New York

An Imprint of Sterling Publishing
387 Park Avenue South
New York, NY 10016

STERLING EPICURE is a trademark of Sterling Publishing Co., Inc. The distinctive Sterling logo is a registered trademark of Sterling Publishing Co., Inc.

Text © 2014 by Ellen Brown
Photography © 2014 by Guy Ambrosino
Food styling by Kate Winslow

Additional photography from Shutterstock.com: 22, 37, 98

Book interior design by Yeon Kim
Jacket design by Jo Obarowski
Jacket photography by Guy Ambrosino

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means (including electronic, mechanical, photocopying, recording, or otherwise) without prior written
permission from the publisher.

ISBN 978-1-4549-0775-6

    Library of Congress Cataloging-in-Publication Data

Brown, Ellen.

The new cast iron skillet cookbook : 150 fresh ideas for America’s favorite pan /
Ellen Brown ; food photography by Guy Ambrosino ; food styling by Kate Winslow.

   pages cm
Includes bibliographical references and index.
ISBN 978-1-4549-0775-6
1. Skillet cooking. 2. Cast-iron. I. Title.
TX840.S55B76 2014
641.7’7--dc23

2013028731

For information about custom editions, special sales, and premium and
corporate purchases, please contact Sterling Special Sales at 800-805-5489
or specialsales@sterlingpublishing.com.

2 4 6 8 10 9 7 5 3 1

www.sterlingpublishing.com

preface

You don’t really buy a cast iron skillet. You adopt it. It becomes a part of your family. Even when the children grow up and leave the house, the cast iron skillet remains.

Actually, if you’re really lucky, you never had to buy a skillet at all. You inherited one from your mother or a dear aunt, and every time you cook with it you’re adding to the rich culinary history of your pan. For example, my Thanksgiving breakfast sticky buns come from the same recipe that my grandmother used decades ago, and she most likely baked them in a cast iron skillet too.

A cast iron skillet is like a Swiss Army knife—it does everything, and everything well. I use my skillet almost every day. In fact, I use it at almost every meal. It goes from the stove to the oven to the table, eliminating the need for an ovenproof cooking pan and a serving dish. Plus, when it’s on the table it is keeping the food warmer for far longer than any serving dish would, so it’s taking the place of a heated tray.

If you are like me, as soon as the coffeepot is turned on in the morning, the skillet immediately goes into action—to fry up eggs for rushed midweek breakfasts or, for more relaxing weekend breakfasts, to griddle up some pancakes. In addition to being useful on top of the stove, my skillet often emerges from the oven holding aromatic cornbread with a crispy crust.

At lunch the cast iron skillet can fry up old-fashioned grilled cheese sandwiches or trendy panini with equally good results. Then, while we’re watching an afternoon football game, the skillet can be used to pop popcorn or fry quesadillas to nibble.

Then comes dinner, and again, the skillet can be used to cook anything from a dish that starts on top of the stove and finishes in the oven to a showstopping upside-down cake or loaf of soda bread to make the meal extra special.

Cast iron skillets are experiencing a rise in popularity in this century with good reason. As always, they’re versatile and reliable, they heat evenly, and they’re inexpensive relative to other metal cookware. But now, as more is known about the toxic chemicals released when artificial nonstick coatings are heated or scratched, cooks are turning to a safe cooking surface that, with very little effort, has always been totally nonstick. Not only are there no fumes to worry about from cast iron, but there are positive health benefits that come from cooking in it, too. For example, iron deficiency is a problem in many societies, and some iron is transferred into food cooked in a skillet and thereby into whoever enjoys that food.

southern fried chicken salad

While the skillet hasn’t changed in a century or more, the foods we cook in it have. Grandma used it to cook cornbread, and so do we, but I doubt she added
Parmesan cheese and sun-dried tomatoes to hers. She probably fried chicken in it too (past generations used a deep cast iron skillet for fried chicken so often they became known as “chicken fryers”), but today we’re more likely to fry nuggets of chicken to top a salad or to fry Vietnamese spring rolls (cha gio). In fact, a cast iron skillet is really much more effective for cooking now-popular Asian dishes than a wok because stoves in our culture do not produce flames that lap around the sides of the curved pan.

You’ll find a wide range of recipes in this book. Some of them are updated versions of American classics that have been cooked in cast iron skillets for centuries. Others
are updated comfort food favorites from cuisines around the world. And then there are the new, innovative recipes that are easy to make but surely will surprise your family and friends.

While what we cook in this old friend has changed, the cast iron skillet remains the same. The old adage applies—“everything old is new again.”

Happy cooking!

—Ellen Brown

strawberry rhubarb cobbler

introduction

Until World War II, saying “cast iron skillet” was redundant. One just assumed that skillets were made from cast iron, and really only the French were partial to copper. The reality was that most people never even knew what a new skillet looked like, let alone owned one. They were happy to be using skillets handed down from their mothers and grandmothers. When someone needed a new cast iron pot, it was the blacksmiths who made it, a sideline to their primary work of making shoes for horses.

The first North American cast iron foundry was established back in 1619, and, with such a long history, we tend to think of cast iron as being strictly American. Not so. Its history really begins in China during the Han dynasty (206 BCE to 220 CE). Even the Europeans had us beat by a few hundred years—cast iron was made there as early as the fourteenth century. Cast iron was not the metal of choice for just cooking utensils; stoves were made from it, too. While the ancient Greeks were baking flatbreads in prototypes of what we call an oven today, the first recorded oven dates from Alsace in the late fifteenth century. All through the Renaissance inventors tinkered with improvements on wood-burning stoves, but it wasn’t until just after the American Revolution that cast iron stoves were made in any significant quantity. It is hard to imagine, but before that time meals were cooked in fireplaces and hearths.

The invention of indoor plumbing in the late eighteenth century gave way to the birth of the indoor kitchen. Suddenly, cooks could fill pots from a faucet in a sink, and building a chimney made it possible to both vent smoke out of the house and use the heat generated by the stove to warm the house. Few people lamented the demise of fireplace cooking; however, keeping the stove lit and full of fuel and emptying the ashes once the fuel had burned had to be done on a continual basis all day, whether the stove was in use or not.

Coal and wood remained the dominant fuels for heating and cooking until right before 1900, when gas companies began to manufacture gas stoves to boost their business. While piped gas was used in the late nineteenth century to light the streets, it took several more years for individual gas lines to connect to homes. In 1915 thermostats were added to gas stoves and an enameled coating on the cast iron made the stoves easier to clean. By 1930 gas ranges reigned supreme over coal and wood stoves by a margin of two to one.

The electric stove was invented in the early twentieth century, but electricity was expensive, and only 10 percent of houses were wired for it. At first, few people converted from gas. But by 1930 the cost of electric power had dropped sharply, more than 60 percent of the country had been wired, and electric stoves became a viable alternative. They continued to gain in popularity throughout the years, and the introduction of the first self-cleaning oven in 1963 made them even more popular. (No gas stove could produce the BTUs needed to bolster the temperature of the oven to 900ºF to burn off the residue.)

While ovens and fuels evolved, cast iron pots and pans remained the norm until after World War II. Suddenly, factories that had been making armaments and tanks had lots of excess aluminum and stainless steel on their hands. With the troops back home, men back at work, and families on the rise, the time was right for new, lighter cookware that did not rust. What we call Calphalon today began in 1963 as the Commercial Aluminum Cookware Company. In addition to new metals, nonstick coatings also entered the cookware world.

This venture evolved from the discovery in 1938 by Roy Plunkett, a scientist working for DuPont, of a slippery substance called polytetrafluoroethylene, the name for which was (thankfully) shortened to PTFE. DuPont trademarked it as Teflon in 1945, but it took another ten years before the process was developed to bond PTFE to aluminum to make it possible to use for cookware. In 1960 the Food and Drug Administration approved Teflon-coated pans. These easy-to-use pans pushed cast iron into the background like a dotty old aunt. Coated aluminum and stainless steel cookware became the rage, especially for skillets. In 2006, about 85 percent of skillets sold had a nonstick coating, and Teflon raged on.

But all of that is changing again as new generations of cooks harken back to what their grandmothers and great-grandmothers knew: For any number of reasons, cast iron makes a superior skillet that will last for generations and just improve with age.

the process of making cast iron

Cast iron is exactly what its name implies. Molten metal is poured into a cast that forms it into a one-piece pan. In simplest terms, that’s all it is, and the procedure for making it has changed little since colonial times.

Cast iron is made primarily from what is called “pig iron,” which is smelted iron ore that has a high carbon content. Other ingredients in the mix are silicon and scrap steel. At Lodge Manufacturing in South Pittsburg, Tennessee, the only company still making cast iron cookware in this country, any scraps of cast iron left from previous batches are also added. It takes about fifteen minutes to heat the metals to 2700ºF, the molten stage. The molten metal is purified to remove imperfections and then poured into molds made from compacted sand (which is why the skillets and other pots have a rough texture when you buy them).

The metal solidifies rather quickly, and then the pans are dropped onto a conveyor that vibrates them for about forty minutes to shake the sand loose from the surfaces of the pans. The pans are then pushed through a machine that blasts them with small steel pellets to remove any traces of sand before they are polished to remove the rough edges formed when the molten metal was poured into the mold. Both the sand and the metal pellets are recycled, so the process is environmentally friendly too.

The pans are then cleaned and dried well before being packed. Lodge Manufacturing, which began operation in 1896, preseasons its skillets so they are immediately ready to use. If you buy from another manufacturer, you’ll need to season your pan to create the nonstick surface (see procedure in Chapter 1).

reasons to believe

There are fundamental differences in the way skillets perform during cooking. These differences have to do with the type of metal from which the pan is made, the thickness of the metal, and whether or not the pan has a nonstick coating. Here are some of the advantages of cooking in cast iron:

* There are health benefits associated with cooking in cast iron. Dietary iron is an important nutrient that we need on a daily basis to maintain high energy levels and to support the immune system, and some of this mineral leaches into food cooked in a cast iron skillet. The amount of iron varies according to the type of food being cooked, the acidity level of the food, and the length of time the food remains in contact with the skillet. People who will benefit most from this health benefit are women (it has been estimated that 10 percent of all American women are iron deficient), all pregnant women, and any person of either sex who is anemic.

* Cast iron skillets offer a nonstick surface without any chemicals. Once a cast iron skillet is seasoned, it has a totally nonstick surface that can be replenished as needed over the years. The potential toxicity from chemical nonstick coatings continues to be studied, but there are two reasons for concern: First, as these coatings become scratched, they add chemicals to food, and second, fumes are emitted when the nonstick surface is heated to a temperature of 700ºF, and this can take place in as short a time as three to five minutes, according to a study from the prestigious Environmental Working Group. The repellent coating contains a chemical that has been linked to liver damage, cancer, developmental problems, and, according to a 2011 study in the Journal of Clinical Endocrinology and Metabolism, early menopause.

* Cast iron skillets are inexpensive, especially when you consider their durability. The cost of a 12-inch cast iron skillet is about $20, while the cost of a heavy-gauge stainless steel skillet is about $140. A good-quality copper skillet of the same size (which also requires constant polishing) is more than $400. And due to its one-piece construction, the cast iron skillet handle will never become loose and fall off.

* Cast iron skillets are versatile. You can start a dish on top of the stove and then move the whole skillet to the oven. You can then serve the dish right from the skillet at the table, and the skillet will keep the food hotter for a much longer time than any warming platter would. Food should be kept below 40ºF or above 140ºF at all times; any temperature in between—the “danger zone”—can allow bacteria that causes foodborne illness to grow. Cast iron maintains a higher temperature longer than other cookware. A cast iron skillet can even go on a camping trip with you, or be put on top of the barbecue grill to cook or reheat food.

* Cast iron skillets cook beautifully. The first time you sear a steak in a cast iron skillet, you’ll become a believer for life. Other metals should never be heated empty over a flame while cast iron can be heated empty to reach a high temperature. Cast iron also distributes heat evenly to the bottom and up the sides of the skillet, so you won’t suffer from “hot spots” when you sauté or fry.

moussaka

Chapter 1

caring for cast iron

It’s really very easy to maintain your cast iron skillets. All you have to do is season them properly when you first get them and clean them promptly every time you use them. There are no restrictions on the types of utensils you can use with them. And there’s certainly no problem with moving a hot skillet from the top of the stove to the oven—that’s truly one of its most versatile features!

In this chapter you’ll learn how to season and clean your cast iron skillet, and you’ll get some general tips on how to cook the most efficiently with the skillet.

seasoning a new cast iron skillet

A well-seasoned cast iron skillet has a more durable nonstick coating than any pan treated with a product that began its life in a test tube, and it just keeps getting better with every use because part of the cleaning process for a cast iron skillet is applying a light coating of oil.

What Is Seasoning?

Seasoning has nothing to do with salt and pepper. It has everything to do with oil that has been heated to a high enough temperature for a sufficient period of time to have the fat oxidize and become—in chemists’ terms—a “polymerized and plasticized coating” on the metal. Fat polymerization is the transformation of a liquid fat into a slick, hard, shiny coating. That’s the process of seasoning.

Or, in simpler terms, by seasoning your pan you’re making your own nonstick skillet because the fat bonds to the iron; there are no chemicals involved in the process that can cause harm to you, the people you feed from the skillet, or the environment.

Heating the skillet coated with fats starts all sorts of chemical reactions, but for this purpose the most important thing to know is that the fats protect the iron from contact with air to make it impossible for rust to form. That’s why you oil both sides of a skillet as well as the handles. The seasoning makes the iron hydrophobic. In other words, the seasoned iron repels water. When you clean a seasoned skillet, you will notice that the water slides across the surface; it does not cling to it, and it’s not being absorbed.

In addition to the skillet, the iron lid should receive the same seasoning treatment. Although the lid doesn’t come into contact with food, it does come into contact with air and water and can rust if not seasoned.

When Do You Season?

If you’ve bought a preseasoned skillet, like those made by Lodge Manufacturing, you just wash it out with hot water and get cookin’! All you’ll need to do is follow the instructions for use and care that are listed in the following sections.

If your skillet isn’t preseasoned, or if you need to reseason it to enhance its nonstick coating, always complete the seasoning process before you cook your first morsel. Food tends to stick to an unseasoned pan, even if you cook with lots of butter or oil.

How to Season a Cast Iron Skillet

There are a dizzying array of methods for seasoning a skillet.

The fats used to season a skillet range from lard, bacon fat, and melted vegetable shortening to all forms of oils, pressed from everything from corn kernels and olives to avocados and coconuts. Back in the old days there weren’t as many choices; lard and vegetable shortening were the seasonings.

Once the skillet is rubbed with fat, it needs to be heated, or baked, in the oven, but there’s also no consensus as to the proper oven temperature. I’ve seen instructions for temperatures ranging from 300ºF to 550ºF. Then there are those who say to bake the skillet right side up, and others who say to bake it upside down.

When I first started to develop the recipes for this book, I realized that it had been fifteen years or more since I’d put a skillet through the seasoning process. So I did the unthinkable: I purposely ruined the seasoning on a skillet. I ran the skillet through the dishwasher a few times and then let it soak in hot soapy water for a few days. No question about it. That skillet needed to be reseasoned.

The purpose of this experiment was to try a method advocated by food blogger Sheryl Canter that I’d seen referenced in a few online sites as well as in Cook’s Illustrated, a magazine for which I have great respect. While cast iron skillets go back more than a millennium, Canter’s method is truly twenty-first century and uses an oil I’d never seen referenced in regard to cast iron cookery—flaxseed oil.

Where to Find Flaxseed Oil

Flaxseed oil is not shelved in the supermarket with the olive oil. It’s sold as a dietary supplement because of its high content of omega-3 fatty acids, and chances are you’ll have to go to a health food store to buy it. It’s fairly expensive, but you don’t need very much of it.

Flaxseed oil, which is high in heart-healthy omega-3 fatty acids, is the only edible cousin of linseed oil, which has a similar chemical structure. Linseed oil is what woodworkers and sculptors have used for centuries to give wood a lovely patina. Artists also mix it into pigments of oil paint. Linseed oil and flaxseed oil are termed “drying oils,” which means they harden into a hard and polished finish.

Back in 2010 Canter explained how she came to this conclusion:

The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. From that I deduced that flaxseed oil would be the ideal oil for seasoning cast iron. . . . Ironically, it’s for exactly these reasons that the best oil for seasoning cast iron is an oil high in omega-3 fatty acids—in particular, alpha-linolenic acid (ALA). Free radicals are actually what enable the polymerization. Drying oils, which produce the hardest polymers, are characterized by high levels of polyunsaturated fatty acids, especially the omega-3 fatty acid ALA.

Here is Canter’s method, with a few of my own modifications, which I advocate.

1. Preheat the oven to 200ºF. Warm the empty, uncoated skillet in the oven for 15 minutes, then remove the pan and turn off the oven. Anyone who has had a facial knows that the pores are opened with a hot cloth, and heating the skillet gently opens the pores of the iron.

2. Using paper towels, rub 2 tablespoons of flaxseed oil on the interior of the pan and the tops of the handles and another 2 tablespoons on the exterior of the pan and the bottoms of the handles. Then take fresh paper towels and thoroughly wipe the pan all over to remove excess oil.

3. Place the pan upside down in the oven on a rack in the lowest position and heat the oven to the maximum baking temperature. In some ovens that is only 450ºF, but if you can crank your oven up to 500ºF or even higher, do it. Do not put the oven on self-clean. That setting can reach 900ºF and break the skillet.

4. Bake the skillet for 1 hour. Turn off the oven and cool the pan in the oven for 3 hours.

5. Repeat the oiling, wiping, and baking (steps 2 to 4) five more times. At that point you should have a skillet with a lovely glossy patina.

Ms. Canter’s Method

When to Reseason a Cast Iron Skillet

Your skillet will tell you when it needs to be reseasoned: Food will begin to stick to it. Periodically, look at your skillet carefully in sunlight to see if the shiny patina is no longer there, if it looks dull or gray, or if it has any signs of rust. If you see any of these signs, reseason your skillet immediately.

To reseason your skillet, you need to take it back to the virginal state in which it arrived in your kitchen, or the state it was in before it was preseasoned for you at the foundry. The easiest way to remove what is now an imperfect seasoning is with oven cleaner. I’m rather afraid of noxious fumes, so I still buy the stuff you have to spread on with a brush, which, I’ve discovered, is not that easy to find anymore. If you choose to use an aerosol, please use a painter’s mask over your nose and mouth.

Protecting the Seasoning

We’ll discuss cleaning the skillet later; however, the first few times you use a freshly seasoned skillet, there are some considerations to make sure you don’t harm the newly slick surface. For the first half dozen times you use the skillet, try to avoid acidic foods like tomatoes or wine because these foods can harm the finish. Also, try to use the skillet to make dishes for which you need to coat the skillet with some sort of fat before adding the food. Anything from frying bacon and eggs to browning meatballs is fine. And remember, especially at the beginning, to always rub a little oil on the skillet after drying it with paper towels.

Depending on the thickness of the defective seasoning, it may take two coats of oven cleaner to bring the skillet back to basic metal. Be aware that once you remove the oven cleaner, you may find a patina of rust starting to form almost immediately.

Soak the skillet in a solution of half distilled white vinegar and half cold water for a few minutes until the rust bubbles away. Dry the skillet thoroughly with paper towels and coat it very lightly with flaxseed oil to keep the rust from returning. Start the seasoning process as outlined above as quickly as possible.

how to cook in cast iron

Cooking in cast iron goes against many of the precepts you’ve been taught. If you’re cooking in a pan with a chemical nonstick coating, you’re told to never heat the empty pan over a flame or in the oven because food keeps the coating from giving off harmful fumes. Cast iron is just the opposite. You always heat an empty cast iron skillet because there are no chemical fume issues and it is the best way to immediately achieve a good sear on your food.

Unless recipe instructions say to preheat the skillet over low heat, most skillets are placed on a burner set to medium or medium-high heat. When the skillet is properly preheated and you sprinkle a bit of water on it, the water will sizzle and jump around in the pan before evaporating. If the water merely bubbles, the skillet is not hot enough, and if the water evaporates instantly, the skillet is too hot.

It’s always been the rule with any kind of cookware that you should match the diameter of the pan to the diameter of the burner. But that is rarely possible when you’re cooking in a skillet more than ten inches in diameter. An advantage of cast iron is that it diffuses heat evenly, and the preheating of the skillet allows this heat transfer to start.

Utensils to Use

Here’s the wonderful news: You can bring back all your metal utensils that have been banished to the basement because of the warnings about scratching chemical nonstick coatings and allowing particles of the coating to go onto the food. While you don’t need much elbow grease to cook in a cast iron skillet because the food doesn’t stick, you can use durable utensils, and you can feel free to use serving pieces from your silverware set to serve from the skillet too. Just think: Instead of serving cornbread at the dining room table with a plastic spatula, you can serve it with a silver pie server and cause no damage to your skillet.

cleaning and caring for your skillets

The first time I read that cast iron skillets are never scrubbed with soap and water, I wondered why any of us were still alive. Why haven’t we all died of foodborne illness? Well, you don’t need soap on a properly seasoned skillet because food particles cannot cling to it. Furthermore, soap removes the very grease you used to form the nonstick surface. It unseasons your seasoned skillet.

List of Don’ts

Never scrub a cast iron skillet with an abrasive like steel wool.

Never use dishwashing soap in it.

Never let it soak in the sink.

Never put it in the dishwasher.

Never allow it to air-dry on a dish rack.

Never allow food to remain in it after the meal is over.

Never refrigerate food in it.

That said, skillets ideally should be cleaned as soon as you’ve finished cooking in them and while they’re still hot. Here is how you should clean your skillet:

1. Remove as many bits of stuck-on food as you can with a cooking utensil. Remember that you can use a metal spatula for this.

2. Run the still-hot skillet under hot running water. Cold water in a hot skillet can cause it to break.

3. Use a stiff natural-bristle or plastic-bristle brush to scrub the inside of the skillet. Don’t use a wire brush or any sort of abrasive like steel wool. Rinse the pan well. While you should not use soap on the skillet, you can clean the brush with it after scrubbing. Just make sure you rinse it very well so no soap remains on it.

4. If you really fear that germs could be lingering after this soap-free cleaning procedure, you can pour some boiling water into the skillet. Boiling water has been used to sterilize metal objects for centuries, and an iron skillet is no exception.

5. Immediately dry the pan well inside and out with a dry towel and then a few paper towels to ensure that no moisture remains on the surface of the skillet. Any moisture lingering on the skillet can eventually cause it to rust.

6. Place the skillet back on the stove over low heat until all traces of moisture disappear. This low heating also opens up the pores again.

7. Remove the skillet from the stove. Moisten a paper towel with vegetable oil and use tongs to rub it on the inside of the skillet. While the exterior of the skillet and its handles should be part of the seasoning process, there’s no reason to coat them further, but a quick rubbing with oil only enhances the seasoning and may replace anything you scraped off.

8. Then, using fresh paper towels, rub more firmly to remove all excess oil. The pan shouldn’t look or feel oily to the touch. Allow the pan to cool before putting it away.

7. Store the skillet in a dry place with its cover ajar. You don’t want to trap any humidity inside the skillet by sealing it up with its cover.

Scrubbing & Cleaning

Dealing with Stuck-On Food

Regardless of how well your skillet is seasoned, food occasionally will stick to it. Scrambled eggs are a notorious culprit, especially when made with cheese. Here are some options that will keep you from resorting to using an abrasive that might ruin your seasoning.

* If the pan has cooled, fill it with water and place it over medium-high heat. Once the water reaches a simmer, pour it off and try your brush again. Most of the time this does the trick.

* Rinse the skillet in very hot tap water, make a 12-inch square of aluminum foil into a ball, and use it to scrub the inside of the skillet.

* Moisten the inside of the skillet well with vegetable oil, then pour in coarse sea salt or kosher salt. Use a wad of paper towels to scrub the interior of the skillet with the moistened salt.

general cooking and usage tips

* Never pick up a cast iron skillet, especially a hot one, with one hand. Always protect both hands with potholders, or preferably oven mitts that cover your lower arms.

* Remember that the skillet is heavy, even without any food in it, so be sure to use the small handle opposite the large handle. This small handle also will help you balance the pan when it is filled with food.

* A hot skillet looks identical to a cold skillet, so always be careful when a pan is on the stove. People accustomed to insulated handles tend to have some sort of horror story to tell about their first burn from the handle of a cast iron skillet.

* While I’m steering you away from the evils of Teflon and other nonstick pot coatings, I am hardly a technophobe, and I’ve become addicted to all things silicone in my kitchen—from potholders to baking mats and baby Bundt molds. A few sets of silicone potholders are all you’ll ever need because unlike fabric, they can get wet and not become useless protection from a hot skillet.

Getting Rid of Skillet Smells

Cooking foods like fish or dishes that contain a lot of garlic and not being able to wash your skillet with hot soapy water can result in an unpleasant lingering smell in the skillet. If this is the case, place the cleaned (but smelly) skillet in a 400ºF oven for 15 minutes. That should do the trick because the compounds that cause the smell—called trialkylamines—evaporate at that temperature. Alternatively, you can coat the smelly pan with a thin coating of vegetable oil and place it over high heat until it begins to smoke. This will eliminate the odor in the pan but will also cause some nasty smoke in your kitchen, so use the oven method whenever possible.