How to Care for Your Cast Iron Cookware

Did you know that cast iron is the original non-stick cookware? Not only that, but cooking often with cast iron gives you a natural iron supplement - and an upper body workout as well. A chuck wagon-sized skillet can weigh eight pounds or more. And that's without food in it!

Cast iron cookware has been used for a long time, mainly because it is fairly simple to make. All you need is sand, a pattern, and molten iron. The method is similar to the sand-cast candles that were popular in the 1960s, except for the need to get the iron up to 2,500 degrees!

Very little of the oldest cast iron is still around. In the 18th and 19th centuries the cookware was made thinner, which caused cracking and warping during use. Later pieces, especially those made during the 1930s, were heavier and very well made.

Cast iron cookware comes in many sizes and shapes. The two I've found the most useful are the five-quart Dutch oven and the 3-quart combo-cooker. The lid for the Dutch oven has spikes on the underside; they help the condensed steam to drip back into the pan instead of down the outside of the pot. The combo-cooker consists of a three-inch deep skillet with a lid that doubles as a flat skillet.

For single servings, the small 6-inch pan is good to have on hand. It cooks up to three eggs to perfection and is great for small meat loaves and casseroles. It's useful, too, for sautéing small amounts of mushrooms or onions.

"Seasoning" is the main thing that scares those who are new to cast iron cooking. However, it is easy to do.

First, wash the pan with mild soap and dry it thoroughly. Give it a good greasing with vegetable shortening, inside and out (don't forget the handle and the inside of the lid), and place it upside down on a foil-lined baking sheet. Put it in a warm oven, 300 to 350 degrees. After about two hours, turn off the oven, leaving the pan in the oven to cool overnight or at least six hours. Take the pan out and wipe off excess grease with a clean rag or a paper towel. That's it! You now have a seasoned cast iron pan.