Mar
2
Via: ajc.com
By Meridith Ford Goldman
There are two things in my kitchen that I simply cannot live without: my silicone baking mats and my iron skillet. An odd pairing, I admit, but central to the core of how I cook.
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At the other end of the kitchen, I doubt I would continue cooking without a cast-iron skillet. Sure, I’d love to line my shelves with copper —- it’s a better conductor of heat, and let’s face it, looks tres gorgeous, but it’s also uber pricey.
Besides, cast iron conducts heat evenly and can withstand high temperatures; I threw away my wok when I got my 12-inch skillet. Nothing is better for pan-frying. Chicken and chicken fried steak are hoppin’ good, and my smaller skillet is perfect for baking corn bread.
It takes a little work in the beginning, because the pans have to be scrubbed then seasoned with oil (or fat), but it’s worth it: Ever had pancakes made on a cast-iron skillet? French toast? Both will have wonderful soft centers and crisp edges. Looking for the perfect sunny side up egg? Cast iron is the way to get one. Plus, iron actually leaches from the pan if you’re looking for a boost to your daily dose. (If your food is sticking, the pan is not seasoned properly. Don’t blame the pan.)
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