CAST IRON

Best uses

*Don’t boil water in cast iron. It can cause the seasoning to flake off.

• Breakfast: eggs, pancakes, crepes, omelets

• Proteins: meat, fish, chicken, hamburgers, sausage, bacon

• Crispy edges: toasted sandwiches, fried rice, frittatas 

• Roasted veggies

• Pies, cakes, pizzas, breads

Seasoning

Note: these are the steps for polishing your seasoning. To completely re-season, you’ll want to do it in the oven.

1. Wipe the entire pot/pan down with a high heat oil. 

2. Heat over low heat until it’s dry. 

3. Wipe away excess. 

Cooking

1.  Let the pot/pan heat up slowly and completely before adding anything to it (start on a lower heat, then move up to medium to avoid warping).

2. Tips for cooking meat, bacon, eggs, potatoes

Cleaning 

Note: Never soak a cast iron in water as it can rust. 

1. Wipe out any oil.

2. Run the skillet under hot water (not cold).

3. If food is stuck, use a scraper. 

4. Dry it with a towel or paper towel.

5. Pour a little oil in it. Coat the inside using a paper towel. Allow it to dry over a low heat. 

Storage

• Avoid stacking cast irons (including storing the lid on top of the pot/pan). If you need to stack them, place a paper towel between the two items to prevent moisture buildup. 

Helpful resources: Solidteknics FAQs and Solidteknics seasoning

STAINLESS STEEL 

Best uses

• Salty or acidic (lemon juice, tomato juice)

• Grains: pastas, rice, risottos, casseroles

• Wet foods: sauces, soups, stews, curries, paella, jams

• Boiled veggies

• Slow-cooked food

• Cookies, brownies

Seasoning 

Video tutorial: how to season stainless steel

Note: Seasoning will wear off over time, or when the pan is washed well with soap.

1. Heat your pan for a couple of minutes (start with a low temperature, then slowly increase it). Use the water droplet trick to find the right temperature.

2. Add a high heat oil and swirl it in the pan to coat the sides.

3. When the oil starts smoking, turn off the stove and remove the pan from the heat. Let it cool completely (may take up to an hour).

4. Drain any excess oil and wipe it off with a paper towel.

Cooking

1. Cold foods are more likely to stick, so let foods sit out for 15 minutes if possible. 

2. Let the empty pot/pan heat up slowly. Use the water droplet trick to see if it’s at the right temperature.

3. As soon as you hit the right temperature, add oil and start cooking. (Tip: Don’t flip food too soon as this can increase the likelihood of it sticking.) 

Cleaning

1. Allow the pan to cool. 

2. If the pan is seasoned, just wash it with warm water, not soap. 

3. If food is stuck, use a scraper. 

4. Dry immediately. 

Storage

• Place a layer of paper towel between stainless steel items to prevent scratching and humidity buildup.

Helpful resources: Slice of Kitchen and Solidteknics