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THE CARE AND FEEDING OF CASE IRON

by Angela Jenkins

In our grandmother's day, cast iron was the cookware to own. It was durable, it heated evenly, it never warped, and it kept its slick, no-stick finish forever with just a small amount of maintenance. Using the grand old cast iron cookware can turn out meals that will not only be a source of pleasure, but will also please the most particular palate. For all the good things we can say about cast iron, one problem exists. Cast iron pieces rust if not not taken care of properly. But with just a few short steps, we can cover that same rusty skillet with a satiny finish, ready for the next delicious pan of cornbread. If you purchase a new cast iron piece, you will need to clean and season it before you can use it. If you don't season it, the food will stick. It is that simple. Favorite pieces that have been in the family for years can benefit from a new seasoning, too.

To season any cast iron item, follow these directions:

1. Wash the cast iron piece in hot soapy water to remove all machine oil and gum from labels. At this stage of cleaning, soap is safe to use. However, after a piece is seasoned, don't use soap because it will remove the seasoning and you will have to start all over again.

2. Dry the piece thoroughly.

3. Preheat the oven (gas or electric) to 350°F.

4. Cover all the surfaces of the piece inside and out (including the handle) with a film of solid shortening or salt-free cooking oil. The entire piece should be shiny. Be generous with this coating, because it will become the finish on your seasoned cast iron utensils.

5. Place the cast iron piece (you can work with more than one piece at a time) in the hot oven for one hour. After baking an hour, turn the oven off and let the pieces set for a minimum of two hours; let them set overnight if possible.

6. The next day, when the pan is completely cooled, remove it from the oven and place it on a medium-high burner to heat. The bottom surface of the pan will darken in about ten minutes. Remember, even the handle heats up on cast iron cookware. To avoid painful burns, always use hot mitts or pot holders to move the pan from one surface to another.

7. If you are seasoning a brand new piece of cast iron, repeat steps three through six.

8. You can keep your newly seasoned cookware in a condition even your grandmother would be proud of Continued use of your iron cookware aids the seasoned finish. When it is completely seasoned, it will be very dark all over. Simple daily measures can ensure your cookware remains shiny and stick-free. Spray the inside surface with no-stick cooking spray or add a tablespoon or two of vegetable oil before each use.