Cooking with cast iron.
The cookware that you can give your grandchildren
Everyone wants these lighter-than-air cookware. Diamond infused this, granite that, copper, stainless, it’s all being hyped right now for the holidays.
Being a proponent of buy used, not new, I look to my ancestors for their guidance (No. I don’t channel Eleanor Roosevelt.) The cookware that lasts is cast iron. The cookware that doesn’t flake coating is cast iron. The cookware that you can give your grandchildren is cast iron.
My paternal grandmother had a small cast iron skillet. It stayed on the stovetop. My grandfather cooked his eggs in it. I remember him standing at the stove, small skillet popping with Crisco, spooning hot oil over his eggs. When he finished the tops were white like an over-easy egg, but he never flipped them. I only recall him cooking one other thing, that was corn mush. But, he stuck an “r” in when he pronounced it so it came out mursh. He boiled cornmeal, and salt in water, cooled it overnight in the refrigerator, then fried it in butter for breakfast. Mmmmm.
I get it. Cast iron is heavy. Today’s under 40’s don’t want heavy cookware on their glass top cook stove. Heaven forbid if they have to break a sweat (or an ulna) cooking almost meat burgers.
But, cast iron cookware is the absolute best. Used properly, cast iron rarely sticks. I can even cook scrambled eggs with little or no sticking. Don’t rush heating the pan. Don’t rush cooking either.
“But you can’t wash it.” Umm, who told you that? You certainly CAN wash it, and you better from time to time. The key is to get it completely dry, and to coat it with oil. So, it’s like this. You cook in it, leave it on the stove to cool. Wash up everything else. Scrub up your cast iron in your hot soapy water. If you have bits of things stuck on use a stiff scrubby to loosen it. Don’t use a chore boy, brillo, or other metal scrubber, that will scratch your seasoning.
After you wash and rinse, dry your cast iron with a towel, then put the pan on a lit burner. Leave it there to heat and evaporate all remaining moisture. Let it cool slightly, then using a paper towel and either olive oil, or solid shortening, wipe the pan while warm. Let it sit till cool.
It sounds harder than it is. The key is to get the oil on the pan while it is warm. The metal has expanded, allowing the oil to get in the pores. When it cools you will have a layer of seasoning on it. The more you use your pans the more seasoning will build, and the less it will stick.
Look up my YouTube or Rumble channel, subscribe, and when I do some cast iron cooking you’ll get to see it.