by Charlene Davis

Created on: August 10, 2008   Last Updated: November 27, 2011

Some of the best meals I've ever eaten were made by my grandmothers in their cast iron cookware. Tender, flaky catfish; finger-licking chicken; and mouth watering cornbread were traditional scrumptious fare back then. Today, we have a new generation of cooks, and they are conjuring up all sorts of new and tempting recipes to cook in cast iron cookware. But before you start looking up some of the unusual recipes that can be cooked with these culinary delights, you should first know how to season and take care of them.

First rule: Don't ever wash your cast iron cookware! I was positive that my mother was slipping into early dementia when she gave me this tip years ago. But I soon found out she knew what she was talking about, as always. Actually, you should wash your cookware the first time, but afterwards, put away the soap when it comes to cleaning it. And never put it in the dishwasher.

If you have used cookware that was handed down or picked up at a garage sale or on eBay, you can clean the rust and crud off with a steel wool pad. Then wash it with mild soap and water, dry thoroughly, and prepare to season it as follows:

SEASONING YOUR COOKWARE

What is seasoning? It's a process that you go through to "break in" your cookware, giving it a smooth, non-stick surface. The seasoning process is applicable for both new and used cookware that you are breaking in. Generously grease the insides with shortening, oil or bacon grease, and heat in the oven for a couple of hours at 300 degrees. Allow it to cool completely, then drain off any excess grease, wipe completely dry with a paper towel and store.

This procedure may need to be repeated a few times until your cookware has been completely broken in. And from time to time, you may still need to repeat seasoning sessions to maintain a good surface; especially if you cook acidic foods, like tomatoes, in it.

One way to test how well your cookware - such as a skillet - is seasoned is to fry an egg in it. If the egg sticks, you need to keep working on it. If the egg slides right out, then you've got yourself a well-seasoned piece of cast iron cookware.

CLEANING YOUR COOKWARE

Seasoned cast iron skillets and cookware can be cleaned up nicely with boiling water and a stiff-bristled brush. Brush the cookware vigorously with the brush, rinse it out with clean water, and completely dry it to prevent rust spots. Some people reheat the cookware again on the stove to make sure it is thoroughly dried. You can also lightly spray cooking spray (i.e., Pam) on the cookware after it has been cleaned and dried. Just remember, no soap and no dishwasher.

Another bonus when using cast iron cookware is that it can also enhance the iron content of food. Scrambling eggs or simmering spaghetti sauce in an iron skillet can double or triple the iron absorbed in a meal. To this day, many doctors still recommend that a person with an iron deficiency have their food cooked in a cast iron pot or skillet.

Keep in mind, the more you use your cast iron cookware the better seasoned it will become. So start cooking!

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