A type of
cookware made of
cast iron. Typically big, heavy, and
black. Usually, the whole thing (
cooking surface, sides, and
handle),
are one uniform piece of metal. As it is made of a very
dense
material, it holds
heat very well. It also provides very even heat across cooking
surface.
In order to use a brand new cast iron skillet, it must be seasoned. Seasoning is a process by which the
skillet is protected from rust by a layer of fat that is baked
on. It also provides a non-stick surface. Though it periodically needs
to be re-seasoned, oils from things that are cooked in such a pan will
help improve the coating.
It is said that cast iron skillets get better with time. Comparing
mine (given to me a year or so ago by my wife) to my mom's (which
she has had since before I was born), I can certainly confirm this
observation.
As mentioned earlier, a cast iron skillet can hold heat very
well. Also, the handle is just an extension of the cooking surface. If
you have been cooking with your skillet, take care when reaching for
the handle, even after having the heat off for a while. You could wind
up with a brand.
When it comes to cooking, my mom and Alton Brown really taught me
everything I know. Also, the manual from my skillet was referenced. It
is made by Lodge:
http://www.lodgemfg.com/