First time recipes and cast iron cookware care guide

You've just received your new Hosse pan and you're trying to decide what to create to welcome it properly into your kitchen. For our more seasoned friends, we recommend starting with your tried and true family recipes. For the rest of us, while it's important to understand that there are no right or wrong answers to this question, learning to cook with cast iron is unique and some even consider it an art.

Before use

Remove your new pan from the packaging and wash it in the sink with warm soapy water. This will be the only time you need to use soap on your cast iron pan. After rinsing, towel dry to remove any moisture and your new Hosse pan is ready to go. 

These recipes and tips will teach you how to cook with cast iron and help you build up the necessary layer of seasoning on the inside of your pan.

First cooking: sautéed onions and peppers

We recommend starting with vegetables as they are more protein friendly than most proteins – they taste great and won't stick to the pan! Note that using a little oil is necessary to prevent the food from sticking.

1. Put the stove on medium-low heat and let the pan reach the required temperature.

2. Pour about 1 tablespoon of vegetable oil of your choice into the pan before it heats up. Depending on the type of appliance you are using, this will most likely take about 3 minutes.

3. When the oil is hot, toss the chopped onion and pepper into the pan. Stir occasionally and cook until the onions are translucent and starting to turn a brown caramelized color around the edges.

Add to a juicy burger and enjoy the taste!

For a fresh summer sauté, add yellow squash and zucchini to this recipe.

First cleaning

After you've enjoyed your meal and are ready to clean up, pick up the pan and wipe off the easily removable leftover food bits with a paper towel. If you can remove the remaining food, rinse the pan and wipe it with a dry cloth. Place the pan on the stove over low heat for about 2 minutes to evaporate the excess water. After removing from the heat, wipe the inside of the pan with a paper towel and a few drops of oil to prevent the surface from rusting.

For food residue that cannot be easily removed, fill the pan about halfway with water. (NOTE: Never pour cold water directly into a hot cast iron pan. Doing so risks damaging the pan from thermal shock.) Place the pan on the stove over medium heat. As the water temperature rises, most food debris should be easily removed. After pouring off the water and scraping off the residue, if there is still any food stuck to the pan, dry your pan thoroughly and use a paper towel and a tablespoon of salt as an abrasive to remove the food residue. After removing all the remaining food, follow the instructions in the first paragraph: rinse, dry, heat and oil your pan.

As you layer the seasonings in your new pan, it will start to become truly non-stick and lead to less sticking and an easier cleanup process.

Second course: cornbread

There are few dishes that contribute to the searing of a cast iron skillet like cornbread. Cornbread is not only a delicious addition to almost any dish, but it does a fantastic job of adding a layer of seasoning to the bottom of the pan as well as the sides. Cornbread will also give you an opportunity to explore the concept of baking with your Hosse Cast Iron Pan. Check out our delicious cornbread recipe to get started.

For the third time: Bacon

For a third use of your pan, we recommend using bacon. Take a few strips and heat the pan over medium heat. Whether you prefer it soft, crispy, or something in between, enjoying delicious bacon is a great way to spice up your new Hosse pan.