My parents have always used heavy cast iron skillets for cooking, and several years ago they gifted me with my very own skillet. The implement must weigh eight pounds, and I very carefully oil the pan every few months or so. This includes adding about ¼ cup of oil or more into the skillet (canola or olive oils work well) and heating the pan for a few hours on very low heat, stirring the oil around now and then with a steel spatula. After the pan has cooled, I wipe out the remaining oil with a paper towel and it’s good to go. Nothing ever sticks in the skillet if it’s properly oiled – not even gravies, eggs, vegetables or meats.

 

My father imparted cleaning wisdom to me early on – never wash a cast iron skillet in soapy water. Simply wipe it out, and if need be rinse with hot water.

 

However, I have yet to convince my husband of the benefits of using the cast iron skillet – he still prefers his Teflon-coated pan that has certainly seen better days.