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

I'm new to cooking. I just bought a new cast iron skillet.

I'm wanting to use it to cook chicken, because it can withstand high heat. Apparently, that's the best way to cook a chicken breast - high heat and fast.

The makers of the skillet recommend hand washing and light seasoning with oil after each use. Will the hand washing be enough to kill the bacteria from the chicken? Or, did most of the bacteria die after being in the oven at high heat?

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SW-User

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.

perceptivei · 36-40, F

@SW-User I plan to take the chicken out at 160° as the chicken continues to cook at rest. With that said, it technically won't be cooked in the oven to 165°. However, I know cast iron maintains it's heat vs other materials. I'd imagine the cast iron skillet would continue to "cook" the chicken residue even after I remove the chicken from the skillet, right?

SW-User

@perceptivei right. everything in the pan, even after you take it out of the oven to let it carry over cook, will continue to cook at rest - about 10 to 15 mins. even the pan would be safe to eat out of by that point. you have it down well.

perceptivei · 36-40, F

@SW-User thanks. 🙂

This is probably a stupid question. I just want to be sure... I do leave it in the skillet/pan for the carry over cooking, right?

If so, will it cook faster in a cast iron skillet even after I remove it from the oven since cast iron maintains it's heat?

SW-User

@perceptivei you're welcome :)

it's not a stupid question at all. yes, you leave it in the pan as that would assist in the carry over cooking and make the carry over cook time shorter, like 10 to 15 mins, i'd say. you can even cover it if you want, during that time.

perceptivei · 36-40, F

@SW-User ok. Thank you very much. 🙂

perceptivei · 36-40, F

@SW-User Would you leave it in the cast iron skillet as long as a porcelain dish? I mean, since cast iron holds its heat, should I remove it from the cast iron prior to 165°? Basically, I'm asking does meat have carry over cooking even if it's not in the same pan it was cooked in? I feel really dumb asking this question.

perceptivei · 36-40, F

@perceptivei Never mind. Stupid question. I guess, it doesn't cook without a heat source, and you want it to rest in order to soak up the residual juices from the pan. Never mind. Thanks!

SW-User

@perceptivei no problem, lol. you've got it right, leave it in the pan for the carry over cook time. then transfer to plates :)

perceptivei · 36-40, F

@SW-User ok. Thanks! 🙂