Cast Iron Skillet

In light of new Research from U.S. Enviromental Protection Agency that links PFOA, a chemical used to manufature nonstick pans, to cancer. “Food doesn’t Stick to cast iron, as long as the pan is prperly seasoned, so you can fry or saute with minimum of oil”. Preparing or seasong, a cast iron skillet involes filling the small holes in the metal with a little oil or grease. To do this, wipe down the pan with cooking oil, place it upside down on the top of a baking sheet lined with aliumin foil and heat in oven for an hour at 300 oF. To clean it after cooking, wipe it with paper towel. If there’s still food stuck to the pan, scrub it gently with brush under hot water (putting cold water on the pan can damage it). Then warm the pain in the oven to dry it.

Cast-Iron pans heat more quickly and evenly than other cooking ware, so meats brown, and vegitables carmalize perfectly. You can also place the skillet right into the stove, which is ideal for dishes that need to go from the stove top to the oven, like frittats, pan-seared chicken or salmon, or a beef-and-vegetable stew.