Ideal Bite

My large chicken fryer and small single serve cast iron skillets and the breakfast for two Le Creset orange skillet were wedding shower gifts in 1961. I have tried all kinds of skillets over the years and now only want the cast iron. I would love to have a full set of Le Creset but will have to wait until PCH van comes to my door. I gave Iron skillets as wedding gifts to my older grandchildren and will continue to do so as the others set up housekeeping.

I would only like to modify the tip slightly to read To initially season your cast iron pan: 1) heat it on the stove while you brush the pan's surface evenly with cooking oil INSDIE AND OUT; 2) bake in a 350 degree oven for an hour, then 3) let it cool in the oven. To keep your cast iron nonsticky, only use salt (or very mild soap, if you must) for washing, dry, then drizzle on some oil and wipe with a cloth.

Cast iron skillets also make the trip camping and back w/o any ill effects - unless you leave them outside in the rain for a spell. I wouldn't want them for backpacking however!

Make sure you have a place to put your recyclable items in your bathroom(s) otherwise it will get mixed in with the sharp and not so pleasant items in the bathroom garbage.

You are correct, It does last forever. So buy it used. Buying used can save you money and help the environment. Actually old cast is preferable to new because of its smoother casting.

If you can't buy used, buy Lodge Preseasoned (made in the US!). The preseasoning makes a big difference in quickly building up that non-stick patina. Also, I always wash mine with soap and water. I dry it afterwards and put a thin coat of vegetable oil on. I don't really mind doing this because I know I will never ever have to buy another pan. They are also dual use in that you can use them in place of some ovenware (especially good for frozen french fries).

I have been looking for a store or website that sells cast-iron cookware. I can always count on you to come through with a good idea. Thanks

Biters, you may want to check your facts on the "valuable minerals" you can get from cooking in cast iron. Although there certainly isn't anything bad, my research found, the iron is not in an available form for absorption by the GI tract of the human body. ps. buy your cast iron at garage sales and antique stores. Don't buy new. It last forever and there are tons of cast iron pans waiting for a new home.

I only wash my skillet out with hot water and wipe dry after using. Store with lid tilted for circulation, and never use soap. I use it for frying eggs, sauteing and baking cornbread. I got it from my mother about 15 years ago. Just got a new Lodge Double Dutch Oven, can't wait to try out some chicken and dumplings in it!!

NO SOAP!! If you get something really stuck on: with some really hot water and an old plastic credit card you can scrap anything off. Then dry well and apply another coat of veggie oil.Good to go once more!