Using cast iron cookware is not as hard as many people make it sound. I use mine daily. Rarely do I use other pans, unless I need to use a stockpot or a sauce pan. The only type of skillets I own are the cast iron ones. I have various sizes and use certain ones for particular foods I am cooking. When I see the prices of cast iron on eBay, I am grateful that none of mine cost that much. In fact, most of mine were purchased at bargain prices in thrift or antique stores. Some were very rusty and were priced very low because nobody took the time to bring them back into good cooking shape. I could see the possibilities of my three favorite 6″ skillets that were sitting on a shelf in the bargain basement of a thrift shop. They were priced at a dollar each and I bought all of them. I use these more than anything else. Since there is only two of us to cook for, I can easily make our breakfast using these skillets.
Over the years, I have learned how to clean and season my cast iron cookware. Some people wash them in soap and water and some people swear not to do that. I am of the latter group. It will cause you to have to re-season them every time you wash them with soap and water. If food has stuck to the skillet, I pour hot water into it and let it soak for a few minutes. Then the food will scrap off easily. After I have scrapped it off, sometimes I will scrub it a little with a “tuffy” type of thing I use for washing pots and pans. Rinse with hot water, then dry it out good with a paper towel. I set it back on the stove to make sure it is completely dry, then I wipe it with a thin layer of bacon grease. I will store it in my gas oven which has a pilot light that is on all the time. When I use the oven, I normally will leave the cast iron skillet that I just washed in the oven. Maybe adding a little more grease (or what ever you use, you can use cooking oil as well). After it has been seasoned well, I will put it in the cupboard with the other ones.
If there is no food stuck on the skillet, you can just wipe it out with a paper towel. Well seasoned cast iron cookware, usually will not have anything stuck to it. The small skillets and a round griddle that I use almost daily, I store in my oven most of the time. I leave them in the oven when I am using it, unless I need both shelves, as it keeps these skillets well seasoned. Cast iron is known for the flaky crud that accumulates on the outside of the sides. I usually just scrap it off with my “tuffy” thing. The best way to remove it is to put in your wood stove fire (yes, right inside the stove when there is a fire going) and let it burn off. That is if your stove is big enough for your cookware (mine is). Even better, is to put it in an outdoor fire. It burns all that crud off. Then wash the ashes off with hot water, apply whatever type of grease you like (I only use bacon grease because it is never sticky and that is what my grandmother used), then put it in your oven for an hour or so to let it season.
I cook eggs almost daily in one of my small 6″ cast iron skillets. I flip the eggs over to cook the other side and it slides across the surface. If I make an omelet instead, I can slide the omelet right out of the skillet onto a plate. That is the sign of a well seasoned skillet! Biscuits too, which I bake in the oven in a large cast iron skillet and they come out perfect every time. If you do not have any cast iron cookware, buy a small skillet first to get the feel for cooking with it. See how you like it first. If you are purchasing a new one, I’d suggest buying one made by The Lodge manufacturer. They are excellent quality and I have several of their pieces and am quite happy with them. There will be a waxy coating on a new one that is applied in the factory to protect it. You will have to remove that coating, then wash and season it a few times before you use it for cooking. Happy Cooking!
Copyright © 2017 Kathleen G. Lupole
All Photographs Copyright © 2017 Kathleen G. Lupole