Seasoning a Cast Iron
Lately, I have had several people reach out concerning their cast iron skillets and pans, so I thought I would share some the knowledge that I have learned over the years that have worked well for me in my kitchen. Many years ago, I had a hard time keeping my iron up. It seemed like every time I had my blood drawn, they would tell me my iron was low. I ate healthy, but it just wasn't enough.One day, my doctor asked me if I had iron pans, and I said yes, I have an iron skillet. He suggested I try cooking in it more….so I did. Eventually, I added more skillets, Dutch ovens, and muffin pans until I had a complete cast iron set for most of my home cooking.
The number one way to keep your cast iron in good shape is to USE IT!!! Everyday! Cast iron is porous, so the best way to keep it "healthy and seasoned" where it doesn't stick is to get the skillet hot BEFORE you add any fat to it, let the fat get hot, and then add your products. This goes with using it on top of the stove or the oven.
For daily use, I let the cast iron cool slightly after use and wipe it out with a paper towel. If there is a spot that sticks somewhat, I add hot water to it, let it soak for just a few minutes, and use my steel wool scrubber, and it wipes right out. DO NOT EVER USE DISH SOAP ON CAST-IRON! It removes all the seasoning, and this will cause your cast iron to stick. In winter, after cleaning, I will dry it thoroughly on the wood stove and then spray it with olive oil or lard. The main thing is to dry it completely and rub fat on it. This keeps it "seasoned." And it will be ready for use in the future.
Over a period of time, cast iron can have "build up" on the sides and sometimes the bottom. The best way to clean it is to first add hot water, as hot as you can stand it, take a steel wool scrubber, and clean the inside of the cast iron. If that doesn't work, I suggest using equal parts water and white vinegar, letting it sit for a few minutes, and then use the scrubber to clean it again. Dry it, add your fat of choice with a paper towel, and let it sit.
Most of my cast iron has come from estate sales, thrift stores, or yard sales; they are covered with rust in most situations. There is a way to bring them back to life! If they are really bad, I will have Moonie build me a small fire. Once there are lots of coals (with no flame), I will put the skillet in the coals, add coals to the inside of the skillet, and walk away until it is cooled completely. Remove the skillet once cooled, take the steel wool scrubber, clean it thoroughly inside and out, and start using it. The best way to begin seasoning is with good ole BACON. Fry the bacon, leave the grease inside it, and let it set until you use it again. Repeat the process. The main thing is to keep using the skillet. It WILL season. It just takes patience and time.
Never throw cast iron away. It will eventually, with use, and proper maintenance becomes a wonderful addition to your kitchen for many generations to come!Feel free to reach out and ask any additional questions you may have concerning your cast iron, and I will be happy to help!
