By the way, if you sniff your cast iron, and it smells metallic, the seasoning is in need of repair. If it is well seasoned, it will not smell that way, and will be shiny and black as coal. If the skillet is in seriously bad shape, you can put it through a self-cleaning cycle in the oven to burn it down to bare metal and start seasoning over from scratch, or you can just start treating it as I describe, and the seasoning will repair and become maintained over time.
Here's what you do: after cooking, you remove whatever food scraps or liquid may remain, put about half a teaspoon (more for a big job) of regular table salt in, and scour it with an old rag. I cut up ratty holey socks and other ruined cloth and keep handy for things like this.
When the surface is clean and smooth, tip the dirty salt into the trash or sink, and then rub with a clean soft bit of cloth with a dab of shortening or grease until the surface is again shiny and black. Again, I keep a small square of clean soft cotton cloth in my shortening can, for this purpose, and reuse it. So long as the skillet was scoured clean with the salt, the shortening cloth stays clean enough to use many times before washing or replacing.
Hang skillet on the wall until next use (or store in the oven). By not washing or rinsing my skillet in water, and never using soap (or especially detergents) on it, the natural nonstick surface stays healthy and food never sticks.
The other trick is, you have to know what level of heat is best, and heat the skillet thoroughly before adding food. Eggs require a much gentler heat than things like bacon or other meats. Cooking eggs on high will glue them to the pan (and result in tough eggs).
So, watch the heat level for the type of food, heat the skillet 5 to 10 minutes before adding food, and keep the natural "seasoning" healthy by scouring with salt and oiling after each use, and cooking with cast iron will be a pleasure!
By Crunchymamamaine from Maine
I want to buy a cast iron griddle for grilling chicken indoors. Are the long rectangular flat bottom cast iron griddle designed for electric stoves? It seems like they would slide off. Never owned one before and would like your input. Thanks.
If you have a smooth-top range, do not slide the skillet on it. This will scratch the cooktop. I pick mine up and then set somewhere else. I use my cast iron skillets for everything. I even have a cast-iron dutch oven that makes the best anything I choose to cook, especially stews.
I like to grill bagels with butter in my cast iron skillet. However, sometimes the bagels will not lay flat and part of the bagel will not be grilled. I priced a grill presser which was made out of heavy cast iron for $20. The kind they use in restaurants to lay on top of bacon. Before I purchase this expensive item does anyone have any other ideas that might help?
Onesummer from Georgia
I have a cast-iron grill pan that is perfect for this. I always weight it down with another skillet. I have 6 cast-iron skillets from 6" to 14" sizes. If they are seasoned right, you never have to worry about things sticking. Use lard to grease them and then throw them in the fire for a while to season or just heat them on the stove and rub crisco or lard in them with a paper towel.
My friend gave me a cast iron Dutch oven. I made a beef stew in it. It appeared as though some old gook from the pot had made its way into the stew. It looked kind of greenish. Does it mean that the pot is no good?
The food is turning black because either it isn't seasoned well enough, you're using very acidic food, or you're letting the food sit in it too long. As far as I know, it's not going to really hurt anyone to eat the food if it's not a real dark color, but it might have a metallic taste that's not too great. However I wouldn't recommend letting small children or pregnant women eat much of the food that is black/greenish, because of the high iron content.
I used to cook my spaghetti sauce in my cast iron dutch oven, because acidic foods draw even more iron out & I had a problem with anemia. I discovered that if I didn't season the pot after cooking acidic food, then the next time I used it to roast a chicken & veggies in the oven, they all came out with that greenish/black tinge. I was horrified the 1st time it happened & threw everything out. Then I learned it was safe & didn't taste bad if it was only slightly discolored - if you can get past the color, LOL! When I finally remembered to re-season after my spaghetti sauce, the problem was solved.
Here's a great site with all kinds of recipes & information on how to use your cast iron cookware:
I have a cast iron pan that has been around for many years. It is very well seasoned and I don't clean it with soap, just hot water. But after making ground beef with chili seasoning or any other meal with a lot of spices, (stir fry, fish) the aroma stays in the pan.
If I want to make pancakes or grilled cheese or anything that would absorb the prior seasoning, I first take some canola oil, or butter if I am making pancakes or grilled cheese, heat it up in the pan and then use a paper towel to wipe out the hot pan. This absorbs most of the seasoning aroma and only a few times have I had to do this twice. This method keeps the pan well seasoned but removes aromas that would transfer to whatever I am cooking. Just be careful as the pan will be hot!
By Cindy from Spokane, WA
By Grandma H