Four Rules of Cast Iron Cooking

The more you cook, the more you realize that the best kitchen tools are often the simplest. One sharp chef’s knife is far more valuable than a 62-piece knife set. One big stainless-steel bowl will do more for you than the latest plastic contraption. And one heavy-duty cast-iron skillet will guide you to more delicious meals than any “revolutionary” cooking device sold via infomercial.
To that last point, allow David Guas to elaborate. See, Guas is a New Orleans guy who opened Bayou Bakery Coffee, Bar & Eatery in Arlington, VA. When he made the move up the East Coast, he brought little with him beyond his stock of recipes and his cast-iron skillet. “Beyond a chef’s knife, there’s no other tool in the kitchen that I can depend on to create incredible meal after incredible meal,” Guas says. He turns to cast-iron in his kitchen to sear fish to crispy perfection. He’ll use it to cook you the most delicious chicken you’ve ever tasted. He even uses his skillet to bake a mean pie.

But what the skillet gives you, you need to give back to the skillet. “With the right care, your cast-iron skillet should last you a lifetime—or a few,” Guas says, mentioning his Aunt Boo, who has been cooking with her skillets for 30-plus years and would frequently spot-check Guas’ upon visits to his home. Sure enough, Guas still uses the same skillet he brought with him to Arlington. Here’s how to give your skillet some love.
Unlike most pots and pans, skillets can’t handle the astringent properties of dishwasher soap or, worse yet, the abrasive texture of steel wool. That’s because cast-iron skillets are naturally “seasoned” with a light coating of oil that you apply after each use, says Guas. “The fat settles into the tiny holes of the cast-iron, creating a natural seal,” he says. Scrub away the seal and your food won’t sear as well. And your skillet will be more likely to rust.

Rule #1: Don’t wash it!

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Rule #2: Do deep clean.
So what happens when caked-on crud accumulates on your skillet? First, pour a cup of water into the skillet over high heat. Boiling the gunk will help release it from the surface of the pan. Still stuck? Pour some Kosher salt in the skillet and use a few paper towels to rub the salt around, breaking up the build-up. Just remember to re-seal the skillet with a light coating of oil before storing, says Guas.
 
Rule #3: Store smart.
Small chips or dings in the surface of your skillet can affect how well your food sears, Guas says. So avoid storing your skillet upright in your usual pots-and-pans cabinet, where it’s more likely to pick up imperfections from its storage mates. You can nest the skillet inside other pans, but just make sure to put a layer of paper towels over the surface of the skillet for protection, Guas says. Or, just place your skillet on the stove top. It looks bad ass, so why not show it off?
 
Rule #4: Go easy on the metal.
Whether you're sautéing hash browns or flipping bacon, be careful with any metal utensil coming into contact with your skillet lest you risk damage. Better yet: Use a wooden spoon to do your stirring. Wood is always best!