Cast Iron Skillets have long been treasured kitchen staples for stovetop frying and oven baking. They are perfect for searing meat, poultry and fish, creating a browned caramelised surface and sealing in moisture.
Using the pan juices to make a sauce after cooking foods like steak will give depth of flavour. Extremely versatile, they can withstand any cooking temperature, so can be used on the hob or in the oven for a vast array of cooking tasks including making fish cakes and frittata or baking a dessert for four people.
The Cast Iron Skillet is now available in Meringue, a brand new colour from Le Creuset.
Here are a few tips for cooking with cast iron -
Cast iron heats up evenly across the base and sides of the pan, so keep your heat low and heat through slowly (low-medium heat) when heated to the desired temperature turn your heat down and the pan will retain the heat. Use an oil with a high smoke point and brush on to your food rather than adding it to the pan, this will stop the oil from smoking as the pan is being heated. When turning meat don't be tempted to move it too soon, if it sticks then it hasn't sealed yet so leave it for a minute, it should release cleanly and easily if sealed.
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