Riley Wofford is a freelance recipe developer and food stylist based in NYC. She has spent the last decade in the culinary field, transitioning from large-scale catering to editorial and commercial food media. Previously, she was a food editor at Martha Stewart Living and an in-house food stylist at Marley Spoon and Dinnerly.
Cast-iron skillets are a go-to piece of cookware for professional chefs and home cooks alike. They are a jack of all trades — you can use them to sear thick cuts of meat, pan-fry hearty vegetables and even handle more delicate things like scrambled eggs and pancakes. Skeptics will claim that cast-iron skillets are difficult to maintain and require too much effort. In reality, a well-cared-for cast-iron pan only needs a little love, and it will reward that effort by lasting a lifetime.
Coat a layer of paper towels with more oil and grip it with a pair of tongs. Carefully run the greased paper towels over the interior surface of the skillet — you’ll see the color darken in a matter of minutes. This method is super quick and effective. Whichever method you choose, it’s always a good idea to use a neutral cooking oil with a high smoke point, such as canola, avocado, peanut or sunflower oil.
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