNex_8eg

The thing about cast iron is that it pours heat into the food, making it perfect for frying — it leaves a nice lace on the egg and grills a piece of meat like wosai. But it can also be used in the oven as a baking pan or used to finish things like frittata. (Apparently, cast iron doesn’t work well with a microwave).

Remember, cast iron heats up slowly and cools slowly; It might be worth familiarizing yourself with your pan before sacrificing a $20 rib-eye.

Don’t be afraid to use metal cooking tools — unlike teflon POTS, you have to scrape the cast iron very hard to get rid of a good season. Some experts actually recommend using metal because it will make the surface smoother.

There is debate about whether acidic foods such as tomatoes can cause cast iron leaching, but decent seasonings should act as a buffer.

And the more you use them, the better your condiments will be.

Wash, dry and wipe

Depending on what you’re cooking, you can usually wipe the pan with a paper towel or scrub it gently under running warm water.

Dry it as you wish and then rub it with an oily paper towel.

If you don’t dry fast enough, or if some less educated person puts it in the dishwasher, you may rust. Simply scrub with steel velvet, wash and re-season.

Soap is not the enemy

Sometimes you want to really get rid of a flavor — like fish or rich spices. A little detergent is your friend here.

Cleaners of all kinds are widely regarded as the curse of cast iron. The logic seems sound — soap will remove oil, so it will remove your precious condiments — but it’s wrong. Once the oil polymerizes, it should be able to handle mild soap shocks. And if not? Just tap another layer of seasoning. It’s better than having your next batch of pancakes taste like old fish.

ps:The source is from here.