Cast Iron Skillet

I love my cast iron skillet. In a day where most everyone uses non-stick cookware, cast iron skillets are few and far between.

Tonight, as always was Fish Fridays at our house. We had salmon fillets and a delicious stir-fry of a shallot, a red, green, and orange pepper and a handful of chopped kale with a touch of olive oil and red chili flakes, salt and pepper. We did the stir-fry in the cast iron skillet and this reminded me of when I first got the skillet.

The day I got the skillet I was so excited to use it. I asked the lady at the store about 'seasoning' the skillet as I vaguely remembered something my mom saying years ago. She explained that when I got it home I should rub some oil on the skillet and place it in a warm oven (around 300 degrees) for an hour to prevent it from rusting. She also told me never to wash the skillet with soap and water, just some hot water or a paper towel with some salt to remove any stuck-on food.

So after dinner that night Chris started washing the dishes as per usual. I came back to the kitchen 5 minutes later only to find him scrubbing the cast iron skillet with soap and water. Ahhhhhhhhhhhhh......

Yes the skillet is heavy but it cooks everything very evenly and you get the added benefit of some extra iron in your diet instead of the chemicals from non-stick cookware!