So, a few years ago, a guy I know posted about some pretty wonderful sounding food you could put together in a few minutes with fearless use of a cast-iron skillet. Sounded great, except I didn’t have one.
Then I got one – I think as part of our wedding registry, which it was on because of all that stuff I’d read – and… it sat in a cupboard, because it had a whole series of instructions on how to ‘season the pan’ and how you couldn’t actually wash the thing with soap, and you had to RE-season it after every use and…
Well, it just sounded hard.
Yes, I’m THAT lazy. Turns out that seasoning a cast-iron skillet consists of wiping it down with some vegetable oil and putting it away. Big deal.
Anyway, I decided to cowboy up this weekend and get that skillet going. Here’s what I did.