Tuesday, August 26, 2008

The Cast Iron Advantage

Endurance athletes and almost all women could stand to add a little iron into their diets. What better way than to learn to bring back an old tradition? The cast iron skillet has become the best cooking tool I own. Mix in Grapeola oil (found at Winco), an aluminum spatula and paper towels and you have the perfect ingredients for an amazing cooking utensil.
Some say to never wash cast iron with soap, but I've learned the hard way that it will save you a huge hassle to just wash it. There is a big BUT on that though. When done cooking, get everything out that you can with the aluminum spatula, then let it cool off before washing it. Once you've washed it, dry it off immediately with a paper towel. Turn on the stove again and heat it back up some to make sure all the water is 100% gone and then apply some oil again. Wipe off all the oil with a second paper towel as best you can and vuala, you have yourself a perfectly ready to re-use cast iron skillet. One thing that I've found is that lard just doesn't work like the reports I've read on the web, it makes everything stick.

The cooking buddy of choice

Blackened catfish with a Wild Blue brewski to wash it down

Elk burger and diced up potato with some carne asada seasoning

Salmon fillet with brown sugar... and a Samuel Smith Oatmeal Stout

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