I’m spending Labour Day lounging around - it’s a gorgeous day outside - and playing catch-up with all my cooking magazines. Dreaming about what I’ll be eating this coming month. Cooking magazines are true muses and such fun.

I’ve been thinking about getting a cast iron pan, so it’s perfect that this month’s issue of Eating Well carries an article entitled “Cast-Iron Chef”, featuring one-skillet dinners for cast iron pans (I imagine they work in other pans, too) but also a great tip for seasoning your new cast iron pan. I’m blogging about it here so I’ll remember it when I buy mine!

“Cover the bottom of the pan with a thick layer of kosher salt. Add at least half an inch of cooking oil and place over high heat. When the oil starts to smoke, pour it into a bowl together with the salt. Using a fat ball of paper towels, rub the inside of the pan until it is smooth. The skillet is now seasoned.”

I had always thought that seasoning a cast iron pan merely required heating cooking oil in it before your first use. This seasoning recipe includes salt, though, and once seasoned, your pan will become virtually nonstick.

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