New iron cookware is pre-seasoned, but the iron skillets that I found at a garage sale several months ago were in dire need of re-curing.
MawMaw taught be how to care for my iron cookware so that they would last a lifetime (barring hurricanes, of course). The process is very simple.
First, lightly coat the inside of the pot with vegetable oil while the oven is pre-heating to 475 degrees.
Next, place it upside down on a sheet of foil in the oven. Allow it to “bake” for 30 minutes. If the pot is unusually pitted, repeat the process. This will build a smoother surface. Iron cookware is naturally non-stick, so if you find your food sticking to it, this just means that the pan needs re-seasoning.
Note: The oven will get quite smokey, but that’s just part of the process.
Turn the oven off, and allow the pot to cool in the oven.
Voilà! Isn’t it lovely?
There is nothing like iron cookware, I guarantee you that!
I hope that you are enjoying all that fall has to offer. ♥ Stacy
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Good to know! ❤
This is such a synchronistic posting 🙂 I was wondering how to cure iron pans – frying, saucepans and otherwise – but wasn’t sure how. I remember my Grandmother’s pans lasting and wasn’t sure how she achieved it. It’s great to learn these skills!Thank you kindly, Stacy 🙂 Willow x x x
So glad I could help. Blogs come in handy for sharing our ancestors’ knowledge with the world. ❤
I have skillets like this, and so I shall try this, hoping that my fickly smoke detector doesn’t blow it’s cork. Thanks.
If you have to, take the batteries out for just an hour. But don’t forget to put them back! ❤
I agree with you on iron cookware and I always loved to use my small Le Creuset cast iron skillets for baking popover pancakes in the oven. When having company (as we OFTEN had from family and friends crossing the Ocean to stay at the Vedders Inn) it was always such a success.
You always show such practical and useful tips!
Hugs and happy week ahead.
I thank you kindly for the compliment, Mariette. Have a wonderful week yourself! ❤
That is very interesting. I am going to order a cast-iron pot from the States, as I think it may help my daughter’s iron levels. It’s really hard to get non-enamelled cast iron cookware here in the UK. Thanks for the tip!
Oh yes, Christine – cast iron is so good for getting this much-needed metal into the system.
I haven’t gotten that package in the mail yet – I’m waiting for one more thing to put into the box (thought it was here, but apparently it’s at my dafter’s house). (Hope you don’t mind the borrowing of Isabel’ls lovely word!) ❤
El Guapo said:
Too many people work with iron cookware without knowing how to do that.
True – and they they toss it out, thinking that it has reached the end of its life. ❤
Stacy, your MawMaw was brilliant! We have several cast iron pans, but I was never taught *the secret* until now. Thank you!
My MawMaw knew everything! 😀
Good to know!