Suburban Homesteading – Frugal Living

There’s just something about cooking in cast iron that transports me back to days of old.

I’m not sure what it is…the weight, the sizzle, the smell, the feel in my hand. Whatever it is, it makes me feel a bit more comfortable in the kitchen.

I remember my mom cooked in a cast iron skillet, a big, black, deep skillet that turn humble ingredients into warm and filling meals. There were hearty beef stews, thick pork chops and dad’s Sunday fried chicken. Meals just seemed better from that skillet, tasted better.

Over the years I have used many cast iron skillets and pans. Some came from yard sales, some from thrift stores and some were given to me. And, although they were all different they had one thing in common.

They all needed to be seasoned.

Seasoning cast iron means to slowly bake on thin layers of oil to protect the cast iron from rusting and create a non-stick cooking surface. Every time you cook with oil you are actually re-seasoning your pan.

Whether you have a new cast iron piece or one that has been loved for years, seasoning it will protect it so you can continue making memorable family meals.

To season a cast iron pan in good shape…

• Wipe it clean with paper towels or a cotton rag, reserved just for cleaning your cast iron. If there are crusty bits stuck on, gently scour the pan with a bit of coarse kosher salt, but NO SOAP. Cast iron is porous and the soap can get into the pores. AND NEVER, EVER PUT CAST IRON IN THE DISHWASHER.

• Once the pan is clean, wipe or brush a thin layer of oil all over the pan, including the outside and the bottom. Thin is best because your next step is to wipe the oil off. It may not look like there is any oil on, but actually it has sunk down into the pores, which is what you want. Any cooking oil is fair game as long as it has smoke point higher than 350 degrees. Oils like canola, olive, vegetable or coconut will do. Even rendered Crisco or lard can be used, as long as it’s clean.

• Now, take your paper towels or rag and wipe off the oil until you think there isn’t anything left.

• Place your pan in a pre-heated 200-250 degree oven for 15 minutes.

• Remove from the oven and let cool completely before storing it.

If you have serious crusty bits or rust on your pan, use a well-worn and well-oiled piece of steel wool to scour off the gunk, then…

• Wipe it down – using paper towels or a cotton rag.

• Oil it up – using any common cooking oil, as mentioned above.

• Bake it on – in a preheated 350 degree oven for one hour. Place the pan upside down on the oven rack with a piece of heavy duty aluminum foil underneath to catch any oil drips. When the hour is up turn the oven off and let the pan cool down inside.

Once it’s cool, you’re ready to start cooking.

Hints & Tips:

• Never put cast iron in the dishwasher.
• Never use soap to clean cast iron.
• Never put cold water into a hot cast iron pan. IT WILL CRACK!
• Season after every use to keep cast iron in good shape.
• Learn to cook with cast iron like ya mean it.