Sunday, February 23, 2014

Cast Iron Cooking

     My mother was a wonderful cook. She could fry the most delicious chicken, cook the best pot of green beans, and make little individual hoe cake patties to die for- her secret was cast iron cookware - I still use her frying pan and it is still seasoned to perfection - She taught me a few little secrets about keeping your cast iron skillet non stick - 

When purchasing new cast iron skillet - wash it in hot, soapy water and dry completely - Let your pot enjoy it's bubble bath - this is the only time that it will ever get to soak in soap- 

Apply a thin coat of vegetable oil inside and outside of your skillet or pot- Don't forget the lid.

Preheat your oven to 350 degrees and turn pan and top upside down on rack - line rack underneath with foil to catch any drippings - Bake for one hour and cool completely - never store your cast iron skillets with the top on - they need to breathe - we don't want any rust

After using your pots and skillets, wash with hot water and a plastic scrubber - metal will scrub off the seasoning - dry very, very well - while is pot is still warm from hot water - spray vegetable oil all over - you will love your cookware for years - 

Never - oh Never put in dishwasher - 

Mama - I did listen to your lessons- Now I am trying to teach my daughters!

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