I love cooking with cast iron! Have you tried it?
My collection includes one dutch oven; four cast iron skillets–one 5″ mini skillet, two 10″ skillets and one 12″ skillet; and a reversible pancake griddle. Every piece is used on a regular basis in my real food, gluten-free kitchen.
As much as I loved cooking with cast iron, one problem continued to plague me: food–especially fish–would stick to my cast iron cookware. Then one day, a friend mentioned this amazing tip to keep food from sticking to cast iron…
How to Keep Food from Sticking to Cast Iron
Are you ready for this? It’s so simple, you won’t believe it.
Salt the skillet.
See that Herbed Salmon in the photo above? It starts out top side down, herbs and all. If I don’t salt the skillet, the herbs stick to the bottom of the pan when it’s time to flip over the fish.
However, if I lightly salt the skillet (after adding a very small amount of coconut oil or cooking fat–see below), the salmon is a cinch to flip over and the yummy herb topping stays in place. Hooray!
Need more detailed instructions?
- Heat the skillet.
- Add your oil, grease, fat.
- Lightly salt the skillet. Be sure to use unrefined sea salt!
- Cook your food.
Note that you may want to adjust your recipe slightly to include less salt to keep the end product from tasting too salty.