Comments on: Learn To Love Your Cast Iron Skillet

By: David

David — Tue, 29 Sep 2009 02:11:17 +0000

Mary Ann, if the pan is too far gone to scrape out with oil and salt etc. you can put it in the oven on self-clean it will slowly burn off anything left, then you can clean it (water only) and dry it quickly on the stovetop then follow the seasoning instructions. Sort of a last resort, but works.

By: Linda

Linda — Thu, 17 Sep 2009 23:57:06 +0000

I use my cast iron skillet(s) everyday and seldom wash them, but continue to cook day to day, letting the remaining flavors from one meal influence the next. After preparing fish, I do wipe the skillet well or, wash and re-season, if necessary. The cast iron casserole with lid is excellent for the preparation of any kind of soup! Enjoy!

By: Mary Ann

Mary Ann — Thu, 06 Aug 2009 04:26:18 +0000

I have ruined what took my friend 11 years of seasoning his three cast iron skillets. The pans are scorched from too high of heat. Will the salt cleaning method you talk about completely clean them for re seasoning? He tells me the pans have to be one hundred percent clean of everything or the seasoning will pop off of the area where anything remains. Please help.

By: Linda

Linda — Thu, 23 Jul 2009 23:26:38 +0000

Must I reseason often – or when is the cue to reseason?? I love my pan – found it at a garage sale for $5!

Thanks Joy – glad I found your blog!

By: GENIE

GENIE — Mon, 15 Jun 2009 03:30:01 +0000

Do yourselves a favor and buy an OLD antique cast iron skillet. We got lucky and got ours from a collector who was selling them at a yard sale. We got a Griswold 4 (small logo) and Griswold 8 (large logo) for $24 and a no name vintage skillet size 6 for $5. The collector said that the older ones are better made and less porous. I probably should have bought more from him! He said that the older Wagners were also really good. They sell them on Ebay and he said that there are also shops that sell them. We made eggs in the #8 and they only stuck a bit… then cooked cornbread in the oven in it – perfect! Came out with no sticking… brushed out crumbs and wiped it out with cold water and a rag. He said to be sure to dry the skillet on a hot burner as air drying doesn’t always really dry them. And after it’s dry and still hot, rub shortening on with a paper towel then cool. He really knew what he was talking about so we’re following his directions. He also said to be sure to season the outside of the skillet due to the porosity and also the rust issue.

My mom had some old cast iron skillets (that my brother got) that she swears the eggs would stick to. I remember her seasoning them in the oven – and then washing them after use in hot soapy water with a metal scrub pad. She thinks I’m nuts but I know that I’m right! We’ll never go back to teflon again!

By: Jen

Jen — Mon, 08 Jun 2009 13:25:25 +0000

Thanks so much for the information! My skillet is supposed to be preseasoned, but I’ve had a hard time with things sticking – to the point I’ve had to scrub it which I know is bad for it. So, I’ve decided to season it myself and your instructions are greatly appreciated.

By the way, you are without a doubt on my blog roll now – I just love your blog. Its gorgeous.

By: david

david — Sun, 31 May 2009 18:34:42 +0000

i have to agree…you are a beautiful young lady. and tho’ you may live in cali’ you are a southerner at heart with your knowledge of cast iron skillets.

i still have the two that my mother passed on to me when i got married 25 years ago. we still use the non-stick skillets for certain things in my casa but i love my cast iron.

my 22 year old son has been bringing what i consider my future daughter in law for weekly dinners. no word has been announced but i’m not blind either. i just ordered 2 new cast iron skillets for them. it might be a year from now or two years from now.

whenever it happens they’ll get two seasoned cast iron skillets as one of their wedding gifts. thanks for the info joy.

By: Linda

Linda — Mon, 11 May 2009 12:14:38 +0000

Have been using my grandmother’s cast iron for years and have always had to scrub it vigorously to remove food. Yesterday at my mom’s she was using a cast iron skillet that had been seasoned and the scrambled eggs just slid out of the pan.

Thanks for your tips. I’m seasoning my 1912 pan as I type.

By: Cast iron is a gift from god « The Life of Brian

Cast iron is a gift from god « The Life of Brian — Wed, 04 Mar 2009 14:32:49 +0000

[...] go buy one. It’ll be one of the best $25 purchases you’ll ever make. Here’s a good article from my homegirl, Joy the Baker, on how to season and maintain your cast iron beauty. [...]

By: Dave

Dave — Tue, 03 Mar 2009 07:12:12 +0000

My Cousin directed me to your site. She flipped out on me for placing my mom’s hand-me down cast iron skillet in the dishwasher. I thought, “What’s the big deal?”. But i guess there is proper etiquette for taking care of cast-iron. Just never occurred to me before! Thanks for the tips!