Not A Recipe--just A Message About Cast Iron Recipe

How to make it

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• I've been asked a few times about my use of cast iron in cooking.
• Since joining the site, I've tried to figure out away to creatively include a symbol in my recipe titles to indicate that I used cast iron, in some way, in the prep.
• No luck. :) So, I settled on trying to add Cast Iron to the tags when I remember...but, it's pretty safe to say that most recipes I post, cast iron is used, in some way. :)
• Please note that this does NOT mean one HAS to use cast iron, it merely indicates that I did, or do.
• Any questions about a specific recipe or where I use the cast iron in it, please jot me a message! :)
• Everyone have a fantastic day, and thanks for reading!!
• MY CAST IRON SEASONING DIRECTIONS:
• I've been using my cast iron since I was a lil girl, and use them nearly daily. Most of my pieces are older than me. :) My recommendations for seasoning: wipe entire inside surfaces of pans(don't forget the inside of the lid) with a SOLID fat...shortening, bacon fat, or lard, and put in a 200 oven for 1 hour. Wipe out excess, carefully, then return to oven for another 2 hours. To clean, use only hot water. You can use those new "plastic" scrubbers(see photo)...they work great for cast iron, and they're cheap and they're widely available...you can also fill with water and boil on the stove top for a few minutes to help loosen any baked on bits See Photo. If you do this, reseason by doing the first step of the seasoning process, though. Then, once washed, dry them by heating on a high fire on the stove til dry. Store in the open, or in the oven, and don't stack them. Have fun, and good luck! :) :) :)

these scrubbers work well!   Close