Seasoning Your Skillet

If you’ve been reading my blog for a while, or if you’re into your copy of Paleoista, you already know about my suggestion to use a cast iron skillet for many of the Paleo dishes you’ll prepare.

It’s one of the least expensive pieces you’ll buy for your kitchen (mine was $25 at a hardware store), it does a great job at retaining heat, won’t warp, goes easily from stove top to oven, won’t stick (if seasoned properly) and provides a source of iron, to name just a few of the benefits of cooking with cast iron.

But can you just buy it and use it as is?  And stick it in the dishwasher?

No… and please don’t!

“Seasoning” or “curing” your skillet is of utmost importance, and it’s not hard to do. As mentioned above, when seasoned, your food will never stick to the bottom of the skillet and  the cast iron cookware cleans up easily.

It simply means filling the pores and voids in the metal with oil which subsequently gets cooked in. This provides a smooth, non-stick surface on the inside of the cast iron pan.

Far healthier than whatever chemicals you’re eating when you use teflon or other nonstick cookware!

I use coconut oil, as it can be used for cooking at much higher temperatures than olive oil. All you need to do is rub oil into the skillet, and gently wipe off any excess with a towel.  That’s it! It’s ready to go.

Now throw in some garlic and veggies and you’re well into your hour in the kitchen!