Sunday, December 28, 2008
Don't Cast Your Irons Aside
Do you have a few cast iron skillets sitting idle in your kitchen cupboard? Have you used them in the past decade? Well, before you put them out for a yard sale this spring, why not dust them off, re-season them and start cooking like grandma used to. Yes, they are heavy ... but in their defense, they retain and can take the heat (unlike today's non-stick pans). From stove top, oven, broiler or campfire, cast iron is a sure bet. My grandma 'B' used black cast iron skillets and cooked everything from squirrel :) (no kidding) to fried chicken and in between. Libby 'B' was quite the homemaker with skills of canning her garden goods, making feather beds, raising lots of kids, and cooking up a storm when we visited her. Just ask my pop.
This past year I've been itching to get my hands on a Dutch oven (DO) to cook in outside by the campfire. For Christmas I received a cookbook with all the how to's and what not to do's listed, along with many tall tales and bonafide recipes. To start practicing for when the snow melts and I can once again find my backyard, I'm planning to use my flat bottomed DO inside this winter. It won't be the same, but practice makes perfect. The photos show my newly seasoned DO and a newly acquired 12" beauty of a skillet after their final seasoning. Also shown is the aforementioned cookbook.