Bossy’s Cast Iron Skillet. Actually Bossy has two of these amazing skillets in different sizes, 10 1/4″ and 8″. Both of them are Lodge skillets, which are inexpensive and available everywhere including hardware stores.
There are brands with haughtier cachet which you can find at auctions and yard sales, such as Griswold–but Bossy thinks, ack, why?
And Bossy isn’t into purchasing cast iron pre-seasoned, because it really doesn’t take long and it’s part of the fun! Bossy knows every inch of her now-black skillet was seasoned thanks to her very own elbow grease, hold the elbow.
The basic idea to seasoning cast iron: soap is only going to hit your new pan one time: when you bring it home from the store. Scrub well with dish detergent, dry, and apply a thin layer of shortening to the entire pan, inside and out. Place upside down in a 350-degree oven for an hour with a piece of tin foil on the oven rack underneath to catch any funky drips. Cool to room temperature in the oven.
From this point on, you need only apply a very thin coating of vegetable oil or olive oil between use to prevent rusting. To clean the pan, Bossy fills with a bit of water and returns it to a flame and cooks away any stuck bits from the sides and bottom. Then she dries the pan and wipes the cooking surface with a small amount of olive oil, which she applies with a napkin.
Iron skillets allow for browning in a way that ordinary skillets don’t, and they throw a nice crunch on sauteed things while not requiring deep frying. Check one out today!