Lodge cast iron skillet vs. a lidded baking dish – SFGate
Here’s when to use a lodge cast iron skillet vs. a lidded baking dish for your favorite recipes. Both are practical pieces of cookware with some similarities and several important differences.
The Lodge brand seems to have a cult following. There are the home cooks who leave their well-loved cast-iron skillet on the stove at all times, patiently awaiting the next meal. But even if you’re a cast iron die-hard, it’s time to face the facts: the dish simply can’t do it all. For some kitchen tasks, you need a lidded baking dish to do the job well.
What is a Cast Iron Skillet?
Cast iron is a beloved and ancient cookware material. It’s made from high-carbon metal that’s heavy-duty and heats well on the stove or in the oven. Though it might take a bit longer to heat a cast iron pan than a thinner and lighter stainless steel pan, cast iron will retain that heat for far longer. This makes it the preferred material for searing, as the surface doesn’t immediately cool off as soon as you add a steak or grilled cheese sandwich.
These skillets slide easily from the stove to the oven, and even develop their own natural nonstick layer over time. The more you use cast iron, the more seasoned (or non-stick) it becomes.
When it comes to cleaning, cast iron is not dishwasher safe. However, despite what you may have heard, it’s easy to maintain your cast iron cookware: After use, simply rinse out any food (use a bit of mild dish soap and a soft sponge if necessary), then dry the pan thoroughly. The worst thing you can do for your iron cookware is to let it sit wet, which can cause rusting.
When to Use Cast Iron Cookware
The joy of cast iron is its versatility. On the stove, this is the ideal surface for flipping fluffy pancakes, searing juicy steaks, and tossing stir-fries. In the oven, it can be used for braising, making quiches, and even deep-dish pizzas.
In addition, any time you want to sear something before cooking it …….