Cast-Iron Cooking For Dummies

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How to Make Your Cast Iron Last

Cast iron pots and pans can last for generations, unlike other types of cookware. But you do need to take care of your cast-iron cookware because it isn’t indestructible. Follow certain cast-iron-care rules, and your heirs will be fighting over who gets your glorious pans.

• Reseason after each use. Each time you clean your cast iron, you remove a little seasoning.

  If you clean your cast iron enough times without reseasoning, the pans lose the patina that makes them nonstick, and the metal becomes vulnerable to rust.

• Never put cold water in a hot pan. All metals are susceptible to thermal shock, a large and rapid change in temperature. If you put a cold pan on a hot burner, a hot pan under cold running water, or subject your cookware to any other combination of extreme and sudden temperature differences, you run the risk of warping or even breaking it.

• Don’t use soap. For a society that has practically made antibacterial the new religion of clean, the idea of not using any soap at all sounds practically heretical. But you don’t need soap to clean cast iron, and using it can break down the seasoning.

• Don’t even think about using the dishwasher. If soap is bad for cast iron, running it through the dishwasher is practically the kiss of death.

• Use it often. Unlike other cookware, cast iron actually gets better the more that you use it. Every time you cook with it, you’re enhancing the pan’s cooking properties. You can see this improvement as its color darkens.

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Aebleskiver (Danish Pancake Balls)

To make aebleskiver (or Danish pancake balls), you need a specialty cast-iron pan (called either a Danish cake pan, aebleskiver pan, or munk pan). Danish pancake balls make a wonderful start to any morning.

Preparation time: 10 minutes

Cooking time: 2 to 3 minutes

Yield: 4 dozen balls

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon cardamom

3/4 teaspoon salt

3 eggs

2 tablespoons butter

1 cup sour cream

2/3 cup milk

2 tablespoons melted butter or vegetable oil for greasing wells

1. Set the aebleskiver pan on the stove burner on medium-low heat.

2. In a large bowl, sift the flour, sugar, baking soda, cardamom, and salt together.

3. Separate the eggs, placing the yolks in a medium-sized bowl and the whites in a small bowl.

   Set the whites aside.

4. Melt the butter in a small saucepan on the stove.

   You can also microwave it in a small bowl.

5. Add the butter, sour cream, and milk to the yolks.

6. Mix to combine.

7. Make a well in the center of the dry ingredients and add the liquid mixture.

8. Stir until well blended.

9. Beat the egg whites.

10. Gently fold the beaten egg whites into the batter.

11. Test the pan by dropping a few drops of water on it.

    If drops dance in small beads, then the temperature is correct.

12. Add about 1/2 teaspoon of melted butter or vegetable oil into the wells and allow to heat.

13. Pour the batter into the wells, filling slightly over 1/2 full.

    Re-oil the wells with each batch.

14. Cook until the sides are set and golden.

15. Use wooden skewers or a fork to turn the aebleskiver frequently to brown evenly.

    Don’t pierce.

16. Insert a wooden pick in the center of an aebleskiver to test for doneness.

    It’s done when the pick comes out clean.

17. Remove from the pan and sprinkle immediately with confectioners’ sugar.

18. Serve with jam.

Per serving: Calories 63 (From fat 39); Fat 4g (Saturated 3g); Cholesterol 24mg; Sodium 47mg; Carbohydrate 5g (Dietary fiber 0g); Protein 1g.

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How to Make Fried Chicken in a Cast Iron Pan

Fried chicken is delicious and easy to make in a cast-iron skillet. Cast-irons skillets are especially good for frying chicken (you can even find some cast-iron skillets called “chicken fryers”). Get your cast-iron skillet out and ready to fry some chicken:

1. Wash the chicken pieces.

   Pat them dry after you rinse them.

2. Dip the chicken pieces in milk and then dredge them in a mix of flour, salt, pepper, and paprika.

   To get the chicken really well-coated, let the chicken stand for 20 minutes and dredge in flour again.

3. Heat oil or shortening in a deep cast-iron skillet or a Dutch oven on medium-high heat to 375 degrees F.

   Use an instant read thermometer to test the temperature now and throughout cooking.

4. Add four to five pieces of chicken to the skillet, browning both sides.

   Be careful not to add so much chicken at one time that the oil temperature drops significantly. Turn and move the chicken as necessary to ensure even browning.

5. If you have more chicken, move the chicken in the skillet to a platter and add the next four to five pieces of chicken.

   Cook them until they’re brown, too.

6. Return all the chicken to the skillet, reduce the heat to low or medium-low, and cover.

   At this point, stacking the chicken in the skillet may be necessary.

7. Cook slowly and gently for about 20 minutes, or until fork tender.

   Check the chicken several times and turn or move the pieces as necessary to keep all the chicken browned evenly.

8. Remove the cover and return the heat to medium-high to re-crisp the chicken, about 5 minutes after the skillet is hot again.

   While re-crisping, watch the chicken carefully and turn the pieces so that all sides are crisp, taking care not to burn the bottom pieces of chicken.

9. Move the chicken to a serving platter.

   Tongs work best to pick up fried chicken pieces.

If you’re not going to eat it right away, you can place the platter on a rack in the oven to keep warm.