Cast Iron Cookware

By : Mary Stage | 0 Comments | On : December 14, 2021 | Category : Cast Iron Cookware

Real Appalachian cooks know the importance of a good piece of cast iron cookware in their kitchen. It was the first non-stick cookware in existence. It has a natural non stick finish if you clean and care for it properly. The best piece of advice that our Appalachian Cooks will tell you is to simply USE IT! Start cooking with it on the regular and you will find the finish gets better with each meal.

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How to Clean, Season/Re-Season Cast Iron Cookware

This method was sent in by Fran M. from Nicholasville, Ky. We know there are lots of different methods but these are the 3 methods she uses.

Procedure 1

To remove stuck on stuff: Put about 1 inch of water in the pan. Place it on the stove and boil the water. While the water is boiling, use a spatula to loosen the stuck on stuff. Once loosened, pour out the water. Dry with a paper towel. Place about 2 T. of salt into the pan and using a paper towel, scrub any remaining stuff out. When scrubbed free, dump out the salt. Oil/grease it down and place back on a burner. Turn the heat on and look for the oil/grease to start smoking. Once it smokes, turn the burner off and walk away. Let it cool completely. Use a paper towel once it’s cooled completely and wipe off any excess oil/grease.

Procedure 2

To re-season each time you use your pan: Do this next thing every time you use your skillet (unless it’s got some really stuck on food, then use the first procedure). To keep your pan seasoned and not have to smoke up your house by doing the seasoning of it in an oven, just wipe it out, smear grease in it, place it on a burner and wait for it to smoke. Once it smokes, turn the burner off and walk away. Once it’s cold, wipe out the excess grease with a paper towel. This will keep the skillet seasoned. You will never have to occasionally season it in the oven if you do this.

Procedure 3

For a RUSTY PAN….soak pan for about 2 hours in a 50/50 mixture of white vinegar and water. Use a plastic tub deep enough to completely submerge the pan. After two hours, remove the pan and scrub it good with a Brillo pad. Wash in warm soapy water. Towel dry good. Then place it on a burner for a minute or two to completely dry it. Then smear oil/bacon grease/lard (whichever you choose), place it in a 400 degree oven for 1 hour. Turn burner off and walk away. Make sure the pan is cold before removing it from the oven. Wipe excess oil/grease out with a paper towel.

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