Frying with a cast iron pan/skillet can yield delicious and crispy results when done correctly. Here's the best way to fry with a cast iron pan:
Preheat the pan: Place the cast iron pan on the stove over medium to medium-high heat. Allow it to preheat for a few minutes until it reaches the desired cooking temperature. Cast iron is an excellent heat conductor, so it retains heat well and provides even cooking.
Select the right oil: When it comes to choosing the oil for frying in a cast iron pan, it's best to opt for oils with high smoke points. Oils like vegetable oil, canola oil, peanut oil, and sunflower oil are great choices. These oils can withstand higher cooking temperatures without breaking down and producing smoke.
Add enough oil: You'll want to add enough oil to the pan to create a thin layer that covers the entire cooking surface. The oil should be hot but not smoking when you add the food.
Monitor the temperature: Once the oil is hot, carefully add the food you want to fry. Avoid overcrowding the pan, as this can cause the temperature to drop too much and result in soggy, unevenly cooked food. Use a cooking thermometer to monitor the oil's temperature and adjust the heat as needed to maintain the ideal frying temperature, usually around 350-375°F (175-190°C).
Cook in batches: If you have a large quantity of food to fry, it's often better to do it in batches. This ensures that the food cooks evenly and maintains its crispiness.
Use a slotted spoon or tongs: When the food is done frying, use a slotted spoon or tongs to remove it from the hot oil. Place the fried items on a paper towel-lined plate or a wire rack to drain any excess oil.
Season the cast iron pan regularly: Properly seasoned cast iron pans have a natural non-stick surface, which can enhance the frying process and make it easier to flip and remove the food.
Does it matter what type of oil you use?
Yes, the type of oil you use for frying can make a difference. Oils with high smoke points, as mentioned earlier, are ideal for frying in a cast iron pan because they can withstand the high temperatures without smoking or breaking down. Using oils with low smoke points (such as butter or extra virgin olive oil) can lead to unpleasant flavors and even burnt food.
In summary, frying with a cast iron pan involves preheating the pan, using the right oil with a high smoke point, maintaining the appropriate frying temperature, and cooking the food in batches. By following these steps, you can achieve delicious and crispy fried dishes with your cast iron skillet.