Okay, this may be one of the most random things I’ve ever written a post about. (And I’ve written about some random things in three years.)
My husband has recently become obsessed with old cast iron skillets. He found one in an antique store. Then, his grandmother gave him two more of hers.
(I am still uncertain why someone needs three cast iron skillets. But we’re rolling with it.)
(He does like to cook eggs. That may be the reason.)
It is kind of neat to have some variety in our cookware. And since my husband loves them, I love them. And as it turns out, cast iron cookware should last forever. What’s not to love?
So, if you find yourself with some old cast iron cookware, here’s some things you may need to know.
If you have an old skillet and wish to clean it before using it, it’s like magic. Stick the skillet in the oven and run on self-clean. When it’s done, all the “gunk” will be ash. Wipe clean with paper towels.
After clean, simply rub vegetable oil on the skillet and bake at 350 degrees for an hour. This seasoning creates a nonstick coating and a lovely, black patina over time. This will only get better with time.
After using the skillet, simply wash with hot water and a mild abrasive (like coarse salt) right away to clean. Don’t use soap or put in the dishwasher. Dry thoroughly to prevent rust and re-season, as needed.
Here’s how our cast iron pan looked after running through the oven’s self-cleaning function.
And like new after coating with vegetable oil.
What do you think of cast iron?
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