Cast Iron Skillet Cauliflower Steak

Cast Iron Skillets are nostalgic and intimidating.  I grew up with a grandmother who’s only pans were cast iron.  She could do anything in them.  My aunt, as well, always had cast iron pans.  Auntie Bea, having come from the next generation (recently passing at 92), had her share of more contemporary cookware such as nonstick and Farberware.  What has always struck me as interesting is my grandmother and aunt referring to the cast iron skillet as a spider.  So, I being the next generation, think of them as “The Spider”…having no idea why.

 

Well, here’s why.  Way way back when, even before my grandmother’s grown-up years, cast iron skillets were used on open fires and had three small legs to keep the pan above the flames.  I guess they thought that it looked like a “spider”.  And…the term just stuck. 

That’s the nostalgic part, here’s the intimidating part.  My grandmother and aunt could fry an egg in it that tasted amazing. Talk about the true test of a non-stick pan.  There was nothing intimidating to them.  They knew how to use it. I, the third generation, want everything clean, sanitized, lots of soap and hot water is good, be sure not to scratch it, use the right tools, and I want it to look perfect. 

For starters, heat kills everything.  Water cleans but does not sanitize. Cast iron loves heat and hates water (it doesn’t want to rust!).  Here’s the basic rules for keeping your cast iron in great condition.

• After cooking, whip it down with a paper towel. Rinse in water (no or very little soap) and dry completely.  Putting it back on stove top over low heat will dry it right out.
• If food is stuck on the bottom add some water and bring to a simmer. Using a spatula scrape off the food bits.  Rinse and dry completely.
• It’s iron, it loves oil. After cleaning, give it a couple drops of oil and rub in the oil with a paper towel.  It will shine and smile at you!

Here’s a couple tips on cooking with cast iron pans.

• Add a small drop of oil and rub in with a paper towel before cooking.
• Preheat your pan for 8-10 minutes.
• Your pan does well at low heat and can also hold up to 500 degrees.

 

The recipe I created is completely different than anything my Grandmother or Aunt ever cooked in their spiders.  But it shows how versatile a cast iron pan can be.