Cast Iron, My New Best Kitchen Friend

If you are new to cast iron like I was over a year ago, does that heavy, black cookware intimidate you?

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Cast iron memories

My earliest memories of cast iron were from my mother and grandmother.  My southern grandmother had a special name for her cast iron frying pan. . .”spider.”  I never thought to ask her what that meant.  I assumed that term was passed down from her mother.  My curiosity finally got the better of me.  After doing a little research, at last, I understood why she called it a spider after reading from Hearth to Hearth: There’s History In Your Frying Pan  (journalofantiques.com. )  Those “spiders” have quite a history!

As for my mother, there was one distinct food that I remember in her cast iron pan. . .fried chicken!  Mother’s fried chicken was the best, browned to crispy perfection.  If she was frying chicken, there was a pretty good chance there would be homemade biscuits and white chicken gravy!  Her white chicken gravy smothered over her homemade biscuits was just about too much for the taste buds to handle.  It was a southern favorite around our dinner table!

Cast iron for Christmas

Without a doubt, my family history included cast iron cooking.  However, I was a little late to the cast iron experience.  I’ll admit, I was afraid of it and it certainly intimidated me.

Until I began living off-grid over a year ago, there was really no good reason for me to try it.  But, the Christmas before we sold our home and moved to Virginia, my romantic, Ambitious Feller bought me a set of cast iron as a Christmas present (my set included the pieces listed below)!  Now that’s the kind of gift that could go two ways depending on your wife. . .a smack upside the head with one of the skillets or a kiss on the cheek!  Fortunately, for my Feller, he married a practical woman who loves to cook.  I realized while living off-grid, a propane cook top would be my only way to prepare meals and cast iron finally made sense to me.

 

My experience

When we settled into our tiny off-grid cabin, the cast iron and I got off to a rocky start.  The cast iron set came pre-seasoned, but I quickly learned, there was still a lot of seasoning to go!

Unfortunately, in the beginning there were a lot of sticking issues!  It seemed everything I cooked stuck to the pan.  After spending too much time trying to clean up skillets, there were a few days where I felt like throwing cast iron down the mountain and giving up!  After all, how much more must a woman endure?  Was it not enough that I was preparing every meal outside in all kinds of weather!  I quickly came to my senses and realized I was doing something wrong.

My solution

According to Lodge, they recommended canola oil for seasoning.  The olive oil I had been using was not getting the job done and was the reason why the clean up process was so tedious.

Over time, using the canola oil, I finally settled down (oops), I mean the cast iron finally settled down and achieved the non-stick finish it is famous for.  Initially, each time after cleaning the cast iron, I put a drop or two of canola in the pan and heated it up.  That process allowed the oil to soak into the iron giving it the non-stick finish.  For most dishes now, a paper towel is all I need to clean it up quite nicely!  If it does need a little more scrubbing, these scrubbers will get the job done.

They were 99 cents in my grocery store.  I just cut the size I need and save the rest for another day.

After cooking every meal with cast iron for over a year now, here are some wonderful things I discovered:

• The food prepared in cast iron tastes amazing.  I have often heard others express this same sentiment, and it is totally true from my experience.
• Even heat distribution.  No hot or cold spots!
• Use any utensils you like.  There is no scratch resistant finish that you have to baby.
• Food remains hot after removing from the burner or stove.  If you want seconds, the food will still be hot.
• Anything I would normally grill does a fantastic job in the cast iron.  That includes chicken, steaks, hamburgers, vegetables or any item you would throw on a grill.  As far as grills are concerned, well that’s another whole blog post!
• Great for heating leftovers.  If you have ever reheated leftovers, you know how yucky they can be, especially in a microwave!  However, I have found that any leftovers I heat up with cast iron tastes great, and in some cases, better than when first prepared.  If you like leftover pizza, try reheating in a cast iron pan!
• Builds strength in your arms!  If you have handled cast iron, you know what I am talking about.  Be careful, you may end up with “cast iron itis” if you attempt to hold a skillet full of dinner with one hand while walking up steps (personal experience friends)!

My appreciation

So, although it was not a love fest in the beginning of our relationship, I have grown to love and appreciate my cast iron set.  It is a true workhorse in an off-grid setting preparing meals outdoors on a propane burner, in all sorts of weather!  It consistently performs in delivering the most delicious food you can imagine.

Now, you don’t have to live off-grid to appreciate the benefits of cast iron.   Cast iron will work equally well with almost any type of indoor stove and oven.  Lodge even recommends it is safe to use on glass top stoves.

In my little off-grid outdoor kitchen, cast iron has indeed become my new best friend!  For now, I am dreaming of the day I will once again have a real kitchen.

You know, one with a kitchen sink with running water, drawers for holding kitchen utensils, dishes and gadgets!  Beautiful countertops on which we can prepare our meals, stash cookbooks or just lean against and take in our beautiful mountain views.

One thing is certain.  My new best friend will be close by.  Well seasoned and ready to handle whatever dish I’m in the mood to serve up!

Wishing you cast iron success,

Lover Darlin’

Tip for re-heating pizza in cast iron

With any pizza leftovers, put a tablespoon of oil in a skillet and heat the pan up nice and hot.  Once the pain is hot, I then turn my burner down to the lowest setting on my propane cook top.  Place leftover pizza in your hot skillet and cover with foil or a lid.  Slowly warm your pizza back up until hot and your crust gets crispy.  Keep an eye on your crust so that it doesn’t burn.  It’s a winner!

Helpful Gadgets

Cast Iron Cookbooks!