It’s interesting if you speak to the oldest generation you can find about cast iron cooking. Basically rinse it off, heat it- wipe it off and start cooking. Fried-baked-boiled or broiled the family skillet was used- a lot. The only conscious effort made was making sure it was dry and lightly oiled after use + before the next use. And don’t get it to hot on the stove. Mom told me ours was always out ready to go on the stove top- usually with bacon or sausage grease. About once a week she would use those leaving to make gravy. This was when she’d really scrub the skillet re-oil and good to go another week. They weren’t treated as prized posessions at the time but their durability was recognized. Only later after surviving a lot of use did they have sentimental value. She remembers 3 skillets a bean pot and a meat grinder.
There’s nothing wrong with current day cast iron. I’ve got some. Lodge I use the most are loaf pann and press. Nice- heavy easy to care for.
My favorite skillet users are vintage Griswold and Wagner.
My little two Egg Griswold Skillet is really cool
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Last edited by 16Adams; 02-10-2018 at 07:20 AM..
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