Joy the Baker

I mentioned last week how dear my cast iron skillet is to me.

I’ll let you in on a little secret. When I’m not eating the ridiculous baked goods that come out of my oven, I’m eating eggs. Eggs inside of fried corn tortillas. I eat eggs because, as a baker, I always have eggs in the fridge and they’re super easy to fry up and call dinner. Eggs, always eggs, with salt, pepper and tortillas. There, now you know.

I cook my eggs and fry my tortillas in the same cast iron skillet day after day. This skillet is always riddled with the evidence of some sort of cooked egg. But with a little hot oil, some salt and a paper towel, it’s as good as clean.

If you have a cast iron skillet that could use some love, here’s how to season and care for that bad boy. Cast iron skillets are too bad ass to waste away in your cupboard. Get to it!

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