By EatingWell Editors
Cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, and after decades of making cast iron skillet recipes, they're as good as new.
To season your cast iron skillet, cover the bottom of the pan with a thick layer of kosher salt. Add at least half an inch of cooking oil and place over high heat. When the oil starts to smoke, pour the salt and oil into a bowl. Using a ball of paper towels, rub the inside of the pan until it is smooth. The cast iron skillet is now seasoned. When you clean your cast iron skillet, never use soap. Simply scrub your skillet with a stiff brush and hot water and dry it completely.
If you’re in the market for a cast-iron skillet, but don’t have time for yard sales, find them at kitchenware stores or online at lodgemfg.com.
Have a flat-top stove? Although some manufacturers warn that cast iron can damage the surface of the stove, we’ve found it can be safely used as long as you avoid dragging the pan across the surface.