So I got a Bobby Flay 12 inch pre-seasoned iron skillet for my b-day....

[amg35]

and I'm terrified to do anything with it!

I had a thread on here previously about cast iron skillets, but I'm still a bit nervous. It says pre-seasoned, so I don't need to do anything?

How do I clean it?

And do I store it without anything else touching it? All my other stuff is stacked on top of each other.

What should I cook first to get me used to it? (I read the cooking temp is different than a regular skillet)

Any tips would be very helpful, thanks!

 

[Micca]

If you'd be willing to make me lunch I'll give you an honest appraisal on your effort!

 

[amg35]

Well, I don't think you want me making you lunch anytime soon!

Tried a steak tonight. Seared for 1 minute on each side then finished off in the oven. It was well done. I like my steak to the point of being bloody!

How long should it be in the oven for it to be rare? What temp and do you flip it while in the oven?

Not sure what I did wrong. And, the steak was sticking at first!! I thought that wasn't supposed to happen?

Oh well, I'll try again.

 

[java]

1. No soap!

Clean with just water and scrubby, if something is tough you can scrub with salt. Then I rinse well put in some veg oil and heat it on the stove to make sure it's completely dry.

Steak doesn't need to go in the oven. 4minutes a side for rare. If you really like it rare, make sure the pan is screaming hot then quick sear on each side.


I don't have a Bobby flay one, just a regular cast iron skillet. It'll get better the more you use it.

 

[Lanshark]

Unlike most cookware a cast iron skillet is virtually indestructible. Don't use soap on it and when you wash it put it on a burner for a few minutes to dry it out.

 

[CaliforniaDreamin]

My MIL gave me an old one of hers when DH and I first got married and she made it very clear to never use soap. That will prevent it from seasoning up.

 

[DVC~OKW~96]

I have cast iron, both Griswold and the newer Wagner.

I wash them with soap. I even use steel wool pads if needed (which is rarely, but it does happen sometimes that you misjudge and burn something).

I keep them dry, and stacked with thick plastic pads between them (treat them like silverstone in that respect).

They take a bit longer to heat, but hold the heat longer once up to temperature.

Seasoning? Well, if you use them regularly and keep them clean (again the soap for degreasing) they will be smooth and slick and not stick.

I use them too to dry roast garlic, and other items like that.

They are indispensable, but I don't use them for everything (like an omelette... I have a different pan for those).

They are wonderful things. Use them, and you'll come to love them too.

(Oh and don't drop them. They can break. I have one with a crack down the side because of its having been dropped on concrete).

 

[luvmy3]

Just saw this on yahoo

http://shine.yahoo.com/channel/food/3-health-reasons-to-cook-with-cast-iron-2574645/

 

[John VN]

So, have you dry roasted any grasshoppers yet?

 

[Pamlur]

While I haven't ever tried a Bobby Flay iron skillet, I've never found a "pre-seasoned" one that was really, truly pre-seasoned. They have always needed to be used a few times before they developed that true "sheen" that a seasoned iron skillet needs.

 

[amg35]

So, have you dry roasted any grasshoppers yet?

First I have to stop the hysterical screaming and flailing of my arms. Can't seem to catch any that way.

 

[Wishing on a star]

Okay....

Nope, no soap!!!!
Not unless you have been using your skillet, and it really as a good thick layer of that black 'seasoning'....

If you remove all the grease, it will stick.
If you remove the grease coating, it is iron, it will rust.

For a great rare steak...
Let steaks sit till they are closer to room temp.
(never cook a cold steak)
Preheat your skillet until is very hot... Just don't want it to be smoking or start a grease fire.
Sear a minute or two on each side...
I don't think you would need to bake /'finish' the steak if you want it rare.

And, the one think I use mine for..... fresh southern cornbread!! Yum!
Find a good self-rising cornmeal mix that you like.
Mix it up with eggs, milk, and vegetable oil.
Preheat your skillet on the stove with a few ounces of oil while your oven is preheating.
pour the cornmeal batter into the hot skillet.
Bake in hot oven till done.
Enjoy hot, with real butter!

 

[Wishing on a star]

While I haven't ever tried a Bobby Flay iron skillet, I've never found a "pre-seasoned" one that was really, truly pre-seasoned. They have always needed to be used a few times before they developed that true "sheen" that a seasoned iron skillet needs.

I agree....
To season a new skillet...
Coat the whole thing with Crisco...
Bake in a hot oven.

 

[muffyn]

its great for ,aking fried potatos & pineapple upside down cake.

there is s dummies book for iron skillets, pick up that , good recipes.

 

[Lanshark]

I agree....
To season a new skillet...
Coat the whole thing with Crisco...
Bake in a hot oven.

I did mine with Crisco in a 500 degree oven for close to an hour.