 |
Dianne Scheinberg, MS, RD, LDN Responds:
Dianne Scheinberg, MS, RD, LDN, owner of a nutrition counseling and consulting firm in Newton, Massachusetts, responds: Cast-iron skillets are a good, old-fashioned tool for fat-free cooking. If used properly, they provide a stick-free surface that needs no oil. What's more, they heat evenly and consistently, last a lifetime if cared for properly, and can be used on the stove or in the oven. Here are some tips to get you started.
Choose a size that suits your needs (10-inch or 12-inch) and has a lid.
Avoid those with wooden handles, which can't be used in the oven or on a campfire.
Remove the food-safe wax on your new skillet with a scouring pad, dish soap, and hot water. The skillet will be gray in color but blacken with use.
Season and create a nonstick seal on a new skillet by rubbing in a thin coat of neutral cooking oil (canola, sunflower). Heat the skillet in a 300 to 500ºF oven for 30 to 60 minutes, laying it upside down on aluminum foil to catch the drips. Let it cool to room temperature, and repeat the process several times.
Do not soak the skillet in water or put it in the microwave or dishwasher. Instead, wipe it clean after each use with warm water. Remove excess moisture on the skillet to avoid rusting. The more you use your skillet, the more it will blacken and become seasoned with rich flavors—perfect for years of fat-free cooking.
|
Dianne Scheinberg
MS, RD, LDN
|
