Cast From the Past

How many folks can remember bacon sizzling in a cast iron frying pan on a wood cookstove? I can, and I have three or four of them cast iron skillets, still in very good shape. What has to be done to get them back in working order, is the question. Here's what I came up with.

The first order is to get them clean, free of rust spots and ready for curing, or seasoning. Scour the rust spots off with steel wool, wash with mild soap and very hot water, and dry immediately while still warm. The drying part is very important for the prevention of rust, if you are not going to season your pan right away. Do not worry about the color of your pan, it could be anywhere from brown to shiny black, depending on age and how much use it has had.

If you purchased your cast iron cookware new, make sure you scour it clean to remove the protective coating the manufacturer uses to preserve it in storage.

Information Posted By: Blueshoots.com