COUNTRY LORE
(Page 2 of 2)
Care of cast iron cookware is no more difficult than the
care of other cooking utensils. To remove stubborn spots,
pour salt on the spot and scrub with a dish cloth. Discard
the salt and wipe with a dry cloth. You can scrape away
cooked-on crusts with a plastic spatula. Most often pans
can be cleaned simply by wiping with a paper towel, but
when it becomes necessary to scrub a pan, such as after
cooking a soup or stew, be quick. Use boiling hot water and
a good sturdy brush. No soap. Remember that rust is the
enemy. Wash quickly and dry completely. Set your cast iron
piece in a warm oven or on a warm burner for speed drying.
RELATED CONTENT
Cast iron pots and pans are the basis of a well-stocked kitchen, and will last a lifetime if you le...
The Grand Tetons September/October 1972 A couple of us MOTHER people were recently flown out to Gra...
From sunup to sundown, enjoy outdoor fun amongst Grand Junction’s breathtaking mountains....
Cooking and baking with buttermilk; including recipes for buttermilk biscuits, plum coffeecake, who...
How to make classic buttermilk cornbread...
After months of use, food may begin to stick. If this
happens, it's time to repeat the seasoning process to keep
that satiny, no-stick finish. As insurance, each time you
use a cast iron piece, clean it, and drop about a
tablespoon of unsalted vegetable oil in the pan and spread
over the entire surface with a paper towel. Store it with
the shine from the oil still visible. In times past, when
grandma's skillet had a sheen that you could see yourself
in, she cooked lots of fat-laden foods, such as bacon.
These foods left a little of the fat on the skillet
surface. The heat made that fat part of the seasoned
finish. Since most of us are steering away from fat-laden
foods, we must compensate by adding a little oil or
shortening to the skillet each time we use it.
Cornbread is one of the most memorable recipes ever cooked
in an iron skillet.
Delicious Home-Style Cornbread
1 cup self-rising flour
1 cup self-rising yellow cornmeal
1/8 cup sugar
1/4 cup cooking oil
1 cup milk
1 large egg
Preheat oven and skillet to 425°. Grease skillet
measuring 8" square or 9" round by adding one tablespoon of
cooking oil. Mix all ingredients together and pour into hot
skillet. Bake at 425° for twenty to twenty-five minutes
or until golden brown. A rich golden crust will form on the
edges of the cornbread. Serve hot.
For health conscious cooks, the following variation may be
used.
1 cup self-rising flour
1 cup self-rising yellow cornmeal
1/8 cup molasses or honey
1/8 cup canola or olive oil
1 cup skimmed
milk
1 egg
Follow above baking directions.
Page:
<< Previous 1 | 2 |
