Variety of autumn harvest vegetables carrot, parsnip, chard, paprika, hokkaido pumpkin, mushrooms. Empty iron cast pan, olive oil, salt over gray texture background. Cooking concept. Top view. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)
Food - Drink
The Best Way To Prevent Steak From Sticking To A Cast Iron Skillet
A cast-iron skillet is an absolute must-have in the kitchen but one of the biggest problems with using a cast-iron skillet is the possibility of a steak sticking to its surface. One of the more common causes is not seasoning your skillet enough, but even if you're seasoning your cast iron skillet regularly, what should you do if the steak is still sticking to the surface?
For starters, it's important to choose a cooking oil that is known for its high smoke point, such as peanut oil or grapeseed oil. Food And Wine states that you'll also want to use plenty of oil in your skillet since "a lack of fat" is a big cause for steak sticking to a skillet's surface.
As Try Cooking With Cast Iron puts it, "the molecules in the food will bond with the metal unless there is a barrier." Heated oil acts as that middle-ground barrier between the steak and the skillet, so it's important to be generous with the amount you use, but not overly so where you'll have an oily piece of steak for dinner.