I must have been all of 10-years old the day I decided to surprise my mother by cleaning her old black cast iron skillet. It embarrassed me that over the years it had become so gross. Naively, I assumed that she’d burned too many Sunday roasts in it and that’s why it was never shiny with a copper bottom—like the rest of our pots and pans.
I started with household cleanser and steel wool. I scrubbed on a single spot for what seemed like hours. I couldn’t break through that burned-on “crust” to save my soul. Finally, I just gave up.
What I wouldn’t realize until years later was that I was working on a fine piece of cast iron—a skillet I’m sure I managed to un-do years of coveted “seasoning” that makes a cast iron skillet virtually nonstick.
Cast iron skillets never buckle, cast iron is virtually indestructible, lasting for generations—even at the hand of a 10-year-old wielding cleanser, steel wool, and sharp scraping implements. A cast iron skillet can be restored, and in most cases quite easily.
Food cooked in cast iron is fortified with iron—up to 20 times more iron than when cooked in a steel or aluminum vessel. When you cook in well-seasoned cast iron you use less oil. Cast iron is a chemical-free alternative to nonstick pans … and, as you are about to discover, super affordable …