Thursday, January 13, 2011

Skillet Potatoes

This post isn't really a recipe. I recently acquired a cast-iron skillet, and I have been amazed by how almost everything tastes better when cooked in this. I made some skillet roasted potatoes as a side, and they crisped better than any other non-stick pan I've cooked in. I used a little more oil than I usually would, but my skillet is new and still getting its "natural non-stick" surface. I imagine that after a few more uses, I can use lesser oil and still get similar results. The great heat capacity of the skillet cooks food quickly, giving it a crunchy outside and a soft inside. It does require a little more care than other cooking surfaces - clean-up immediately after cooking with hot water. I don't use soap. After drying thoroughly, it needs to be coated with a thin layer of vegetable/canola oil and stowed away. I'm looking forward to cooking a lot in this skillet.