Do you think it's safe to cook chicken in a cast iron skillet?

I think a cast iron skillet itself is safer to eat than any store bought chicken these days. But it is safe. Organisms cant withstand heat. Just keep it clean and treated with olive oil.

. This is my cast iron pan. Like glass! It was my parents' pan. At least 70 years old. Don't get intimated by it. Just use it a lot. You can't burn them or ruin them. They're indestructible. I wash with soap and water. I even use steel wool if I need to. Just dry right away. I use the stove. A tiny bit of oil. It's seasoned so the coating can't be scrubbed off. . It's an actual molecular bond. It's great for starting dishes on the stove and finishing in the oven. Roasts, casseroles, cookies, steaks, frying. Have fun with it!

if any bacteria can withstand a 180 degree sizzling.
il tip my hat to it :)

yes, it's safe. it's probably the most cooked item in a cast iron skillet

yes, the bacteria will be killed while cooking if you make sure to cook it all the way through and to temp. cleaning the pan by hand will be easy. rinse well and dry completely with a hand towel, then lightly oil.

You must first season your skillet...with oil in the oven ...they give directions. But as far as washing it...don't. Wipe it out clean, then rinse , do not scrub. Put it on the burner to drive off all the water. When its cool enough, a light coat of cooking oil is necessary . The skillet will turn black , but the heat will sterilize it.

I have my mom's skillet, which was her mom's. She wrote those directions down . My husband cooks with the latest nonstick stuff. It tastes the same to me. I make corn bread in the cast iron more often.

I've cooked chicken tenders in a cast iron skillet but I prefer my non stick to it.

High heat and fast is only for small or thin pieces of chicken. You can wash it with dish soap. Just do it lightly and quickly then dry it after and rub on a thin layer of oil. Only wash it if it really needs it though. If you can get away with wiping it clean with a rag thats better. Depends on how dirty it is.

cooking any poultry or seafood to at least 145-150°F kills any bacteria, regardless of cookware used

a good skillet doesn't need seasoning after every use (as long as you don't use harsh/abrasive cleaners on it)

a good test for quality of a skillet is to season it on an open fire (campfire); if it retains shape without warping, even after being heated to glowing... it's a good one... if it bends as easily as a cookie sheet, it's probably chinese...

cast iron will rust very fast.I use a light coat of Pam cooking spray .wipe with paper towel. the more you use it the better it will cook, I have two that my mom had 50 years ago,

If it’s real cast iron, make sure you season the pan properly before using it, but after it’s seasoned it’s perfectly safe for pretty much anything you want to cook

I have one handed down from my dad... Is probably 40 you and still going fine. I always have wash it and it's fine... It just needs to be used several times to season it then treat it normally... But no dishwasher, that will make it rust

Cook it low and slow. A little bit of olive oil after it gets warm to the touch on the skillet.
It gets warmer than you think.

perfectly safe! the cast Iron will clean jsut fine and you wont die from it.

I wouldn't cook chicken breasts high and fast. The outside will burn before it's done.

It will do a good job if you do the cooking of the chicken in the skillet in the oven.
Yes the pan is good for many things but I would recommend especially for chicken you do it in the oven. A great heat source combined w/ a cast iron skillet.
Unlikely to have a bacteria issue with the chicken. But being you’re new to cooking I say this…if any chicken smells off or bad, get rid of it.
Good luck.

It was good enough for your grandparents

My mother used nothing but a cast iron skillet to fry everything all of her life, just like her mother before her, and presumably ad infinitum. She pretty universally was acknowledging as having the best fried chicken of anyone. None of us got sick. Perhaps it was the wood stove. Nope, still used it when she converted to electric. 🤪

Yes
Done it many times

The temperature kills salmonella. If you don't get sick from eating the chicken, then you won't get sick from licking the pan. What I'm wondering is why you put a cast iron skillet into the oven... seems counterproductive for what you want if you want a quick and hard sear

When you heat the skillet hot enough to cook the chicken and get it all cooked up there are no live germs left if it’s cooked all the way through. Shouldn’t be any problems with germs in it.

Yes

I am sorry I have read this three times as "to cook children" and I just want to say it is not safe "to cook children" in a cast iron skillet:)

Heat kills the bacteria, not the washing. And make sure to season the pan correctly before using for the first time.

Low and slow is much better than high and fast.
But to each their own. :)

season it first...oil the skillet and stick in oven for 3 hours at 350

I cook chicken in my cast iron all the time.

I ate from cast iron every day growing up. You can't put it in the dish washer. You should wash it off quickly and then dry it off very well after each use. For the first few months use a drop of cooking oil or olive oil to very lightly coat the inside of the pan after cleaning to prevent rust. Eventually it will get so seasoned you will rarely need to do that.
Never ever scrub with a harsh abrasive cleanser or steel sponge.
It's very safe to cook with cast iron. Bacteria that causes food born illness can't withstand high heat of cooking.
Be aware that even after you season your skillet for the first time that it's not completely seasoned until you have cooked with it for a while so food will be a little more prone to sticking to the pan when cooking things like eggs or meat with low oil content such as chicken breast.
Cast iron is great.

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Yes. Cast iron skillets are all I use to fry food.

[c=BF0000][b]I only cook Chicken in a cast iron skillet[/b][/c]

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