Before starting make sure your skillet is clean. Choose your method of heat and get cooking.
If using a barbecue or fire pit get these prepared and up to temperature and ready to cook. Add the skillet and heat until smoking.
Otherwise heat the skillet on a hob at medium to high heat for about 4-7 minutes, until just smoking.
To test if the temperature is hot enough when adding the food there should be a sizzling sound.
Steaks
• For the best results cook your steaks at room temperature. Remove from the fridge and leave covered at room temperature for about 2 hours. It’s your choice if you rub or brush the steaks all over in a little oil before cooking.
• If you have chosen not to oil the steaks simple at 1-2tsp oil to the hot skillet and get cooking.
• Holding the steaks with tongs place the fat edges on the skillet and if it sizzles the temperature has been reached. Cook for about 3-5 minutes, until the fat starts to render out is well seared and golden. This also helps to oil the pan when cooking the other sides of the steak.
• Turn steaks over and cook on both sides over a high heat for the recommended recipe cooking time. Don’t be tempted to move the steaks on the skillet whilst cooking. You will get a better sear and the steak will not stick to the skillet if you leave each side to cook for the allotted time.
Fish: prepare as required
• Add about 1-2tsp oil to the skillet, swirl skillet to evenly coat the base and heat over high heat until hot and just smoking.
• Cook Fish skin side down first. This ensures the skin is nice and crispy and golden without over cooking the flesh. Flip over and continue following recipe cooking instructions, reducing temperature if necessary.
Chicken/Pork/Lamb/Kebabs: prepare as required
• Add about 1-2tsp oil to the skillet, swirl skillet to evenly coat the base and heat over high heat until hot and just smoking.
• Add meat and cook over a medium to high until golden following recipe cooking instructions, turning occasionally and reducing temperature if necessary.
Vegetables: prepare as required
• Add about 1-2tsp oil to the skillet, swirl skillet to evenly coat the base and heat over a medium to high heat until hot.
• Add vegetables and cook over a medium heat until softened and or golden following recipe cooking instructions, stirring occasionally, if necessary and reducing temperature if needed.
Drop Scones/Pikelets/Eggs: prepare.
• Add 1tsp oil and or a knob of butter to skillet and heat over a medium to high heat until hot, melted and sizzling.
• Follow recipe.
• Eggs need a lower temperature to cook evenly so heat on a medium heat until just hot. Crack in eggs and if bubbling too much reduce temperature until cooking slowly.
General:
• Cooking with cast iron is intuitive and temperatures will vary depending on your heat source and how well you know your hob. Controlling the temperature of skillets is a little easier. Think of it as a superior frying pan to an ordinary one. It can get considerably hotter, has better heat distribution giving excellent results every time.
• Cooking large quantities at a time will reduce the temperature more quickly so keep heat source turned up, if required, or if you are unable to cook for longer.
• Once food is initially seared, on all sides, over a high heat it maybe that it needs longer cooking time at a lower temperature. So either reduce temperature or transfer to a low to medium oven to finish cooking.
• If using a barbecue or fire pit to help control the temperature of the skillet carefully move to a cooler area of the barbecue or fit pit to reduce the temperature.
• Although non stick don’t be tempted to move food around before the recommended cooking time as the food may stick and will not give a golden finish. Food may stick initially to the skillet but will release during cooking if left.
• You can substitute your baking tins, roasting trays, frying pan and pie dish. Follow the recipe using your skillet instead.
• Great for stir-fries, one pot meals, casseroles, crumbles and baking....the list is endless.
• The skillet can be transferred from one cooking source to another, for instance from hob to an oven or grill.
