Cast Iron Cookware Lessons I Learned the Hard Way
Posted by Doyle Bailey for Cast Iron Cookware Shop
Cookware You Will Pass On To Future Generations
Sometimes my learning curve can be a little on the slow side. When it comes to cooking with cast iron pots and pans, there have been some lessons I have been slow to learn. Here are a few:
1 .My mother and my wife knew what they were doing when they cooked with cast iron cookware. They both refused to cook with the so called “non-stick” products offered them. I tried a few and discovered that the black flecks in my scrambled eggs were not black pepper but “stuff” that had flaked off the cooking surface. Who knows what that stuff really is? “Cast iron cookware allows you to taste the food not the cookware”.
2. When you share a meal with your spouse and friends, it sustains you in many ways beyond the obvious nutritional value. I have discovered that this type of “soul food” is best prepared in a cast iron dutch oven or my 12 inch cast iron skillet. The root meaning of “companion” is someone you share bread with in a meal. To me cornbread is the essence of breaking bread with someone you love, especially since that just happens to be her favorite food and I love to make it.
3. Always keep your cast iron cookware well-seasoned. It is not difficult to do so but there are no substitutes or short cuts that can replace well-seasoned cookware.
Corn Bread and Soup, a Hearty and Healthy Winter Meal (my 12' skillet)
4. Healthy and delicious meals need not be mutually exclusive. Meats and veggies cooked with olive oil or vegetable cooking spray are delightful, tasty and healthy. It took me a while, but I have learned to cook in a healthier manner with my iron pots, skillets, dutch ovens, grills and griddles.
I suppose this can be summed up by saying: listen to your mother, wife and persons of wisdom whom God has placed in your life. You will eat better, live more wisely and have fewer regrets. After all, it is the sign of a truly mature person who can do something, even though it is what their wife or mother wants them to do.
My Favorite Pan and Bread
Lodge Cast Iron Dutch Oven
Lodge Cornbread Stick Pan for Lots of Tasty Crust
One Response to “Cast Iron Cookware Lessons I Learned the Hard Way”
Leave a Reply
Check out the blog post on “Care for Cast Iron Cookware”. It is not rocket science to season your cookware and keep it properly seasoned.