Iron Clad

I just love cooking in my cast iron cookware! I have all kinds, shapes and sizes and I use them almost daily. Mine range in size from a tiny one egger to a big ol Dutch oven.  Cast iron may heat up a little slower but it heats evenly and holds the temp well. You can use it on the stove, in the oven, on a grill, or even under the broiler. My pans have been seasoned well and are almost nonstick!  I usually just add a little olive oil to cook in them.

They require some care but it’s not too difficult. To season them you just coat the entire pan lightly with canola oil, put it on a baking sheet in a 350* oven for 1 hour, let cool in the oven, then rub off the excess oil, done! They are almost indestructible but take care not to drop them on a hard surface which can be tricky because they are heavy! And don’t subject them to rapid temperature changes which can cause them to crack. They don’t really like moisture so keep them dry!

It is recommended when cleaning to just sprinkle with coarse salt and rub clean with paper towels. I do wash mine with a soapy sponge and water and I promptly dry them and they don’t seem to mind a bit. If I have some stubborn stuck on stuff I put a little water in the pan and heat it up on the stove then I take my silicone spatula and a few gentle rubs gets it all off! Dry immediately. Don’t scour or put them in the dishwasher or you will remove all that lovely seasoning! I think they get better with age. And I have been told that cooking in them adds small amounts of iron into your diet a necessary mineral!

If taken care of properly you can hand them down through generations! And another perk…they  are heavy so if you can’t find your weights you could always grab one of them to tighten up those pesky triceps!

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