Dairy-free cooking doesn’t have to feel complicated. With a few smart swaps, you can enjoy the same cozy, homemade recipes your family loves—just without the dairy. These are the substitutions I rely on to make my egg-free recipes safe for friends and family with dairy allergies, and I promise they’re simple, reliable, and delicious.
Oriana’s Thoughts
When my daughter was diagnosed with an egg allergy, I had to completely rethink the way I cooked and baked. Over the years, I’ve learned how to make all of our family favorites egg-free without losing flavor or texture. But as time went on, I realized that eggs weren’t the only challenge. Food allergies are everywhere now—many of my daughter’s classmates, as well as close friends and family, also deal with dairy allergies.
That’s why I’ve made it a priority to tweak my recipes so they can be made dairy-free too (and even gluten-free when needed). It’s important to me that no child, friend, or family member ever feels left out at the table. I hope this guide makes it easier for you to do the same in your kitchen and helps make your cooking and baking simpler, safer, and just as delicious.
General Tips for Going Dairy-Free
When it comes to swapping dairy, the good news is that you don’t need fancy ingredients or complicated steps. A few simple tricks can make your recipes taste just as good (sometimes even better!). Here are my go-to tips to set you up for success:
Choose unsweetened. Unsweetened non-dairy milk and yogurt work best for baking so recipes don’t turn out overly sweet.
Check the labels. Dairy can hide in surprising places under names like whey, casein, or even “natural flavors.”
Match texture and fat content. Some non-dairy alternatives perform better when they’re closer to real dairy’s fat profile (for example, a vegan butter with 75–80% fat works best in pastry).
Brands matter. Some products melt, whip, or bake better than others. Once you find a brand that works for you, stick with it for consistency.
Don’t be afraid to experiment. Different non-dairy milks or butters may give slightly different results—try a few until you find your favorites.
Dairy-Free Substitutions Guide
Here’s how I swap out dairy in my recipes so everyone at the table can enjoy them. These are the substitutes I’ve tested in my own kitchen and actually use for my family.
Butter (Baking)
Use a firm vegan butter block (not a soft spread) with high fat content (around 75–80%).
Unsweetened soy or oat milk is my top choice for baking because of its neutral flavor and reliable texture. Almond, rice, and other non-dairy milks also work well.
Pro- Tip: Avoid canned coconut milk unless a recipe specifically calls for it—it can be too heavy and greasy.
Cream Cheese
Choose a brand with low water content for best results. If it’s too loose, strain it through a cheesecloth until thicker. Violife Just Like Cream Cheese Original is my favorite.
Heavy Cream / Double Cream
Look for whippable dairy-free creams that can hold a stiff peak.
Good options: Silk Heavy Whipping Cream Alternative, Country Crock Plant Cream, or Califia Farms Heavy Cream. Coconut cream can be used, but it is less reliable—brands vary a lot in fat content.
Whipped Cream
Aim for creams with 31%+ fat content. I love Flora Plant Cream (harder to find in the US) and Silk Heavy Whipping Cream Alternative.
Ready to use alternatives:
Yogurt
Any plain, unsweetened non-dairy yogurt works. I use coconut or soy most often in baking.
Evaporated coconut milk or oat milk works well. Or simmer down any plant-based milk at home to make your own. Check out my How to Make Evaporated Milk post.
Cheese
Violife makes excellent options: Just Like Mozzarella, Cheddar Shreds, and Parmesan. For better melting, shred them extra fine. Check their varieties here.
Chocolate
Many brands contain milk, so check labels. I’ve listed my favorites in my Dairy-Free Chocolate Guide.
Experiment without fear. Not every substitute will taste exactly like dairy on its own, but once baked or cooked into a recipe, the difference often disappears.
Stick with unsweetened. Always use unsweetened non-dairy milk, yogurt, or cream in recipes so you can control the sweetness.
Find your favorites and stay consistent. Once you find a brand of non-dairy butter, cheese, or yogurt you love, stick with it. It makes your recipes more predictable and easier to repeat.
Shred dairy-free cheese finer. Some dairy-free cheeses don’t melt as smoothly—shredding them extra fine helps them blend and melt better.
Taste before serving. Dairy-free products can vary in flavor, so give your dish a quick taste before sharing to make sure the balance is right.
Final Thoughts
Going dairy-free might feel overwhelming at first, but trust me—it’s completely doable. With so many wonderful non-dairy alternatives available today, you don’t have to miss out on your favorite comfort foods and sweet treats. These swaps have been lifesavers in my kitchen and have made it possible for my family to enjoy the same recipes we’ve always loved, just in a way that’s safe for everyone.
Remember, it’s all about finding the products that work best for you and your family. Once you have your go-to substitutions, dairy-free cooking and baking will feel second nature. And the best part? No one will even notice the difference!
If you’re ready to get started, check out my collection of dairy-free recipes for more inspiration. I promise you’ll find plenty of ideas to keep your meals delicious, safe, and family-friendly.
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In this guide, we’ll explore everything you need to know to nurture and cherish your cast iron pan for a lifetime of delicious meals and cherished memories. Let’s dive in!
I love my cast iron pan because is sturdy, strong, dependable, and ready for anything!
But I totally get it—some of you might feel like keeping a cast iron skillet is a hassle. I mean, they’re heavy, right? And then there’s all this talk about seasoning and maintenance, which can seem a bit daunting. But fear not, my friends! I’m here to break it down for you.
Cast iron is all about versatility and toughness. Whether you’re searing a steak to juicy perfection or baking up a batch of crispy cornbread, a cast iron pan is like your trusty sidekick in the kitchen—always there to help you nail that recipe.
So, let’s ditch the intimidation factor and embrace the cast iron life. Once you get the hang of it, you’ll wonder how you ever cooked without it!
Key Highlights: Benefits of Cooking With Cast Iron
Superior Heat Retention: Cast iron pans are like the cozy blankets of the kitchen world! They’re excellent at retaining heat, which means your food cooks evenly and stays warmer for longer. No more worrying about cold spots or unevenly cooked meals – your cast iron pan has got you covered!
Versatility: Cast iron pans can do it all, whether you’re frying, searing, baking, or even grilling. They’re incredibly versatile, seamlessly transitioning from stovetop to oven without missing a beat. Plus, they’re perfect for everything from crispy bacon to fluffy pancakes—talk about a kitchen MVP!
Durability: Cast iron pans are built to last a lifetime—literally! Unlike their non-stick counterparts, which can wear out over time, cast iron pans only get better with age. With proper care and maintenance, your cast iron pan will whip up delicious meals for generations to come.
Non-Stick Cooking Surface: Who needs Teflon when you’ve got a well-seasoned cast iron pan? With a little oil and some TLC, cast iron pans develop a naturally non-stick surface perfect for everything from sautéing veggies to flipping pancakes. Say goodbye to stuck-on food and hello to effortless cleanup!
Chemical-free cooking: Cast iron pans eliminate the worry of chemicals leaching into food. Unlike some cookware materials that can release toxins when exposed to high heat or acidic ingredients, cast iron is inert and won’t transfer unwanted substances to meals.
Cast Iron: The Original Non-Stick Pan
Cast iron has been used for centuries, with its earliest known artifacts found in ancient China, dating back to the 5th century BCE. Though it gained popularity in China, it was not until much later that cast iron was widely used in Europe. Today, cast iron has become a staple in kitchens worldwide and is used for a variety of purposes. From its humble beginnings in ancient China to its widespread use in kitchens around the world today, cast iron has stood the test of time as a durable, versatile, and beloved cooking material.
Why Seasoning Your Cast Iron Pan is Important
Seasoning is one of the most crucial steps in caring for your cast iron pan. This process involves applying a thin layer of oil to the pan’s surface and heating it to create a protective layer that prevents rust and promotes non-stick cooking. To season your pan, simply coat it with a neutral oil, such as vegetable or flaxseed oil, and bake it in the oven at a high temperature for about an hour.
With each meal, a cast iron skillet becomes more adept at releasing foods effortlessly and imparting a unique, savory essence that only your cast iron can offer. This seasoning journey is what makes each cast iron skillet distinct. Repeat this process periodically to maintain a slick, non-stick surface.
How to Season Your Cast Iron Cookware
Seasoning your cast iron cookware is essential for maintaining its non-stick surface and longevity. Here is a simple step-by-step guide.
Step 1 – Gather Your Supplies
Before you begin, make sure you have everything you need handy. You’ll want your cast iron skillet, some neutral cooking oil (like vegetable or flaxseed oil), paper towels, and an oven mitt or pot holder to handle hot pans.
Step 2 – Clean Your Skillet
If your skillet is brand new, wash it quickly with warm water and mild dish soap to remove any factory residue. If you’re re-seasoning an old skillet, scrub away any rust or food residue with a gentle brush, sponge, and warm water. Then, dry the skillet thoroughly with a clean towel.
Pro Tip: To ensure the cast iron pan is dry, throw it on high heat for a minute or two to evaporate any water or condensation from the cleaning.
Step 3 – Preheat Your Oven
Preheat your oven to a moderate temperature, usually around 375°F to 400°F (190°C to 200°C). This will help the oil penetrate the cast iron pores and create that coveted non-stick surface.
Step 4 – Apply Oil
Using a paper towel or clean cloth, apply a thin layer of oil to the skillet’s entire surface, including the inside, outside, and handle. Be sure to coat every nook and cranny—this will help protect the skillet from rust and promote even seasoning. After applying the oil, use a fresh paper towel to wipe away any excess. You want a very thin, almost invisible layer of oil on the skillet—too much oil can result in a sticky finish.
Step 5 – Bake Your Skillet
Once your skillet is evenly coated with oil, place it upside down in the preheated oven. Placing it upside down allows any excess oil to drip off, preventing pooling and ensuring a smooth finish. Let your skillet bake in the oven for about an hour. This will allow the oil to polymerize and form a durable, non-stick surface. You may notice a slight smoke or smell during this process – don’t worry, it’s completely normal!
Step 6 – Cool and Repeat
Do it again: This process should be repeated twice to build up a natural non-stick coating. So, rinse and repeat! After an hour, turn off the oven and let your skillet cool completely before removing it. Once cooled, repeat the seasoning process a few more times to build up a strong seasoning layer. Each time you season your skillet, it becomes more non-stick and durable.
Here is a video that can be very helpful!
Caring for Your Cast Iron: Simpler Than You Think
Despite common misconceptions, maintaining cast iron cookware is surprisingly straightforward and does not require the laborious effort often assumed. Simple, consistent care is the key to keeping your cast iron in prime condition. Let’s break it down into simple steps:
1. Cleaning After Each Use: After cooking with your cast iron skillet, it’s important to clean it properly to preserve its seasoning. Start by allowing the skillet to cool slightly but not completely cold. Then, rinse it with warm water and use a gentle brush or sponge to remove any food residue. Avoid using soap, as it can strip away the seasoning.
2. Scrub Away Stubborn Bits: For stubborn food that won’t come off with water and a brush, use kosher salt as a gentle abrasive. Sprinkle some salt onto the skillet and scrub with a damp sponge or paper towel until the food residue is removed.
3. Dry Thoroughly: Once your skillet is clean, use a clean towel or paper towel to dry it thoroughly. It’s important to remove all moisture from the surface of the skillet to prevent rusting. You can also place the skillet on the stove over low heat for a few minutes to ensure it’s completely dry.
4. Apply a Thin Coat of Oil: After drying, apply a thin coat of oil to the entire surface of the skillet, inside and out. Use a paper towel or clean cloth to spread the oil evenly, making sure to cover every inch of the skillet. This helps maintain the seasoning and protect the skillet from rust.
5. Store Properly: Store your cast iron skillet in a dry place with plenty of airflow. Avoid stacking other heavy items on top of it, as this can damage the seasoning. If space allows, you can hang your skillet on a hook or store it in a protective sleeve to prevent scratches.
6. Re-season Periodically: To keep your cast iron skillet in top condition, it’s a good idea to re-season it periodically. This helps maintain the non-stick surface and refreshes the seasoning. Follow the same seasoning process you used initially, applying a thin coat of oil and baking the skillet in the oven.
Eliminate the Rust on Cast Iron Pan
Limiting rust formation on cast iron is simple: Don’t let it stay wet! After cooking and/or cleaning cast iron, always fire up the stove or oven to dry it immediately after a use session. Consistent care and reseasoning cast iron cookware after many uses are the keys to eliminating rust from forming on a cast iron pan.
However, even if rust forms on a cast iron pan–the equipment can still be saved.
1- Remove the Rust: For minor rust spots, start by scrubbing the affected areas with steel wool or fine-grit sandpaper. Apply gentle pressure and scrub in a circular motion until the rust is removed. Be careful not to scrub too vigorously, as you don’t want to damage the pan’s surface.
2- Rinse and Dry Thoroughly: Once you’ve removed the rust, rinse the pan thoroughly with warm water to remove any residue. Then, dry the pan completely with a clean towel or paper towel. Drying the pan thoroughly is important to prevent new rust from forming.
3 – Re-season the Pan: After removing the rust, it’s essential to re-season your cast iron pan to protect it from future rusting and maintain its non-stick properties. Follow the seasoning process outlined earlier, applying a thin layer of oil to the pan and baking it in the oven to create a protective coating.
Best Fat to Season Your Cast Iron Pan
Everyone has their own preference regarding the best fat or oil to use when seasoning a cast iron pan. Lately, there’s been a shift away from vegetable or seed oils and toward healthier fats like olive oil, avocado oil, coconut oil, bacon grease, or tallow.
However, the cheapest options are often oils like vegetable, canola oil, or shortening like Crisco. At the end of the day, if you’ve got a cast iron pan, just use whatever you have in your cupboard during the seasoning process!
Cast Iron Cooking Tips and Tricks
To get the most out of your cast iron cookware, here are some essential tips and tricks:
Always preheat your skillet before cooking. This ensures even heat distribution, preventing hot spots and sticking.
For the first few uses, cook with more oil or fat than usual. This helps build up the seasoning layer, enhancing the pan’s non-stick properties.
Be cautious with acidic foods in new cast iron cookware. Acidic ingredients can strip away the seasoning, so it’s best to use your skillet for these foods only after it’s well-seasoned.
Cleaning your cast iron while still warm can make the process easier. It helps remove food particles more effectively and prepares the surface for a quick re-seasoning if necessary.
Remember to use heat-resistant utensils to avoid scratching the surface, and don’t be afraid to get creative!
Your Seasoned Cast Iron Pan is Ready to Use
And there you have it—your guide to nurturing a lifelong relationship with your cast-iron pan! With proper care and attention, your trusty kitchen companion will reward you with countless delicious meals and memories for years to come.
Recipes To Use Your Cast Iron Pan With
FAQs
What is the best way to season a cast iron skillet?
Season your skillet by coating it with a thin layer of oil and baking it in the oven at 400°F for an hour. Let it naturally cool in the oven for 30 minutes.
What is a seasoned pan?
A seasoned pan is cookware, usually made of cast iron or carbon steel, treated with oil and heat to create a natural, non-stick coating.
Can I cook acidic foods in my cast iron skillet?
It’s best to avoid cooking acidic foods, like tomatoes, in a new cast iron skillet as they can strip the seasoning. Well-seasoned pans can handle acidity better.
How do I clean my cast iron cookware?
Clean your skillet while it’s still warm. Use hot water and a non-metal brush or sponge. Avoid soap, and don’t soak it. Dry it thoroughly and apply a light coat of oil to re-season. Wipe the oil with a paper towel and spread it all over. Then, stick it in the oven at 400°F for an hour. Simply turn the oven off and let it cool on its own for 30 minutes.
Is it safe to use metal utensils on cast iron?
While metal utensils won’t damage the cast iron surface, they can potentially scrape off the seasoning if used aggressively. Try to avoid scraping the bottom of the pan with metal utensils, especially when stirring or flipping food.
Can I use cast iron cookware on any type of stove?
Absolutely! Cast iron is versatile and can be used on gas, electric, and induction stovetops, as well as in the oven and over open fires.
Why does food stick to my new cast iron skillet?
New cast iron skillets might not be fully seasoned, causing food to stick. Over time, regular use and proper seasoning will develop a non-stick surface.
How often should I reseason my cast iron cookware?
Re-season your skillet whenever it looks dull or if food starts to stick. Regular cooking and maintenance will keep it well-seasoned.
Can cooking with cast iron improve my health?
It’s generally thought that cooking with a naturally, well-seasoned cast iron pan is healthier than using a pan with unnatural non-stick coatings (which contain possibly harmful chemicals).
Why is my cast iron skillet getting rusty?
Rust can form if the skillet is left wet or not properly seasoned. To remove rust, use a scrubber, rinse, dry thoroughly, and re-season.
Is cast iron cookware heavy?
Yes, cast iron is heavier than other cookware, but its weight contributes to its heat retention and even cooking capabilities.
Have you ever wondered why your cake sinks in the middle after baking? In this post, we’ll explore the factors at play and share tips to ensure your cakes rise to perfection.
It’s so frustrating when you pull a freshly baked cake from the oven, only to find that it sunk in the center once it cools. The sinking cake mystery is a common conundrum in the world of baking, and it can leave even the most experienced bakers scratching their heads.
I will share my tips and insights to ensure your cakes rise to perfection every time. So, let’s demystify the art of cake baking and discover the secrets to avoiding the dreaded sunken center.
1 – Underbaking
The most common cause of a cake sinking in the middle is underbaking. If the cake is not cooked completely in the center, it can collapse as it cools. It’s important to follow the recommended baking time and test the cake’s doneness using a toothpick or cake tester inserted into the center. If it comes out clean or with a few crumbs, the cake is likely fully baked.
Fix: Make sure your cake is baked ALL the way through. Check out my post about ways to test a cake to know if it is done baking! Additionally, resist the temptation to open your oven during the minimum recommended baking time specified in the recipe, as the cake’s structure is delicate. Opening the oven door can lead to a temperature drop of up to 20º, potentially causing the cake to collapse. Instead, observe the cake’s progress through the oven window until the final five minutes of baking.
2 – Oven Temperature
Incorrect oven temperature can lead to uneven baking and result in a cake sinking in the middle. Ensure that your oven is properly calibrated and preheated to the correct temperature, as stated in the recipe. Sudden fluctuations in temperature during baking can also cause the cake to sink.
Fix: Place an oven thermometer in your oven so you can read the inside temperature in real-time. Make sure your oven is properly preheated before placing items inside. A hot oven will help set and rise your baked goods more effectively. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
3 – Overmixing
Overmixing the cake batter can lead to excessive air incorporation, creating an unstable structure. This can cause the cake to rise excessively and then collapse in the middle during cooling. Mix the batter just until the ingredients are incorporated to avoid overmixing.
Fix: Mix just until you’ve evenly distributed the ingredients throughout the batter. Use a plastic spatula to scrape the sides of the bowl, and don’t forget to scrape the bottom of the bowl for any pockets of flour or other ingredients.
4 – Leavening Agents
Too much or too little leavening agents, such as baking powder or baking soda, can affect the rise and stability of the cake. It’s important to use the correct measurements of leavening agents specified in the recipe to achieve the desired results.
Fix: I highly recommend using a kitchen scale to measure all your ingredients. A scale is not a big investment, but it will fundamentally change your baking results. Also, make sure your leavening agents are not expired or too old.
5 – Opening the Oven Door
Opening the oven door too early or frequently during baking can cause a sudden drop in temperature, affecting the cake’s structure.
Fix: Do not open the oven door! Observe the cake’s progress through the oven window until the final five minutes of baking or until the cake is almost fully baked to prevent drastic temperature changes.
6 – Pan Size
Using the wrong-sized pan can impact the cake’s structure. If the pan is too small, the cake batter may overflow and cause uneven baking. If the pan is too large, the cake may not have enough support to rise properly, leading to sinking in the middle.
Fix: Start by carefully reading the cake recipe you intend to use. Many recipes specify the required cake pan size. This information is usually found in the ingredient list or the baking instructions. If you don’t have the exact cake pan called in the recipe, my recommendation is to use one that is close in volume, which will require only a slight adjustment in baking time. Also, fill the cake pans to about two-thirds (2/3) full. This leaves enough space for the cake to rise while baking without overflowing or collapsing.
7 – Altitude or Humidity
High altitude or high humidity environments can affect baking outcomes. Adjustments to baking time, oven temperature, or ingredient ratios may be necessary for these conditions to prevent sinking or collapsing.
Fix: If you are baking under these conditions, you might need to run a few tests. Keeping a baking journal to note adjustments and outcomes can be helpful for future reference. This King Arthur Baking article might be helpful.
In conclusion, while a sinking cake can be a frustrating sight, understanding the factors at play and following best practices in baking can help you achieve cakes that rise beautifully. Whether you’re baking for a special occasion or simply indulging in a sweet treat, armed with this knowledge, your cakes are sure to be the talk of the table, with that perfect rise and taste that keeps everyone coming back for more.
