Seasoning a Cast Iron Skillet

A cast iron pot can be an extremely handy tool to have. It can provide a very solid and even temperature when cooking. Some pans get hot in certain spots and not others, but cast iron does not have this problem. It is preferred by many professional chefs because of the level of control that they can maintain with their cooking.

Many people may have childhood memories, as I do, of helping with cooking at a young age where a cast iron skillet was used and maybe even memories of getting in trouble for scrubbing out the cast iron skillet and ruining the tempering of it!

Cast iron cannot simply be used as is, or shouldn't be used "as is" for the best results....because it truly is important to season and temper the seasoning of the pan.

Cast iron must be carefully maintained, but if proper care is taken, a good cast iron pot will be an excellent tool that is handed down from generation to generation in a family and utilized well.

When maintained correctly, it is excellent as a non-sticking pan that helps to cook your food evenly and thoroughly.

Cast iron may be used as a stove top skillet, or it might be used as pans to bake with, such as when making cornbread in those cute little corn on the cob shapes. That's just one example of a traditional, cutesy type of cast iron pan that many may be familiar with already.