Cast Iron

You know how theoretically something sounds like a good idea, but in reality, maybe not so much?

 

Take for example a cast iron skillet. There’s something about cooking with cast iron that invokes perhaps a smidge of nostalgia. I used one years ago. Corn bread tastes better coming from a cast iron skillet. Pot brownies are divine when baked in a cast iron pot, Freebird style. 

 

My eight-inch non-stick fry pan was peeling. Ingestion of this sort of yuck is not healthy for humans or animals. As a replacement I purchase a ten-inch cast iron skillet, jack of all trades, size-wise. Pre-seasoned, it is rock-and-roll ready for use. 

 

Fried eggs will be the first meal prepared in this beauty. 

 

I add a dab of butter and crack a few eggs for Maggie and me.

 

I can’t flip the dang eggs, they’re stuck, and not just a little. 

 

Researching too little too late, I learned heating the skillet for a few minutes, along with a generous serving of butter supposedly prevents sticking. I used butter, but not near enough, and I didn’t let the skillet heat long enough. 

 

Did you know cast iron has ”pores?” Yeah, apparently it does. Chicken DNA is imbedded deep within the pores of my new skillet. If scientist were to inspect my skillet and extract crap from a few pores we could trace heritage of those stupid eggs. 

 

I cleaned that sucker for fifteen minutes and still didn’t get all the egg off the pan. I used coarse salt, fingernails, and a metal spatula with little results. I wanted to throw my new skillet in the Snake River. Do you know they make special “chains” with which to clean cast iron skillets? I kid you not. Should we even cook in pans that require chains to clean? I can hear Jeff Foxworthy, “Here’s your sign.”

 

I finally add a little water and set it to boil in a last-ditch effort to rid the skillet of albumen. And I whip out my trusty metal spatula. Again. 

 

Just short of using Easy Off Oven Cleaner, I finally succeeded in cleaning this stupid God forsaken pan. It seems I need to “season” it again. I’ve got your season, cast iron. 

 

I REALLY want to like cast-iron cooking, but I am so afraid to try it again. It’s sitting all nice and seasoned on my back burner just waiting for me to gather courage, mocking me, softly whispering, “I get better with age.”

 

There is non-stick cookware sans PFOA’s. Just saying.

 

 

UPDATE:

 

I always say to choose one's friends carefully and here is why: 

 

I awoke this morning to good stuff, links and all, to help me through the cast iron debacle! There are even links within the SL article that are SO helpful. (As a Texan living in Wyoming why did I not think of Southern Living, my favorite!) Though it's just Maggie Rose and me up here, and we love it, I still like to prepare cozy meals. My pan was preseasoned, Made in America, and so special to me. I use Chosen Avocado oil and Bramasole Olive oil. I will "season" it again and be patient. I love these two, seriously. They always provide reliable information. Thank you !! 

 

I've seasoned my skillet. Again.