Tuesday, September 20, 2011

Cast Iron as wedding gift




Dear Hannah,

In case you get cast iron that needs to be reconditioned, this is basically how I do it, although I’m no expert. There are other methods that work for people more safety conscious and capable than me. Like electrolysis.

This pan was reconditioned yesterday when I put it in the oven at the same time I ran the oven through its cleaning cycle. Depending on how much residue has formed over its life, the pan will come out covered with light ash and will look very rusty. You will be appalled, but this is GOOD, it will be down to the original surface. At least for the cast iron I have, this method has worked well. Yours came out beautiful.

Next step is to re-season it. First, clean off all the residue with Crisco or canola oil and paper towels. You will be anxious because so much blackened and rusty stuff comes off and you’ll wonder if it will ever be safe for anything edible. (Remember. Cast iron can become a small source of iron in the diet. Better, even healthy for you, unlike the shedding of toxic perfluorooctanoic acid [PFOA] from nonstick pans.) Keep applying the shortening until the towels are fairly clean. Wipe it off, then place it in the oven and turn the temp to 450 degrees. When it reaches that temp, turn the oven off. As soon as you the pan is cool enough to handle, reapply a light coat of Crisco and replace it in a 400 degree oven for 30 minutes. Turn oven off and leave it in the oven to cool on its own. Wipe it out again. It’s now ready to use. 

For the first few months, before you cook in it, always lightly grease it, and heat it on medium/low for five minutes as you get ingredients ready or post your fb status. This will help the seasoning process along and the surface improve – it will eventually become silky smooth. Then adjust the heat to whatever your dish requires. The more you use it, the better it will get. I promise.

If food has not stuck to the surface, cleanup only requires a quick swipe with a damp cloth or paper-toweling that leaves a very light coat of oil. If you make something that sticks, (some things will) don’t worry about scrubbing it hard. It can take it. I know a lot of folks say NEVER scrub it or use soap, but I do all the time- if needed. Before you put it away, make sure it drys, re-oil it, and put it on low again for a few minutes, and it will be ready for the next use.

Hannah, your cast iron skillet is a WagnerWare #5. Less than 8 inches max. I found it at a garage sale and hate to tell how little I paid for it, since it’s your wedding gift, and after all, you and Thomas are worthy of much more. Don’t know how old, but probably pre-1960’s. It is just right for sautéing onions and peppers, making a 3 egg omelet, or baking 3-4 apples. It will make awesome fry-basted eggs – that’s where you put in a teaspoon of butter, heat the pan, crack in the eggs, quickly add 1 T water and slam on a pot lid. Done to perfection in a couple minutes! No flipping necessary.




15 comments:

ceresa said...

i don't have a cast iron skillet...yet. can you give me some advice for purchasing one?

Margie Haack said...
This comment has been removed by the author.
Margie Haack said...

Ceresa, thanks for asking. I can give some advice. Most cast iron currently manufactured is not good quality. It is heavier, more pitted and rough, and not as finely machined as older pieces and brands that are no longer around. I've heard a lot of complaints about modern Lodge and Paula Deen's, for eg. The older, the better. Finding it local at a garage sale, the attic or basement of a family member, an elderly friend, thrift or even antique store is choice. Ebay is okay, but shipping costs are high for cast iron. Look for Griswold or Wagoner bottom they're great if no chips or cracks. You can tell a good piece by it's smooth interior and it will be lighter. Sometimes the quality of an old piece is hidden by the residue it's accrued over the years, but it can be cleaned up by reconditioning. I have some unmarked skillets that are probably old Lodge. They work beautifully. How old? I'm not sure. Maybe pre 1960 or possibly much older. Some friends like the enameled Le Creuset cast iron, but I'm always afraid I'd be too hard on the surface. Okay, Margie. Stop! I hope this gets you started. Would love to know if you find something(s).

ceresa said...

thanks, margie!!! i'll start looking and will keep you posted.

Sember said...

I would like to emphasize how nasty old cast iron can look. I know that you said it can be hidden by residue... but it can look rusty, crusty and nasty. As long as it has no chips or cracks it can be cleaned up beautifully. One of the great things about nasty looking cast iron is that some people will think it is junk and sell it cheap.

Mom, beautiful post. The pictures are thoughtful and lovely and the writing is so precious and gives a wonderful glimpse of you.

Margie Haack said...

Thanks, dear Sem. And that reminds me, since you were the one to discover: Anyone out there with celiac disease NEEDS to recondition cast iron as it absorbs gluten and can become a hidden source of this dread disease. From then on never use it with for anything with even small traces of gluten. And remember, if you cook for someone who needs to be g-f, don't use your own cast iron. It will cause them to react.

wheresurtreasure said...

Yes! Wonderful Titus II Post!
Last fall when were were enjoying our urban fire-pit I set my sons loose in placing our many cast iron pieces into the red hot coals and dancing flames...they came out splendid in mere minutes, with no fumes and we did them all in one night, including a large griddle that has seen the hides of too many pancakes. That had to be scraped a few times with a long handled hoe--as i re-call...The best part was the sheer delight of my pyro-progeny! They got to burn household items and make their mother very happy at the same time! One of my older sons claimed the one he will take with him when he goes- the one antique, a Wagner--the rest are Lodge--circa my wedding 25 years ago!

Margie Haack said...

wheresurtreasure, yes! That's another way to recondition. It's easy to do if you have a fire pit or are out camping. However, there is a risk: the temperatures in a fire can be so unevenly hot that if there is a flaw anywhere in the pan, it can split it. But I'd probably take the chance.

Hannah said...

Aargh, I'm four days late to my own party!

What a loving and instructive post. Not knowing what our next step will be, I am pleased to have a <8" pan that I can transport between small stovetops and 3-egg omelets. And when that day comes for bigger skillets, I will know what to look for, and what to do when I find it!

I got your 'The Toads of Toad Hall' RSVP yesterday. Cute. I'm sorry the wedding isn't closer to MN, but so it goes.

Again, what an honor and a gift, both the skillet and the time you took to recondition it and teach all of us little disciples.

Dawn Merz said...

I love cast iron and I love you!! and I love how you love cast iron!! I have made the cast iron bread several times and it is always such an incredible treat. Thanks for this post! There is something beautifully symbolic about a rusty aweful cast-iron pan that has been cast off being redeemed with a good dose of TLC.

Dawn Merz said...

I love cast iron and I love you!! and I love how you love cast iron!! I have made the cast iron bread several times and it is always such an incredible treat. Thanks for this post! There is something beautifully symbolic about a rusty aweful cast-iron pan that has been cast off being redeemed with a good dose of TLC.

Margie Haack said...

Hannah, you're not late, I was too hasty in posting! Will be exciting to see where you and Thomas end up and I'll be watching for wedding pics!

Margie Haack said...

Dawn, and I love your analogy. Or is it metaphor? I should know. But I think it's perfect. Just wish getting the dross burned off was a little less painful.

hsl said...

Dare I add a link to a comment I made on my own blog just a few weeks ago? I am SO glad to see you letting Hannah (and all your other readers) know that scrubbing is entirely possible and often the only way to really get a dearly loved pan clean. Oh, and if you have no choice but one of the rougher, newer pans like a Lodge, you can still start using it, maybe with even more scouring than with others. It won't take too long before you will begin to get that lovely silken finish that means you have a pan to keep cooking with for years. My own cast iron entry, if you want to see my less profound comments, is at http://frugalfastfun.blogspot.com/2011/09/laugh-of-day.html

Margie Haack said...

hsl, I agree with the scrubbing advice. Very helpful. Thanks for commenting. Glad to link.