Tuesday, October 14, 2014
Cast Iron Cooking
I was experimenting with the very nice looking cast iron skillet I recently early-inherited from my mother-in-law. Yes, she is still alive and well. No, she does not have space or a place to use a cast iron skillet.
So, yay for me, I have a beautiful cast iron skillet!
Which I adore as a cooking tool. I grew up watching my mom use her cast iron skillet and dutch oven all the time.
Unfortunately, I did not pay as much attention to the care of such cast iron kitchen tools.
I get the part about heating it until dry. Rust is the enemy, yada yada. But how do I get the cooked on gunk off the bottom without each time removing the seasoning? Oh, yes, I do get the seasoning part.
Water. And a soft cloth. No soap.
The frittata I made turned out delish! Sausage, eggs, onions, zucchini, cheese, pepper, crushed pepper, spinach, and milk. It cooked beautifully. Tasted wonderful. Leftovers were coveted.
My pan did not look the same after cleaning. I even boiled water in it to loosen the crud, as suggested on an online site.
But there is sits, ready for the next attempt.
I would gladly take all comments and tips! This cast iron skillet needs to be a very comfortable part of my family.