Cast iron cookware is one of the most versatile forms of cookware on the market today - as well as yesterday. This was the tried and true method of cooking for the pioneers and today’s cooks still swear by it. A well seasoned cast iron skillet can be passed down for several generations as long as it is taken care of properly.
When you purchase a new cast iron skillet it is a light gray in color. After seasoning and cooking, the cast iron will darken and eventually turn a dark black in color. This is the sign of a well seasoned piece of equipment. Seasoning is an easy process. Begin by thoroughly washing a new skillet in hot, soapy water and then rinsing. Put it on a hot burner and let it dry completely. You want every bit of water to evaporate which will only take about 3 or 4 minutes if the burner is hot.
Let the skillet cool completely and then rub it down both inside and out with a good amount of solid shortening or lard. Bacon grease will also work well for this process but vegetable oil is not recommended as it will leave a residue. Once the skillet has been thoroughly coated in grease, place it in a 350 degree oven and bake the cast iron for about an hour. Repeat this process at least twice and you will have successfully seasoned the cook ware.
Most people will argue that you cannot properly clean cast iron with just hot water and I tend to agree. A little soap and water won’t hurt the cast iron as long as it has been properly seasoned and you dry it with heat. You cannot properly air dry cast iron or it will rust. You must apply heat to keep the seasoning active. You can either dry it on a hot burner or put it in a hot oven. The oven method will take longer, but is just as effective.
If the cast iron is left to air dry and forms a bit of rust, use a scouring pad or piece of steel wool to remove the rust, wash with soap and water to remove any residue caused by the steel wool, dry completely with heat, let it cool and then re-season the pan. A well seasoned cast iron pan will be so shiny it will almost look damp. If you notice it looking dry, rub in a little grease and reheat it. This is not a piece of cookware that can ever be placed in the dishwasher or microwave oven. This is strictly a wash by hand piece of equipment. It is multi-versatile in that you can cook on the stove top or in the oven or on a fire pit.
Cast iron cookware is a dream to take on a camping trip because you don’t have to worry about scratching the surface and as long as it has been well seasoned, it has a virtually non-stick cooking surface. Whether you are using a Dutch oven or skillet, you can easily cook on an open fire, but it is not recommended to actually put cast iron in a fire as it can crack and warp. If you cook on a fire pit with a Dutch oven, the lid acts as a heat conductor. You simply place the Dutch oven on a bed of hot coals, and then spread another layer of hot coals onto the lid of the Dutch oven. The heat generated by the coals on the top and bottom act as an oven and you can successfully bake a batch of biscuits or bread on a fire pit much like you would in your own oven in your kitchen. With a little practice, even a novice cook can create a culinary masterpiece.
Cast iron can be purchased new or you can restore an old piece you find in a junk sale or garage sale. Don’t despair if it’s covered in rust. This can be easily removed with a bit of steel wool and a little elbow grease. It has also been noted that soaking the rusted cast iron in a vat of Coca-Cola over a day and night will successfully remove rust from the surface. After the rust has been removed, wash and dry thoroughly and then re-season and the old cast off is as good as a brand new piece of equipment.
