CAST IRON SKILLETS

Iron skillets are my favourite pans to cook with. Don't be afraid of them! They'll last forever if you take care of them. Here's how I do it.

Seasoning:

1. Place foil at the bottom of your oven and preheat to 230° (450°F)

2. Scrub skillet well in hot soapy water

3. Dry thoroughly (first with a lint-free cloth and second on the hob with low heat)

4. Spread a thin, even layer of melted lard (if you're planning on using the skillet often) or melted coconut oil all over the skillet (don't forget the bottom and the handle)

5. Place it upside down on a middle oven rack

6. Turn off the oven after 1 hour and let the skillet cool in the oven

You should season the pan when you buy it and once or twice a year after that.

Cleaning

1. After cooking, let the pan cool with any leftover fat

2. Sprinkle coarse salt into the pan and use kitchen roll to scrape off any stuck-on bits with the salt crystals

3. After loosening said stuck-on bits, rinse the pan with hot water

4. Dry thoroughly (first with a lint-free cloth and second on the hob with low heat)

5. Once dry, coat the surface with a little oil

If the unthinkable happens and you have to clean it with soap (or someone cleans it with soap by accident) just pretend it's a new pan and start seasoning again. If you're new to iron skillets, this is a good one to start with!