Thursday, September 1, 2011
Seasoning or Re-seasoning Cast Iron Skillets
I have a few cast iron skillets. Some I have had for several years, and others were my grandmother's. One of the gifts my grandmother gave me for my first wedding was cast iron skillets. Over the years I had given most of them back to her. We only used them when camping. I have always preferred cookware that was dishwasher safe and for the most part only sauteed foods. I didn't have any need for a cast iron skillet until we got our chickens. Or so I thought. One of the skillets I asked for of my grandmother's was a small one she always used to fry eggs in. Once we started getting fresh eggs, we had more than I knew what to do with.
It had been years since I had eaten a fried egg. I didn't care for "store bought" eggs and only used them for baking. After tasting fresh eggs, I learned to love them again. Especially when cooked in the small cast iron skillet. My husband prefers our non-stick skillets when making scrambled eggs. I personally don't care for the taste of them when he uses those skillets.
After using my cast iron skillets, and each time having everything stick to them, I started to wonder if re-seaonsing them would help. I came across this video which got me into action. I dug out two of my skillets, coated them with canola oil and set them on cookie sheets to bake at 250 degrees as she suggested.
I have since used my larger skillet to cook hamburger for goulash. It worked great. I immediately washed it up, put in on the burner to dry, and now it's ready for our next cooking excursion!
Posted by Country girl in the city at 3:44 PM