When Mighty Nest asked me what non-toxic product I wanted to feature this month and more importantly GIVEAWAY (enter t win everything pictured above at the bottom of this post), I had to go with the cast iron skillet. Hands down. I know that many of you have this on your wish list. And if you already have one, you can probably use a second!
I often notice that even my most health-conscious friends keep a non-stick skillet around for cooking eggs. My husband being one of those. With a few tips, it’s actually quite easy to make eggs in a safe, non-toxic cast iron skillet. I regularly make fried eggs and scrambled eggs in my cast iron skillet.
Tips for Making Eggs in Cast Iron
- Make sure your cast iron is well seasoned. Most of them come pre-seasoned. But, you can actually season it again, if you want to ensure that it has a really good non-stick surface. Although, I used the Lodge cast iron from Mighty Nest as is, and it worked great. When I season my cast iron, I follow these instructions, but I use a healthy fat such as duck fat or coconut oil.
- Use enough fat. I use at least 1 tablespoon in my 10 inch cast iron skillet when making eggs.
- Choose the right heat. Heat your oil over medium-high heat before adding the eggs. But, don’t let it get too hot. If your oil starts smoking and bubbling, then it’s too hot. If it gets too hot, this is when the eggs stick to the pan.
- Be patient. It might take a couple of tries to get the temperature just right on your stove. But, once you have it dialed in, you’ll find that cooking eggs in cast iron is a cinch. The eggs should slide right out of the pan!
How to Care for Cast Iron
- Avoid metal scouring pads. They can remove layers of the seasoning and expose the metal. You can use the Lodge scrub brush that is part of this giveaway!
- Don’t place your cast iron in the dishwasher.
- Do not wash with dish soap. Although, a little bit of dish soap won’t cause any major damage. I occasionally do this.
- Clean with salt and oil. If you have crusty bits stuck to your pan, the best way to clean is with kosher salt while it is still warm. Read this post for the exact method.
- Don’t soak your cast iron in water. It’s okay to wash your cast iron with water, but don’t allow it to soak. Dry it immediately and rub it down with some oil.
- Occasionally season your cast iron. When you notice that the non-stick surface is not as effective, then it’s time to season your cast iron again. It’s actually quite easy. Some great fats to use are duck fat, ghee or coconut oil. You can read this post for step by step instructions.
What to Make and Not to Make in Your Cast Iron
- Dishes that do well with high heat. Cast iron gets super hot, so it is great for food like steaks that can use a nice sear.
- Foods that are going to be transferred to the oven. Cast iron is oven-safe. I often use it to sear my pork chops or steak and then I finish them off in the oven.
- Stir-fries. Stir-fries turn out delicious in cast iron. I even have a cast iron wok, which I love!
- Eggs. See tips above on how to cook eggs.
- Roast a chicken. I often use my cast iron skillet to roast a chicken in the oven. See my recipe here.
- Fried foods. I love using my cast iron to shallow fry foods like, Paleo Chicken Tenders.
- Avoid cooking delicate fish. Delicate fish like Tilapia, will likely flake apart and not lift easily with a spatula.
- Avoid cooking highly acidic foods, like tomato sauce. Unless your cast iron is incredibly well seasoned. If not, you will risk the acidity of the liquid potentially reacting with the exposed metal causing damage to the pan. It can also impart a metallic taste to the food.
Are you ready to enter to win everything pictured below? Enter to win the below for yourself AND if you win, your elementary or pre-school will win $100. Giveaway ends 1/15/15. Good luck!