Cast Iron Cookware

     Of any of the cookware I own, my cast iron skillets are my favorite. When I showed interest in recreating Grandma's cornbread in my own kitchen, she gave me the recipe and a new 9" cast iron skillet. I bought two more pieces before handing them off to my brother when I moved to Philadelphia. Recently, I had a hankering that I couldn't shake, so I started again from square one and now own two new cast iron pans - a 12" and a 10.25". I use them almost every day, and I've always got my eye on that next piece. So, why do I make such a big deal about them?

Cast iron cookware is versatile. You can use it on your rangetop, in your oven, on the grill, or over a campfire. Iron is pretty tough stuff. I can take plenty of heat without fear of warping. Also, you can start a dish on the stove and finish it in the oven all in the same piece of cookware. They are sturdy enough for several uses.

They hold their heat well and distribute it evenly. This has to do with the material your cookware is made of and how heavy it is. By combining the specific heat of iron with the fact that the pieces are made heavy, you get an evenly heated surface that doesn't lose a lot of heat if you have to crowd the pan. You won't have a problem with food on one side of the pan burning while the other side is still cooking.

It's an economical option. A cast iron piece is generally of higher quality than its rivals in the same price range. I purchase Lodge cast iron cookware. It's perfect if you want to start from scratch and your wallet can't take the hit from buying Le Creuset. I went to Amazon.com for my 12" Lodge skillet and paid just under $20. I doubt I could get a better skillet for that price.

Cast iron is historical. In the earlier days of this country, food was often prepared over a fire in a hearth with heavy cast iron cookware of all shapes and sizes. In fact, if you go to some colonial historical sites or living history centers, you may be able to watch a recreation of historical cooking processes. The Deleware River Crossing historical site in New Jersey does this.

This can be a long term investment. Taking regular and appropriate care of your cast iron will make sure they last a long time. It is something you can pass down to future generations. Some people are still using their family's cast iron from over 100 years ago or more. In fact, there are enthusiasts that will search for old, rare, or worn-out pieces to restore and add to their working collection.

     Of course, there's no point to owning this stuff if it's not well looked after. There are differing points of view when it comes to the care of cast iron. I researched what others do, used my own previous experiences, and tried a few things out. I suggest you do the same, but here's what I do.

Seasoning
     This is the first thing you do to prep your skillet for use. Seasoning is the process by which you apply several layers of oil or fat to develop a nonstick surface. Most new cast iron pieces come pre-seasoned, but you'll need to act like it never happened and keep going. Also, a light coat of wax is usually applied by the manufacturer for shipping. This is easily removed my scrubbing the pan with a Brillo pad in hot water. Towel dry the skillet and heat it on the stove over low or medium low heat to finish the drying.
  
     To season the skillet, apply a light coat of cooking oil, shortening, or lard to whole interior. Place it upside down on the top rack in your oven with a sheet pan on the rack below it to catch any drippings. Turn the temperature up to 350 or 400. There will be plenty of smoke, so turn on your exhaust and put a fan in your open kitchen window. After an hour, turn off the oven and let the skillet cool. Repeat this process a few more times. You should have a fantastic non-stick surface by now.

Cleaning
     Some owners will only wipe down their cast iron with a dry cloth and store it away. My problem with this is that over time, you may develop several layers of carbonized food that can flake off later and affect the taste of future cooking.
  
     I like to at least scrub the pan out with a scrubbing brush or Brillo pad and hot water. If there's anything that looks stubborn, I'll also use a bit of dish soap. There is the "no-soap" crowd out there, but this is not the lye-based stuff of yesteryear - it's safe to use. Also, water will only rust your pan if you don't dry it out properly.

Storage
     After cleaning, dry the skillet with a towel and return it to the stove. Heat-dry it on low to medium-low heat until it's fully dry. Apply a thin layer of oil, wipe out any excess, and store the skillet in a place where it can avoid moisture. I keep mine in the oven, but if you must stack it with other cookware, keep it out of direct contact with others using paper towels.

     So that's the short version. I hope if you feel like giving this a try that you enjoy it as much as I do.