One thing, as stated, is that if you mess it up, such as burn it, you can always clean it up, re-season it, and start from scratch. It can rust, burn, etc., but be refurbished to as good as new.
I knew when I was reading your post that the oil would become icky. No, you don't store it like that. Just follow Paten, and also look it up.
The only thing that we've found different, is that some people do cook acids in it. I know that it is said that you're not supposed to, but ddil's mom always did. So, I think it's more that you may or may not care for it, but you can. I would probably cook the veges and meat in it, then transfer to a Dutch oven or something, then add the tomato sauce, etc.
One great thing about cast iron, besides giving meat, fish, and poultry a great sear, is that you get iron into your diet by using it.
I know that both sets of my grandparents used them, as did my Dmil and Dfil.
Another great thing, is that they can go into the oven. So, if you make a grain dish, you can finish it in the oven. If you make cornbread in it, you can just put the whole pan in the oven to cook it. People make cakes in them.
And, of course, they are classic for bacon and eggs, chicken, fried fish, etc. Potatoes?
I hope that you really come to enjoy it!
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