Cast Iron cooking is back. Yes our grandparents and parents were right, cast iron cooking is the best way to go. Not only for its amazing cooking properties but also because, its great for the environment, because it can be recycled and melted down. Cast iron can go from the stove, to the oven, to the grill, and the heat is evenly distributed throughout the pan. And the flavor that is added to the food you prepare in cast iron is outstanding.
Cast Iron Chatter has some great recipes for any meal. I found a few that I will be trying.
If you are currently not cooking with cast iron, I suggest you pick up a cast iron skillet to begin with and give it a try. Cast Iron skillets aren’t expensive, a new one can be picked up for around $20. If you are like me and like to buy used(the whole recycle thing), you can find them at most thrift stores for around $5. That’s not a big investment for something that lasts for years. My mom still has hers from 1960, the year she got married and there is nothing wrong with it. In fact I would rather cook with hers than mine, due to the fact that its seasoned so well.
I found an article at Joy The Baker on:
How to Properly Season Cast Iron
- Heat the oven to 350 degrees F. Position one rack in the top third of the oven. Position another rack in the bottom third of the oven and place an empty foil lined backing sheet on the bottom rack. This sheet will catch any dripping from the cast iron.
- Open your windows or turn on your stove hood fan. There may be some smoke, but I’ve never had this issue.
- Over a medium flame, rub a thin layer (about 1 Tablespoon) of vegetable shortening, like Crisco, or oil—bacon grease works great, too—all over the inner bottom and sides of the pan with a paper towel and tongs.
- Place the oiled pan upside down in the heated oven over the foil lined baking sheet.
- Bake the cast iron for 1 hour. Turn the oven off and allow the cast iron to cool to room temperature in the oven. Repeat this process 3 or 4 times for best results.