Black skillet cooking is my preferred choice of cooking for several reasons. It's easy and fast, and the food is tasty. If you don't have a lot of time in your day, and most of us don't, consider changing the way you make your meals.
Black skillets are available everywhere. You can purchase them from high end specialty stores to low end hardware stores. When you buy one new it's usually silver in color. Believe it or not, you have to cook your skillet to get it ready for cooking! Bizarre, I know, but black skillets don't work well until they're, well… black.
To cook your skillet, unlike cooking your goose, coat your skillet with oil. I like olive oil because it can stand high heat without burning, but you can cook your skillet with the oil of your choice (no petrol please). Use a paper towel to rub the skillet all over including the bottom and the handle, pour about a forth of a cup into the skillet and place in your oven at 350 degrees. Let your skillet cook for about an hour then leave it in the oven over night.
The next day, your skillet should be black. If it isn't simply turn your oven on for another hour and let the skillet cook a second time. It will get blacker the more you use it. Once your skillet is cured wash it with mild soap and water. The most important thing to remember is to dry your skillet thoroughly after each wash. Never store a skillet that has water or moisture on it. I usually wash my skillet then put it on the stove top under low heat until it is completely dry. Once it is dry you should coat the inside with a small amount of oil before storing it away.
I always store my black skillet in my oven. The reason is because I use it to cook on most of the time. When I'm not cooking with my black skillet I'm usually eating out.
I rarely use my skillet to cook on my stovetop. I usually use it in the oven. I turn my oven on to about 375 degrees, leaving my skillets (I usually use two) in the oven to warm up. Once I've prepared the meat (Chicken, Fish, Steak, Burgers) with seasoning and chopped onions, peppers, garlic, or ginger I carefully remove one skillet and place it on a hotplate. I pour about a quarter cup of olive oil into the skillet then place the meat, onions, peppers, garlic, or ginger on and around the meat. I let the meat cook for about thirty minutes before removing the other skillet, where I place chopped potatoes (Idaho or sweet) and frozen vegetables like broccoli, green beans, or corn. While it cooks for thirty to forty five minutes more I'm able to get other things done without standing over the stove to cook in a more traditional way.
If you like cornbread with your dinner, the black skillet works great for that too.
Suggestions or comments, let us know.
