Don’t go near your dishwasher!
on a Southern-style menu. “Skillets are great for whatever you need to fry, really,” Elder said. The cookware also helps chefs adapt to trends, as workers found at Partners Pizza in Summergrove. As the no-carb diet craze ravished menu items with bread, servers watched customers order pizza and scrape the toppings off to eat. “We had stacks of crust left on the plates,” said owner Taasha Blevins. “If customers only wanted the stuff on top, we thought we could CBK001416_SpecialPerksAd-EALMag.103013.pdf
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The seasoning layer on a cast iron skillet protects the cookware from rusting and provides a non-stick surface for cooking. To seal in the flavor, don’t leave your skillet in water, and don’t use soap to clean it. “If you cook cornbread, just wipe it out, put oil in it, and clean it with a paper towel,” said Kathy Laster, a home cook and exhibitor at Franklin Road Flea Market. “If you cook soup, rinse it, put oil in it, and put it in the oven for 20 minutes to get it good and hot.” Some cast iron connoisseurs recommend never cleaning the pans at all. Simply rinse with hot water and scrub with a stiff brush. Others suggest using mild soap and water before re-applying a thin layer of fat or oil. Still others say scrub skillets with coarse salt using a paper towel. “Never run it through a dishwasher. Give it a good wipe and put it away for next time,” said Wayne Shivers, executive chef at The Cellar in downtown Newnan. “That’s what makes it so great. It holds the seasoning.” Shivers also reminds first-time users to season new skillets before use. “Put it in the oven to cook for a while with some salt to permeate the cast iron,” he said. “You have to take your time and do it right, just like breaking in a new car.” 10:40 AM
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