



Cast iron cookware, the best of the best. Unless you don't know how to care for it. Any cast iron cookware can be restored no matter how old and nasty as long as it isn't cracked, because under the surface it is still nice heavy duty cookware. Modern cast iron pots and pans generally come preseasoned but this seasoning will wear off in time if not taken care of. Also if you have an allergy to soy you may need to burn out and reseason the iron before using it.1.You cant wash cast iron with soap. You most certainly can it wont hurt anything just make sure the piece is thoroughly dried before it gets put away.2. Rusted iron is junk. False, remove the rust with a scouring pad or steel wool and reseason.3. You cant use metal utensils in cast iron. It's not Teflon, it wont scratch or flake. Cast iron is harder on the Rockwell scale than your stainless spatula. The worst that will happen from using metal utensils is it may scratch the seasoning.So why choose cast iron if we have modern lightweight alternatives that are nonstick and cheap? Well that's just it they are cheap. Cast iron can be handed down for generations without showing its age. You will always have a nice even cooking experience thanks to the thickness of the iron and the great ability to retain heat. You can taste the difference when a genuine iron skillet was used to cook dinner. Modern cookware can release small amounts of Teflon into your food and while it isn't going to hurt you, cast iron is healthier. Iron cookware is just as at home in the kitchen as over an open fire and with no plastic or chemicals to worry about melting you can even set the cookware directly on coals with no harm.The flea market used is a good place to find old cookware cheap. The pieces will likely be rusty and dirty but with a takedown and season they'll be good as new. My favorite place is Amazon. Watch for the sale prices on Lodge cookware and you can find 10.5" skillets for as little as $11.00. I specify Lodge brand because they are made right here in the good old USA and have been ever since 1896.After many years of cast iron cooking I can say in all honesty this does not need to be difficult. I've seen recommendations of wire wheels in a drill, oven cleaner, self clean in the oven, and all kinds of other ideas. The best way I've found is start a nice campfire and set the piece directly in the flame. Let it sit for around an hour then pull the iron out with blacksmithing tongs or just let it sit till the fire is out. Once the iron is out of the fire allow it to cool to room temp on it's own. DO NOT COOL WITH WATER!!! Cast iron can and will crack if it is cooled too quickly. Once cool the piece should be dull gray to silver and bare metal. Being completely bare iron, oxidation will happen very quickly. Season the inside and outside of the pan after a good scrub down to remove any ash or dirt from the fire.Seasoning cast iron is just about as easy as the full takedown we just did. Start off by washing the piece of iron with a bit of soap and water and dry it immediately with paper towel. Set it on the stove and crank the burner to high. Any remaining moisture will cook out. Keep the burner on and add about a tablespoon of oil to the pan. Wipe it around with a paper towel. Keep the burner on for a bit while the oil soaks in and hardens. After about a minute turn off the the flame and the iron will smoke. Wipe any remaining oil out. Wipe down the outside with oil as well while it's still hot but only if this is a fresh takedown.You will be amazed how shiny the cast iron looks when it is done. The oil bakes into the surface and will make your piece of cookware look brand new.Caring for cast iron is even easier that teflon no matter what you cooked in it. Dried on mac and cheese... bacon grease... doesnt matter I treat it the same. Hot water and a bit of soap. I use a copper scrubber and scrub a bit to get off any stuck on food. Dont be afraid of hurting the seasoning that is a myth. Season the piece immediately afterwards everytime. Remember its cast iron so even if food gets really burnt into it it's not ruined you can always do a complete takedown if needed.Once you've tried cooking with cast iron you will never go back to Teflon. It has a few quirks like any other type of cooking but the benefits far outweigh the drawbacks. Buy some iron today and your grand kid's grand kids will still be using it 100 years from now.