The skillet

the skillet

Uaah! We don’t need no microwave

Dance, now we’re sizzlin’

Whenever I want to rock and roll the groove a bit

Sexy shake from the heat I make, Cuz I know what it takes

My recipe ain’t raw

Do you feel it? — Yeah

Plain old pots and pans ain’t the same as the skillet

But can you feel it? — Yeah

In the skillet, the grease is poppin’

In the skillet, there’s somethin’ cookin’

In the skillet, the groove is brown

Turn off the gas and get some cookin’ class

It takes more than a hat to call yourself a chef, uh

Show a little self-control and you’ll learn how to roll

With the groove and fire up the skillet

Are you ready to teach? — Yeah!

School’s in — We cook on high heat in this skillet!

Yes, uh Fellas? — Yeah?

Are we cookin’ food? — No!

What’s cookin? — We’re cookin’ up the groove in this skillet!

Do you feel it? — Yeah

Plain old pots and pans ain’t the same as the skillet

Can you feel it? — Yeah

Dance, now we’re sizzlin’

Salt Garlic Now gimme some pepper, that’s good

Now personally, I like to use a little hot sauce

Jimmy Jam, spice it up

I think I need a little shortenin’, yeah yeah

I said I need a little shortenin’, la la la, la la!

Gimme some shortenin’, yeah

Do you feel it? — Yeah

Plain old pots and pans ain’t the same as the skillet

Y’all better put it in the skillet and cook it That’s right

Y’all don’t know what you’re doin’?

Get out the way Gimme that spatula

If you’ve got the time, we’ve got the skillet — Ha ha!

Too many cooks in the kitchen that don’t know how to cook it right

If you’ve got the time, we’ve got the skillet

I don’t know about that J

Yeah, after I eat dinner

I like to have some dessert

So I got to know, what’s for dessert

Sweeter than cake — Yeah

Sweeter than sugar, baby

That’s what I like to make — Uh uh, ha, haaa!

Speakin’ of cake, man

What about that check-out girl over there man?

That’s what I want — Yeah

That’s what I want to do — Yeah

That’s what I want, those kisses — Yeah

Got to simmer — Yeah!

Got to simmer — Yeah!

Make it nice and tender

That’s it, we done?

I think that’s it, I think that’s it — In the skillet

How To Clean a Cast Iron Skillet

Instructions for cast iron skillet cleaning often include a lot of don’ts: Don’t use soap, don’t use steel wool, don’t put it in the dishwasher. It’s almost enough to scare a cook off from cast iron completely!

However, with a few simple techniques, you’ll be able to keep your skillet clean, rust-free, and well-seasoned.

How To Clean A Cast Iron Skillet: Watch the Video

And don’t worry: if by chance you take off some of your skillet’s smooth seasoning, you can always re-season the skillet after cleaning. It’s not a big deal and not hard at all.

Cast iron skillet

Sponge or stiff brush

Clean, dry cloth or paper towels

Vegetable oil or shortening

Kosher salt (optional)

1. Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.

2. Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan’s seasoning.

3. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.

5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.

6. Store the skillet in a dry place.

  • Using soap, steel wool, or other abrasives is not the end of the world, but you may need to re-season the skillet. If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage – just be sure to rinse it well and oil it after drying.
  • Remove rust using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!). Again, it may be necessary to re-season the pan after cleaning.

Is this how you clean cast iron skillets? Share your own tips and tricks in the comments.

Originally published February 3, 2010.

the skillet

August 15, 2010 at 11:36 pm

(Spiced cherry and yogurt skillet cake)

My love affair with skillet cakes began a long time ago, when B and I used to make apple pancakes on a regular basis. The recipe for those pancakes originated from a newspaper cutting that has since been misplaced and is still dearly missed. My attempts to recreate the recipe have so far failed. Or maybe whatever we make now will never taste the same because we were younger then and more inexperienced in the kitchen, and it was a wonder to be able to combine shredded green apples with cinnamon, a pat of butter and a leavened batter to yield a large fluffy pancake which we proceeded to devour with vanilla ice-cream.

But as it turns out, I still have the capability to be in awe of how simple but soul-satisfying pancakes can be. If you’re in need of a boosted start to the day, I can’t recommend pancakes highly enough. I’m quite fickle when it comes to pancakes. Sometimes I like them thick and fluffy. Other times, I prefer them thin, drizzled with lemon juice and sugar, then rolled up and eaten without cutlery.

(Prune and buckwheat skillet cake)

This week, I resuscitated my long forgotten omelette pan from the depths of the pot drawer, to whip up some sourdough pancakes and other skillet cakes. Of all the recipes I’ve been trying out, this gluten-free prune and buckwheat skillet cake is probably the most unusual. It is worthy of an attempt by anyone reading this because I think it has great potential to be tweaked according to your own tastes. To my surprise when I first saw this recipe, the cake contains no added sugar apart from the mere tablespoon of honey, and no butter or oil either. The sweetness contributed by the prunes is amazingly all the cake needs to make it the perfect accompaniment to a cup of tea, when you’re craving something that’s not loaded with sugar. That is, as long as you don’t proceed to ruin things by pouring over a hearty dose of maple caramel sauce. That was just me trying (and failing) to resist the temptation to dessert-ify my breakfast.

(from Home Baking by Jeffrey Alford and Naomi Duguid)

1 cup pitted prunes

1/2 cup cognac or Armagnac

1 tablespoon honey, heated until runny

1 1/4 cups light buckwheat flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup whole milk

Chop the prunes into 2 or 3 pieces each. Soak them in the cognac for 8 to 24 hours.

Place a baking stone or unglazed quarry tiles, if you have them (or a heavy baking sheet) on a rack in the lower third of the oven and preheat the oven to 1&0’C. Butter a 9-inch cast-iron or other heavy ovenproof skillet.

Whisk the honey and eggs together in a medium bowl until tripled in volume. In a small bowl, mix together the flour, salt, and pepper. Stir 1/3 cup of the flour into the egg mixture, then stir in 1/3 cup of the milk. Repeat, alternating until all the flour and milk have been stirred in. Fold in the prunes and any remaining cognac.

Pour the batter into the skillet. Bake for 20 minutes, or until a faint line of brown forms around the edges of the cake and the cake is starting to pull away from the sides of the skillet. There will be small bubbles or holes on the surface.

Remove from the oven and let cool for 10 or more minutes before serving. The top surface of the cake will be tacky, but the crumb will be firm and spongy. Serve from the skillet, or flip onto a plate.

Skillet cake looks absolutely amazing. I haven’t tried it before because I don’t own a skillet… and I haven’t eaten it before, either! It looks so yummy. Nom.

So delicious! This Pain Aux Pruneaux looks wonderful!

Those pancakes look so plump and inviting! I have been meaning to work with Buckwheat- the Prune cake looks like a good option to start with. Love your skillet – very rustic and old world

ooh i want to try the spiced cherry! have you tried doing a skillet cookie?

i’m sorry, did you say maple caramel sauce? so much for any semblance of a diet in my life.

Haha I always wonder whether things I tasted when I was younger were that much better or just lack of experience made them seem better. I love the idea of a skillet cake, I need a pan like that!

I don’t think you could have the skillet cake without the maple caramel sauce! And I love the omelette pan you’ve used, it looks so rustic.

I have got to try this!! I only recently got a skillet and aside from making bread rolls and omelettes haven’t used for anything new. This is perfecT.

Yum! Have never tried a skillet cake. The prune one sounds lovely and I like the way I can have the alcohol because it will be cooked

I love my cast iron skillet and love the idea of using it to make cake. This is great!

I haven’t heard of these before either, but I love my pancakes thick and fluffy! I’ll definately give them a try.

Lorraine @ Not Quite Nigella said,

Interesting looking cake. I’ve never made one myself! Is it like one giant, thick pancake?

This looks DIVINE! I have three black skillets and love to use them, but never for baking! Must try this. I’m also just starting to experiment with gluten-free baking and low-sugar baking. This fits the bill for sure.

That all looks amazing, but I especially like the idea of sourdough pancakes. Yum.

I need to buy an oven-proof skillet! And I have never seen any pancakes as impressive as these! And love the very Breton of flavors in this pancake!

Oh that sounds lovely! That book is one I’ve had on my to-buy list for quite a while, and this might be just the reason to buy it. Also, sourdough pancakes? AWESOME. I definitely need to get a new sourdough starter going now that I’m in my new apartment and all settled.

This love the skillet cake and the sourdough pancakes. Like you, I’m pretty picky when it comes to my pancakes. They are one of my favorite breakfast items and I have yet to try sourdough ones, so time to give this a go!

I love skillet cakes and this looks amazing! I haven’t had one in so long – I’m going to have to try this!

Uuuuuh… is it just me or is everyone else searching the net for a recipe for maple caramel sauce, too?

I have to buy a skillet, I feel I’m missing out on so much by not having one – this looks delicious

Oh yum, it’s not fair to but pictures on your blog and not explain how you made them, or at least where you got the recipe for the spiced cherry and yogurt cake.

Hi Di, that cherry and yogurt cake is an adaptation of the every-day skillet cake recipe in Home Baking by Jeffrey Alford and Naomi Duguid.

I love prunes in cake. and I JUST bought my first bit of buckwheat, so this may be bookmarked for use. thanks!

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