Rollin’ Pin Mim
Sometime yesterday morning I became the proud owner of a cast-iron skillet. My questions to you, my peeps, are two:
1. Supposedly this thing is ‘pre-seasoned ‘ – should I season it myself?
2. How should I baptize my new skillet – any recipe suggestions?
I have always found that pre-seasoned cast iron pots and pans usually aren’t – or at least aren’t done very well. I end up scrubbing them with steel wool, oiling them VERY lightly and then baking in the oven at 350 for an hour.
A skillet isn’t properly christened until you’ve made Sunday morning pancakes in it. :p
Put Crisco on a paper towel and lightly coat the inside, outside, bottom and handle. (I have plenty of Crisco if you have none). Turn oven to 350. Put a cookie sheet or aluminum foil on bottom rack (to catch drips). Put pan in oven upside down for 15 minutes. Take out and wipe off excess grease. Put back in oven for an hour.
Take out, cool off, voila.
Or, you can just bring it over and I could do it for you.
I have a couple of different pans, but I use my pride and joy for perfect steaks. Salt, pepper, 3 minutes, flip, three minutes. Take off, rest 5 minutes, eat. Seems simple, but teh cast iron does make a perfect crust like you’ve never had. I occasionally add blue cheese to the top and melt it under the broiler.
bout time you got one
ENJOY!
Sausage! Put sausages in it! Damnit all to hell…SAUSAGE!!!
That being said, my skillet is a stalwhart member of my cooking arsenal, and good for tons of stuff. As for what to christen it with, may I suggest what I started with…
SAUSAGES! FUCKING SAUSAGES! Do it NOW!
I figured you’d vote bacon.
I suspect that this isn’t a democracy, and if it is, then I’m guessing that it’s not a direct democracy, but in any case, my vote is for blueberry pancakes.