Cast Iron Pan Cooking
I recently became fascinated by cast iron cooking. Modern day cookware especially non-stick has been in the headlines for being linked to cancer or other health issues. I decided to go back to my roots and start cooking with cast iron. From the days of covered wagons transporting Americans across the plains.
I've fallen in love with homesteading cooking so moving to a cast iron pan just made sense. One of the first things you need to do when getting yours is to season it. Here's how to season your cast iron pan. Also note the more you use it the better as it will become non-stick on it's own.
Step 1: Preheat your oven to 400F
Step 2: Lightly boat the bottom, sides and handle with avocado oil (many different healthy oils can be used)
Step 3: Wipe off excess oil with a tea cloth
Step 4: Place cast iron on oven rack upside down so the extra oil doesn't pool
Step 5: Repeat process 3 to 4 times before cooking on it for the first time.
This seasoning process builds up a non-stick surface with oil instead of toxic chemicals and it's easy to do!
These cast iron pans last forever as long as they are properly cared for.
Now you're ready for some of the best cast iron recipes ever! Check out some of my recent cast iron recipes below.
Love cast iron pans. Ours is ollllld, but does the trick. Angling to buy a new set, perhaps for the holidays. You have inspired the haste @gubbatv!
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They are so good! You pay just as much if not less than buying one of the more modern pans but it works so much better.
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Cast iron stands the test of time. Our primary pan, by Wagner, has been in continuous use since 1951 and is as good as new.
We inherited a few pans from the 1930s. They hold up nicely too.
There is no reason that these pans will not be in use a hundred years from now.
This is so cool! I wish I would of had these passed down to me but I plan to pass mine down.
You might enjoy the following video. Someone washed 85 years of seasoning off granny's skillet:
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