Step Three: Pour several tablespoons of your favorite oil (I use olive or canola) on the pan, tilting the pan back and forth to coax the oil into covering all of the skillet’s cooking surface.
Step Four: Season your meat with a rub or salt and pepper, then place the meat into the pan with care to make sure that you’ve placed even distance between each piece. Do not move the meat at all until its achieved a nice brown color on the bottom and its ready to flip (about 4 mins)…If you’re roasting cuts of chicken with the skin on, I recommend putting the skin side down first into the pan as this will best render the fat and make the skin crispy.
Step Five: After you flip your meat, let it sear for several more minutes on the opposite side and then transfer your pan to the oven. Cooking times will vary depending on meat’s thickness.
Step Six: Remove meat from oven. Transfer meat to a cutting board and let sit for a few minutes. Then, enjoy delicious moist meat that tastes like you ordered it from a fine restaurant!
Try these other delicious recipes for breads and desserts that you wouldn’t think you can make in a skillet.
Mistakes NOT to make with your cast iron skillet…
– Never use a metal spatula or cooking utensil on your cast iron. Period. This will scratch the surface of your skillet bringing up the seasoned coating and thus removing the naturally non-stick surface of the pan. Also never use a metal scouring pad. Opt for a plastic scrub sponge or scraper instead.
– Don’t ever air-dry your cast iron pan or leave it to soak overnight. I know its tempting but this will invite rust to creep all over your pan. This doesn’t ruin it permanently, but you’ll have to season your pan all over again. As I mentioned before, use a clean cotton or linen dish cloth to dry your pan off, and rub a few drops of oil on the cooking surface to ward off rust until you use it again. My favorite way to dry my cast iron pans is to put them back on a medium hot burner to heat-dry for a few minutes. Then I rub olive oil in with a paper towel to really ensure I maintain the pan’s seasoned surface.
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