Cast Iron Cooking Tips

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by Litsa @How to Have it All on February 20, 2013

When my March issue of Rachael Ray’s Every Day arrived, I (Litsa) was delighted to have an excuse to sit down and enjoy a few recipes——calorie free! However, I really, really enjoyed her magazine’s Iron Age article by Ian Knauer. I won’t spoil it for you if you haven’t read it yet but I loved these notations/tips that I often forget when I think of my cast iron pans! They often don’t make it out of the kitchen cabinet unless we are making corn bread!

It fries! It bakes! It sears meat in a hot second!
You can start dinner on the stove and finish it in the oven with its iron handles!
The heavy metal fries your vegetables at an even temperature rather than dipping in temperatures when you add ingredients (or cold vegetables)!
It gets hot QUICKLY and stays hot!!
You don’t need many other skillets if you have cast iron!
A well-seasoned cast iron easily releases sticky, messy foods that love to stick.
Sear meat in your cast iron for juicy, tender middles!

And if you want all the recipes shared in the magazine, pick up your copy of Every Day and/or create your own in your cast iron! Need tips on pan handling—-buying, seasoning, and cleaning! These tips were in the magazine too! Take a look or browse the internet for your own research on your cast ironware!

Don’t forget to share your favorite cast iron recipes with us! My mouth is already watering!

Photo Credit: Bing

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Litsa @How to Have it All

Litsa is a stay at home mom to a beautiful little girl. She is a native of Greece and now resides in Tennessee. As a former teacher, Litsa wears many hats that it takes to make a home a functioning home!