Mastering The Art Of Baking Chicken In A Cast Iron Pan: To Cover Or Not To Cover?

Whether you should cover chicken when baking in a cast-iron pan depends on the result you want to achieve. Covering chicken while baking helps retain moisture, prevent dryness, and enhance flavour infusion. However, if you're after a crispy texture and bolder flavours, it's best to leave the chicken uncovered.

The benefits of using a cast-iron pan

Cast-iron pans are a popular choice for cooking due to their durability, versatility, and ability to retain heat. Here are some benefits of using a cast-iron pan:

Durability and Longevity

Cast iron is known for its durability and longevity. It is made from a mixture of iron and carbon, which gives it the toughness to last a lifetime. With proper care and maintenance, a cast-iron pan can be passed down through generations.

Heat Retention and Even Heating

Cast iron has excellent heat retention properties, making it ideal for cooking applications that require consistent temperatures. It distributes heat evenly, eliminating hot spots and ensuring your food cooks uniformly. This even heating is essential for getting a perfect sear on meats, such as chicken, and achieving crispy results.

Non-stick Surface

When properly seasoned, cast iron develops a natural non-stick finish. Seasoning creates a layer of carbonized oil that prevents food from sticking and helps protect the pan from rust. A well-seasoned cast-iron pan makes cooking and cleanup easier.

Versatility

Cast-iron pans can be used on various heat sources, including stovetops, ovens, outdoor grills, and even open campfires. They are suitable for a wide range of cooking techniques, such as searing, grilling, sautéing, frying, and baking. You can use a cast-iron pan to cook almost anything, from juicy steaks to decadent desserts.

Enhances Food Flavour

The exceptional heat retention of cast iron results in better-tasting food. It helps create crispy fried chicken, flavourful roasted vegetables, and perfectly browned bread. Cast iron's ability to maintain a consistent temperature ensures your food cooks evenly and develops a delicious crust or sear.

Cost-Effective

Cast iron cookware is typically more affordable than other types of cookware made from similar materials and of comparable quality. You can find high-quality cast-iron pans and skillets at reasonable prices, making them a cost-effective addition to your kitchen.

How to season a cast-iron pan

Cast-iron pans are durable, versatile, and can be used at high temperatures. They are also highly reactive, so seasoning is necessary to prevent rusting and food from sticking to the pan's surface. Seasoning a cast-iron pan involves creating a layer of carbonized oil through a process called polymerization, which gives the pan a natural, easy-release finish. Here is a step-by-step guide on how to season a cast-iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. You can place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, coat the pan with a thin layer of oil, such as canola, vegetable, or corn oil. Be sure to coat the entire pan, including the bottom and handle. Wipe away any excess oil, ensuring that no pooling oil is visible. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the oiled pan upside down in an oven preheated to between 350°F and 500°F. Bake for around 30 minutes to an hour. This process may create some smoke, so ensure your kitchen is well-ventilated. The oil will polymerize and form a hard, plastic-like coating during this time.

Step 4: Cool the Pan

After baking, turn off the oven and let the pan cool down completely before touching it.

Step 5: Repeat the Process

For an unseasoned or stripped pan, repeat the above steps multiple times until a smooth finish develops. Each layer of seasoning adds to the pan's protective coating, so it's important to be patient and allow each layer to form properly.

With proper care and maintenance, your cast-iron pan will provide a lifetime of delicious meals.

How to get crispy chicken skin

To get crispy chicken skin, follow these steps:

Start with a Dry Bird

Make sure the chicken skin is as dry as possible. After removing the chicken from the package, pat each piece dry with paper towels. If you are cooking a whole chicken, be sure to dry inside the cavity as well. To allow the skin to dry out further, store the uncovered chicken in the refrigerator—overnight is ideal, but even an hour helps dehydrate the skin.

Smooth the Skin and Add Flavour

Before cooking, ensure that each piece of chicken is covered in skin; pull it tight across the thighs, breasts, and even the whole bird and tack it in place with a toothpick, if necessary. Covering the chicken with skin ensures the meat will not be overly exposed to the heat and dry out. At this point, rub the chicken with canola or extra-virgin olive oil and sprinkle any desired spices, such as salt, pepper, chilli powder, or paprika.

Use a Well-Seasoned Pan

Cast-iron pans are ideal for cooking crispy-skinned chicken. They retain heat very well, making them perfect for searing chicken skin and achieving a crust. Before using a cast-iron pan, make sure it is coated with a good layer of seasoning to prevent food from sticking.

Sear First, Then Move to the Oven

Due to their heat retention, cast-iron pans get extremely hot. This high temperature allows you to render more fat from the chicken, which is essential for achieving crispy skin. Start by searing the chicken skin-side down in the cast-iron pan on medium-high heat until it's nice and crisp. Then, flip the chicken and finish cooking it in the oven at a high temperature (400°F and above).

Don't Cover the Chicken

Whether you are cooking the chicken on the stovetop or in the oven, avoid covering it. Covering the chicken will create steam, softening and wilting the crispy skin you worked so hard to create.

How to prevent chicken from drying out

Chicken is a versatile meat that can be cooked in a variety of ways. However, it has a tendency to dry out, especially when cooked in the oven. Here are some tips to prevent that from happening and ensure your chicken stays moist and juicy:

Choose Dark Meat

Dark meat, such as chicken thighs, has a higher fat content than white meat, making it more difficult to overcook and dry out. It is also usually cheaper than white meat. Thighs are a great option if you're looking for a juicy, tender, and flavourful meal.

Dry-Poach Chicken Breasts

If you prefer chicken breasts, you can use a method called "dry-poaching" to keep them moist. This involves covering the breasts with parchment paper before baking them in the oven. This allows the chicken to baste in its juices, resulting in tender and juicy meat.

Stovetop Method for Chicken Breasts

Another way to cook juicy chicken breasts is to use a stovetop method. This involves searing the chicken in a skillet on the stovetop before finishing it in the oven. This helps to create a crispy skin and seal in the juices. It is important not to move the chicken around too much in the skillet to allow the crust to form properly.

Monitor Internal Temperature

Checking the internal temperature of the chicken is crucial to ensuring it is cooked properly and does not dry out. Chicken is safe to eat when it reaches an internal temperature of 165°F in the thickest part of the meat. It is important not to rely solely on the colour of the juices or meat, as fully cooked chicken can sometimes retain a pinkish tinge.

Rest the Chicken

After cooking, let the chicken rest for at least 5 minutes before cutting into it. This allows the juices to redistribute throughout the meat, making it juicier. Covering the chicken with aluminium foil during this time will help keep it warm.

Use Milk

Roasting a whole chicken in milk is a surprising but effective way to keep it moist. The milk creates a rich sauce that infuses every inch of the meat with moisture. This method is most well-known from Jamie Oliver's famous "Chicken in Milk" recipe.

How to clean a cast-iron pan

When baking chicken in a cast-iron pan, it's best to use a well-seasoned pan to prevent the food from sticking. You should also sear the chicken first, and then move it to the oven.

Now, here is how to clean a cast-iron pan:

Firstly, it's important to clean the pan while it's still hot, as this will save you a lot of time later. Food stuck to the pan will harden as it cools, so it's best to get scrubbing while the pan is still warm.

Next, clean the pan with hot water. You can use a small amount of soap, but this isn't necessary. If there is stuck-on food, scrub the pan with a cast-iron scrubber, or use some salt and a dry towel to help lift the food away. If the food is still stuck, try boiling a little water in the pan and then scraping it off with a wooden spatula.

Once the pan is clean, it's important to dry it thoroughly with a lint-free cloth or paper towel. If you don't dry it properly, the pan may rust.

Finally, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.

Frequently asked questions