Food - Drink
Why You Should Think Twice About Using Minced Garlic On Cast Iron
By JESSIE MOLLOY
Cast iron skillets are useful, yet finicky tools, with many rules to follow when using them. Many chefs advise against cooking acidic foods like tomatoes in cast iron, which can degrade the skillet's seasoning, but one innocuous ingredient that many cooks can't live without — minced garlic — isn't great for your cast iron, either.
Not all garlic is off-limits for cast iron, but minced garlic cooks very quickly, burns easily, and can stick to your skillet, creating a terrible mess to clean up. In addition, the skillet's seasoning can absorb the smells and flavors of things cooked in the pan, and no one wants a lingering garlic smell in their cast-iron cookies or cakes.
Instead of minced garlic, use whole cloves with extra cooking oil, or just add powdered garlic to your cast iron recipes. To eliminate garlic odors in your skillet, bake the pan in the oven for 15 to 20 minutes at 400 degrees Fahrenheit, or coat the inside of the pan with table salt and leave it to sit overnight before rinsing it out in the morning.