our kitchen. These skillets are seasoned and ready to use but however, you might need to season them again for a smoother and better finish. Perfect for cooking, steaks, paninis, vegetables, and more. Its generous size provides ample cooking space and can be used in the oven or over a campfire. That lovely sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually nonstick. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron. To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half inch of cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of paper towels to rub the inside of the pan until it is smooth. Benefit of using cast-iron pans in place of nonstick pans is that you avoid the harmful chemicals that are found in nonstick pans. The repellent coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental problems. You can make or toast bread, casseroles, egg dishes, burgers, chicken, fish and more; After each use, and particularly after you wash it with water, you must thoroughly dry and condition the pan with oil for longer durability
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