I love cast iron!  A well seasoned cast iron pan is durable, easy to cook with, and is virtually non-stick.  So the next time you see a rusty, unloved cast iron pan at a garage sale or flea market, pick it up and rejuvenate it.  I promise you’ll love it!

When you get your pan home, the first thing you will need to do is wash it well with hot soapy water.  It may even need a little steel wool to get any rust off.  THIS IS THE ONE AND ONLY TIME YOU WILL CLEAN WITH SOAP.

Now let’s season that skillet!  Generously coat inside and out with Crisco; a paper towel works well to get a nice even coating.  Next, place the skillet in a 350 degree, pre-heated oven, upside down with a tray or sheet of tin foil on the rack below to catch any oil drips.  After one hour, turn the oven off and let the pan cool inside.

The more you use your cast iron the more seasoned and non-stick it becomes.

The best and easiest way I’ve found to clean up after cooking is with chain mail.  Just scrub with chain mail under warm water, remember – NO MORE SOAP.  If you don’t have chain mail to scrub with, salt and olive oil works well as a scrub also.