Your Cast-Iron Skillet Cast-iron skillets have been utilized almost religiously for a long time, but they became especially popular at the beginning of the 20th century. In some families, HOW TO CLEAN AND PRESERVE
a cast-iron skillet is passed down from parents to children to grandchildren — and for good reason: When properly cared for, a good cast- iron skillet can last for generations. There’s nothing quite like a classic breakfast of bacon and eggs right out of the iron skillet. The problem is, once breakfast is over, you’re left with grease and other stuck-on food. But if you follow these steps, you’ll be left with a cast-iron skillet that’s good as new and ready for its next use.
The best way to clean cast iron is to use heat. If you’ve let the skillet cool after cooking, start by heating it back up
until you get a touch of smoke coming off the grease or stuck-on food. As the skillet heats up, turn on the tap and let it run as hot as possible. (Warning: Never run cold water over hot iron. You’ll crack the metal and ruin the skillet.) Rinse the hot skillet under the hot water. There will be a lot of steam, so be sure to lean back a little! Then, using a wood or silicone spatula (never metal — this will scratch the iron), remove all excess grease and food particles. They should come off like a breeze. If any food particles remain, it’s time to break out the salt. Once the skillet is cool, add about a tablespoon of coarse salt and one tablespoon of water. With a soft sponge, scrub away the leftover debris. Once the remaining particles are gone, rinse and dry thoroughly. To make sure your skillet is completely dry, set it back on a hot burner for a few minutes so that all leftover water drops evaporate. To maintain the nonstick surface of the skillet, you’ll need to complete a few more steps. Remove it from heat and use a lint-free rag to gently rub a tablespoon of vegetable oil (coconut and peanut oil work too) into the surface of the skillet. Cover all parts of the skillet, including the bottom and handle, with a thin layer of oil, and when you see that dull shine, it’s good to go!
Panzanella, a Tuscan favorite, is a salad that features hearty chunks of bread instead of leafy greens as its base. What could be better for a late- summer cookout? LATE- SUMMER PANZANELLA
Inspired by Food Network
INGREDIENTS
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1 small loaf French bread, cut into 1-inch cubes (6 cups) 3 tablespoons extra-virgin olive oil
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1/2 red onion, thinly sliced
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1 cucumber, sliced into rounds
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Every time you use your cast-iron skillet, follow these steps. It may sound like a bit of extra work, but your skillet will reward you with decades of delicious meals!
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20 basil leaves, chopped
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2 large tomatoes, cubed
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Salt, to taste
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2 red bell peppers, seeded and cubed
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Vinaigrette
INSTRUCTIONS
1. In a large saute pan, set to medium-low heat and add olive oil. Add bread and 1 teaspoon salt, tossing often, for 10 minutes or until toasted. 2. In a large bowl, mix vegetables and herbs. Toss in bread and your favorite vinaigrette and mix again. 3. Serve immediately or allow to sit up to 30 minutes for the flavors to meld together
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