Friday, January 23, 2015

One Simple Thing-Cast Iron Cleaning

Cast iron has been around for centuries.
It's one of the longest lasting type of cooking utensils.
This workhorse can cook everything (literally) from soup to nuts.
I am blessed to have my mom's iron skillet
and it is cherished, especially now that she's gone.
I can remember her making omelets and all kinds of roasted veggies in it.
In fact, it rarely got a day off.
The bonus with using cast iron, is that some of the iron leaches into the food,
so if you have difficulty keeping your iron stores up, (like I do),
this is a great way to add iron to your diet without having to take pills.

Before you begin your seasoning it's okay to wash it with soap and water.
I use a repurposed nylon mesh bag to scrub it well.
After this initial cleaning, you shouldn't use soap on your pan again.

After allowing the pan to dry well,
lather it with olive oil or your favorite animal fat.

Make sure you coat the outside and the handle as well.

Place it in a 350 degree oven for at least an hour. 
You'll notice the shiny patina when it comes out.
This ensures a nonstick surface .

  Once seasoned, coarse salt can be used to scrub
any stubborn remnants in the pan after cooking in it.
Usually hot water and a swipe with a paper towel is enough to do the trick.
You can season as often as you wish,
but the patina should last a good long time
as long as soap isn't used on it.
Cast iron skillets are one of the easiest things to find
in thrift stores and yard sales.
With just a little bit of time and patience,
you can acquire pans that will last your lifetime
without spending much money.

Here are a couple of yummy recipes we've featured using cast iron:

Crispy Catfish

For more tips on cast iron care, read this.

SSBH pies

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