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Cooking with cast iron is great! Cast iron retains a faint flavor of the foods you've cooked. It adds iron to your diet (really!). It hardly ever breaks or becomes unusable. And, if cared for properly, it keeps a natural, non-stick finish. This last is what I'll talk to you about today -- how to keep your cast iron cookware in good condition.
My cast-iron collection currently consists of a frying pan, 2 crock pots, 2 bread pans, and a flat frying surface with handles. All except that last one came from Lodge Manufacturing Co., whose plant is located just down the valley from me, in South Pittsburg, Tennessee. The flat skillet I got at a flea market. While I love my Lodge cookware, I have read several sources that say the old, antique cast-iron keeps its finish (or "season") better because in the old days they took the time to grind the iron to a polished surface. The old pans that say "Wagner" on the bottom or have a number there can be found in antique stores. Some day I'll get me one, and then I can tell you from experience how good they are!
Even a rusty old pan can be redeemed. You just have to scrub off the rust and re-season the pan. I know of 2 good ways to season cast iron:
Some things you should NOT do to your cast iron:
Cooking with cast iron is great! Cast iron retains a faint flavor of the foods you've cooked. It adds iron to your diet (really!). It hardly ever breaks or becomes unusable. And, if cared for properly, it keeps a natural, non-stick finish. This last is what I'll talk to you about today -- how to keep your cast iron cookware in good condition.
My cast-iron collection currently consists of a frying pan, 2 crock pots, 2 bread pans, and a flat frying surface with handles. All except that last one came from Lodge Manufacturing Co., whose plant is located just down the valley from me, in South Pittsburg, Tennessee. The flat skillet I got at a flea market. While I love my Lodge cookware, I have read several sources that say the old, antique cast-iron keeps its finish (or "season") better because in the old days they took the time to grind the iron to a polished surface. The old pans that say "Wagner" on the bottom or have a number there can be found in antique stores. Some day I'll get me one, and then I can tell you from experience how good they are!
Even a rusty old pan can be redeemed. You just have to scrub off the rust and re-season the pan. I know of 2 good ways to season cast iron:
- Put a little animal fat -- grease, lard, or butter -- in the pan, rub it on good, then place the pan in an oven on low heat overnight.
- Cook bacon in it.
Some things you should NOT do to your cast iron:
- Leave it sit with liquids in it.
- Cook tomato in it (including spaghetti or taco sauce).
- Wash with soap.
- Leave it to "soak" in water.
- Feed a dog with it.
- Try to knock out ice by tapping the pan on the edge of something. Frozen iron will shatter.