There was one major thing I did differently, though, when it came to coating the pan to season.
I did a lot of research and what I read over and over again was to use this to season the pan: canola or a vegetable oil as I had always tried, but bacon grease.
Here I will teach you a simple technique for cleaning and seasoning your cast iron pans.
If you’re in the market for a new cast iron pan, check out my recommendation below.
It’s my favorite tool in the kitchen and if I’ve cooked a meal, chances are at least one dish was touched by my iron skillet’s surface, seasoned by almost a hundred year’s worth of food memories.
If I think about it enough, it almost gives me chills to think of all that history gracing each meal.
It’s also blacker than midnight and heavier than a house.
(Making it ideal for both toning my arms and shooing away door-to-door salesman.) And working with it is a dream as it heats evenly, is nonstick and transfers brilliantly from the stove top to the oven. Even though I haven't inherited any of my family's iron cookware, my grandmother, my mother and my uncles all use cast iron that has been passed down through the generations.
One of my oldest treasures is my cast iron skillet.
You can find the pans in all shapes and sizes and in an assortment of baking molds, from corncobs to hearts to stars.
Cast iron is built to last and if you know how to take care of it, you can use the same pan for an entire lifetime.
century China, but we are perhaps most familiar with its history in Colonial America.
At this time, the majority of cooking was done in a hearth.