I am a die hard cast iron user. I never thought much about the care of them till I googled caring for your cast iron. Now I'm slightly obsessed. Washing, meticulously drying and lightly oiling before putting away. The reason, I use to have a hand me down and it got lost. I purchased 3 preseasoned from a popular store. They just do not cook like my old one. I miss it terribly. Years and years of cooking went into the beautiful season to make my cornbread fabulous. Now its just OK. I hope to inherit some from my grandmother one day until then she lets no one near hers. I feel guilty when I leave one in the sink for too long for fear of soaking away what little season I have on the young ones.
Some suggestions for care use pork fat to build up good season. I use it for cornbread, greens, and potatoes. I use canola oil for everything else. The best part is once your have fifty years worth of use you will not need any oil at all that will be the slickest pan ever!
Most cast iron lovers will say to never use soap and in fact don't wash at all. I don't have that luxury because my new pans do stick sometimes. So I use a tiny bit of soap and dry really well usually just stick it in still warm oven then put a nice coat of oil on it for storing.
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| My little pan it has the best season because I use for cornbread almost daily. |
Us a flat metal spatula it helps to fill in grooves as you cook. The best advice is the more you use it the better it gets and the true test of a well seasoned cast iron it to fry an egg.
How do you use your skillets? Any good suggestions please comment!