FOOD NEWS
Why It's Worth Cooking A Roast In A Cast Iron Skillet
BY MATTHEW SPINA
A cast iron pan's convenience, ability to heat well, and nonstick surface make it the ideal vessel to make a roast with tender meat and a crispy, browned exterior.
Unlike roasting racks and sheet pans, cast iron can go straight from the stovetop to the oven, so you can sear the outside of your meat and roast it in the same pan.
Cast iron also conducts heat better than roasting pans. The thick walls of the skillet are several inches high, which evenly applies the heat it absorbs to the meat.
It's recommended to preheat cast iron before you cook with it. Once heated properly, its nonstick surface will create a crispy rather than a soggy exterior on your meat.