Couldn’t make it to our Cast Iron Cooking Class? Don’t fret! Chef Ian has offered his expertise in how to season your skillet. If you’re eager to test out your cast iron skills, we’ve also included one of our favorite recipes for you to try. We recommend the Petit Verdot alongside this dish.
Season your Skillet 101
Give the pan a good scrub with warm, soapy water, then dry it thoroughly by heating the pan over low heat.
Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil like vegetable or canola.
Put the oiled pan in a preheated 450°F oven, upside down with a piece of aluminum foil or sheet pan to catch any oil drips, although you shouldn’t have any.
When the half hour is up, take the hot pan out. (Remember: It’s hot!) Now rub it once more all over with the oil, buffing it out as before. Then put it back in the oven for another 30-minute spell. Repeat the process one additional time.
Once you’re done, just let the pan cool down. It’s now ready for cooking.
Jalapeño Rosemary Cornbread
1 cups cornmeal
3 cups all-purpose flour
1 ⅓ cup sugar
2 T baking powder
1 tsp. salt
⅔ cup vegetable oil
3 T melted butter + 1 T for the cast iron pan
2 T honey
4 eggs, beaten
2 ½ cups milk
2 sprig rosemary, chopped
1 each jalapeño pepper, seeded and stemmed, minced
Preheat the oven to 350 degrees, place a cast iron skillet inside the oven to warm up while the batter is being prepared.
To begin, combine the cornmeal, all-purpose flour, baking powder, and salt in a mixing bowl. In a separate bowl combine the sugar, oil, butter, honey, eggs, and milk.
Mix the dry and wet ingredients together, making sure to not over-mix. Fold in the rosemary and jalapeño pepper.
Carefully remove the cast iron skillet from the oven, grease the cast iron pan with the one extra tablespoon of butter.
Bake at 350 for 20 mins then check and rotate the cornbread 180 degrees, continue to cook until a toothpick comes out clean with no wet batter attached.
Interested in advancing your cooking skills? Try one of our intimate classes, taught by Chef Ian himself.