Cast Iron Cook|Cast Iron Cookware

This steak and cheese omelet is made on a lodge cast iron griddle pan.

I made this video to dispel the idea that cast iron pans require a lot of grease to keep food from sticking. So long as a pan is seasoned properly and well maintained, it is virtually nonstick.

A few keys to seasoning cast iron.

1. Use it! Especially for baking as that really seasons it well. Things such as oven fried chicken come out unbelievably crispy in cast iron compared to glass baking dishes. Additionally, bake pizza, biscuits and cornbread in it. Even baking your Tuesday night chicken nuggets / fish sticks / crescent rolls / etc in it will help to improve the seasoning. The only thing I use non-stick cookware for is for really fluffy scrambled eggs or for simmering tomato sauces for hours. Everything else I cook gets done in cast.

2. Clean it properly. Clean it while it is still warm using good hot water and a vegetable brush if necessary, then dry thoroughly. When dry, give it a quick shot (1/2 tea) of canola oil just to coat, wipe with paper towel and store.

3. If something tragic happened and you need to re-season your cast iron, I find success by thoroughly cleaning the piece and drying it. Next rub it with a very light layer of Crisco. Place it in (lid on grill down) your gas grill on med-high heat (about 450-550 degrees) upside down so that excessive oil can drip off. Heat until it stops smoking and has a uniform appearance. Let cool well before trying to handle. I recommend the gas grill for this but if you’d like to test your smoke detectors, it will work equally well in the oven.

Good luck!

Duration : 0:3:16

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