In my humble opinion, there are really only two ways to cook. The first method is fire and meat. I love any meat cooked over flames, even fake meat like chicken nuggets. The other method of cooking is with a cast iron skillet. And that’s what we’ll talk about today. Below are my Christmas leftovers heating up.
Why do I think this is the best way to heat up leftovers? That’s a good question. Hopefully I can put together a well thought out idea. But before we get into that, let’s go over why I don’t like other heating methods.
Probably the most popular of all but my least favorite would be using the microwave. I do feel the need to confess before we continue. I drink my coffee very slowly. It usually gets cold before I can finish a cup or even the pot. I always use the microwave to heat it up. It works. Ok, back on track. The number one reason I don’t like the microwave is the food doesn’t stay hot for very long. I don’t know why but it seems when I take the food out its super-hot and then gets cold in about as fast as it took to heat up. Am I missing something or is this normal? It’s like you have a 30 second window to eat while your meal is at optimal temperature. I eat fast, but c’mon, that’s a bit too much.
The other problem I get when using the microwave is the texture of the food changes. I’ll use pancakes as an example. When they first come off the griddle there is a perfect crust to surround the ooey gooey middle. It’s to die for. The next morning you take that leftover goodness out of the refrigerator and pop it in the microwave for 30 seconds, that crusty ooey gooey bliss turns in to an ooey gooey mushy mess. Where did that buttery crust with each bite go to? It’s gone. Just like my appetite. So, the microwave? It’s just an expensive coffee warmer.
What’s next on the list? The oven. On first thought this isn’t a bad way to heat up leftovers. The food will still retain a crust. But the bad part of that is usually the inside will be crusty also…and dry. And it gets this funky burnt smoke flavor. Think of eating a piece of charcoal from your outside grill. Yea, it will fill your tummy but it’s not that enjoyable. Next!
I suppose some people might boil their food? I would chalk that right next to the microwave but a whole lot worse. Uuugh!
Ok, let’s get to the cast iron skillet. And yes, it needs to be cast iron. I purposefully use the words cast iron to describe the skillet. All other material is inferior in every way. And why do I say that? Let’s go over some reasons now. It heats up better. It retains heat better. It retains flavor from previous uses. It’s more non-stick than marketed non-stick products. If an intruder attacks while you’re cooking it can be used as a deadly weapon. And so on and so forth.
Now, there are two fundamental elements required before using cast iron. Heat and oil. Without either, you’re doomed to fail. I mostly use palm shortening. Sometimes olive oil. And almost always a pat of butter Really any cooking oil will do. And there is a key to using them correctly. The key is put the shortening in first, turn on the heat and let the skillet get hot before anything goes in. And I’m talking hot enough to where it’s just beginning to look like smoke will come rolling out. I’m not exactly sure what the temperature should be, I just know my preference is to be hot hot hot. It puts a nice crunch on whatever I’m cooking. The reason it needs to be hot is to prevent the food from sticking. From my experience if you put food in before the pan is hot enough there is a 100% chance it will stick and not cook correctly.
Let’s get back to the original question. Why do I think heating leftovers in a cast iron skillet is best? Well, number one reason is it enhances the flavor. Some of that flavor does come from the palm shortening and butter I put in the pan. It’s more than that, though, and I have no idea how to explain it. The flavor just pops.
Number two reason is the food stays warm longer. I can sit down and enjoy my warm meal. Even have a few interruptions from my kids.
And the number three reason why I use cast iron is because it gets a delightful crunch on the outside while staying moist in the middle. It’s perfection. And maybe this reason is what makes my number one reason. Perhaps the flavor the crunchy crust seals up the flavor in the middle and then explodes in my mouth when I take a bite? I have no idea. But what I do know is cast iron makes everything better. That’s right. You heard it here first. Cast iron is king of the kitchen.
And it’s not just good for heating up leftovers. Are you baking a lasagna? As soon as it comes out of the oven, cut a square and throw it in a hot skillet covered in golden butter. Mmmmmm! Same with a freshly baked apple pie. Adds a buttery golden crust to the bottom.
Whatever you can think of, fry it! In cast iron, of course.
That is all!