Page 55 - South Mississippi Living - May, 2023

Cast Iron is my go-to cookware. If I
had the choice between one of the best rated nonstick skillets in the world and a trusty iron skillet from the late 1800s, I would most certainly choose that centuries- old piece of iron proudly. Why you may ask? Because that aged and seasoned-to- perfection skillet, in my opinion, can out- cook a $200+ piece of cookware any day of the week.
The oldest proof of cast iron used for
you are allowing the pores of the cast iron to open and take in seasoning. Once the piece is dry, rub it with a dab of cooking oil.
After finishing this process, I highly recommend cooking bacon, frying potatoes, or even frying some delectable cornbread in your cast iron first just to build a good seasoning layer.
Rust Problems
Rust happens to the best of us. At some
skillet hits around 165 degrees, it begins to kill bacteria, making it safe to cook on no matter how you choose to clean it.
My go-to cleaning method is the coarse salt and scrub brush method. Rinse the cast iron with hot water and scrub with a brush for a few minutes. Empty the water out of the dish and pour three to four tablespoons of coarse salt into the cast iron, depending on how big the dish is. Begin scrubbing the cast iron, making circular motions. The
culinary purposes currently dates back around 1,500 years ago during the Han Dynasty in China. Of course, as time passed, there has been an endless amount of debate on how to treat these faithful culinary pieces. As an avid cast iron user, I have curated my own tips and tricks for the care of my collection, both old and new. My cast irons range from a 1880 Griswold waffle maker to a 2020 U.S.-manufactured Lodge skillet, and no matter the ginormous age gap, I still treat them all the same.
In a Southern household, at least one cast iron piece is required in the kitchen. I have written up a guide to help you keep your cast iron cookware well maintained for years to come. From seasoning to getting that rust off, I’ve got you covered.
Seasoning
Whether it’s a new “pre-seasoned” cast iron or one that you’ve had for quite some time that you just feel needs a good new coat of seasoning, I have a method that can be executed with ease.
Many newer cast iron cookware pieces automatically come “pre-seasoned,” but that gritty texture you find is not a proper seasoning. The moment you throw a strip of bacon on that cookware, it’s going
to stick like cement and will need to be scraped off with a metal spatula.
In order to fix this issue, you will need coarse salt, cooking oil, and a cast iron chain. Before cooking with your new cookware, give it a good rinse with hot water, add a substantial amount of coarse salt and scrub the cookware with a chain mail scrubber for a few minutes. Rinse the salt out and place the cast iron cookware on the stove, heating just enough to cause the left over water to evaporate. By heating and allowing the residual water to evaporate,
point as a cast iron owner, you will indeed see some sort of rust grace your cookware. To get rid of rust, I have found that making a paste of six tablespoons baking soda and three tablespoons of water, using white vinegar, steel wool, and cooking oil does the trick.
First, use the steel wool to scrub down
the pan with the baking soda paste. Add
a few tablespoons of white vinegar into
the pan and continue to scrub generously. Depending on the amount of rust, you may have to repeat this process multiple times. Yes, this process can be time-consuming, but it’s well worth fixing.
Once the rust is completely removed, rinse the pan with warm water and completely dry it with a cloth. Season the pan with cooking oil and place in your oven on 450 degrees for one hour. Once your pan has hit the one hour mark, turn off the oven and allow the pan to cool down with the oven. If these steps need to be repeated, do so.
Cleaning
Let’s go ahead and clear the air. Yes, you can use soap on your cast iron. Years ago, soap was made with harsh ingredients like lye, and using soap back then absolutely would strip the seasoning from your cast iron instantly. However, today, soaps are made to be mild, and they will not ruin your cast iron’s seasoning.
I personally refrain from using soap unless it is an absolute necessity because that’s the way I was taught. There are at least a handful of ways to clean cast iron pieces, from baking soda and a potato to eco-friendly dish soap to salt and a scrub brush – your personal preference will guide you to a method that you’re most comfortable with. After all, once an iron
salt should, by this point, make a paste-like consistency. Continuously scrubbing will allow the paste to knock off any stuck-on food. Depending on the severity of the cookware, this step shouldn’t take more than 5 minutes.
Once you have scrubbed down your dish, rinse with warm water, towel dry, and coat with cooking oil. This method is a lot like seasoning. I personally use different tools to scrub my cast iron depending on what I’m in need of achieving.
No-No’s & Tips
• Never put your cast iron in a dishwasher. • Never submerge your cast iron in water.
• If you just can’t get the crusty bits off your
pan, boil a little water in the pan and use a wooden spoon to scrape them off, then proceed with the cleaning process.
• Avoid cooking acidic foods in your cast irons. For example, tomatoes and lemons.
• Avoid sticky foods before seasoning your cast iron well. This includes eggs!
• Remember that cast irons take on flavors rather well. Be wary of what you cook in them.
• You must allow your cast iron to heat up before beginning to cook.
• Clean your cast iron directly after you cook. If you don’t do this, then you will have a harder and more time-consuming cleaning experience.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
Instagram: @Southrngritskitchen
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