Gosh, those are so common here in the south. Most true southern cooks own them and have for years, including me. They last forever and just need to be seasoned. I won't ever have one of those smooth top stoves because of that. If bad nasties get on it, some say can actually build a fire and put it in the fire to burn the crud off, then re-season and you're good to go, though it can warp it if the fire is hot enough.
From this article: http://www.kitchenemporium.com/info/castiron.html
From this article: http://www.kitchenemporium.com/info/castiron.html
Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
1. Heat the oven to 250o - 300o
2. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
2. Dry the pan immediately with dish towel or paper towel.
3. Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
* Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
* Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
* Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.
From a blog:
http://whatscookingamerica.net/Information/HotFire.htm
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
1. Heat the oven to 250o - 300o
2. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
2. Dry the pan immediately with dish towel or paper towel.
3. Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
* Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
* Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
* Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.
From a blog:
http://whatscookingamerica.net/Information/HotFire.htm
At a library I recently found an out of print book about the lives and personal experiences of people who lived in the Ozark Mountains. Many people came to the Ozarks during the Great Depression because of cheap land prices. These people had ZERO money and had to make due with what was available. They literally used squirrel skins to make their shoelaces!
Their cast iron, even back then, was from previous generations and they commonly cleaned them in the fall. While raking and burning piles of fallen leaves, they would kill two birds with one stone by putting their cast iron into the leaf piles before burning them. This method generated less heat over a shorter period of time, so their cookware did not warp or crack as they would in a full blown wood fire. They swore there was no better way to clean cast iron. The cookware came out clean as new!
Their cast iron, even back then, was from previous generations and they commonly cleaned them in the fall. While raking and burning piles of fallen leaves, they would kill two birds with one stone by putting their cast iron into the leaf piles before burning them. This method generated less heat over a shorter period of time, so their cookware did not warp or crack as they would in a full blown wood fire. They swore there was no better way to clean cast iron. The cookware came out clean as new!
