I seasoned our cast iron skillets yesterday.
It took a couple of hours, two Google searches, a text conversation with two of my foodie children and four tablespoons of vegetable oil.
That’s it. A little time, a little effort and those two pans emerged with a nice fresh outlook and a non-stick surface.
I like that about cast iron skillets. You get to keep the history without the rust and, after a brief renewal, all the mess slides right off.
I’m going to try to be like my skillets today.
I’ll let you know how that goes.
My hubby has one so heavy I can’t lift it! Can’t wait to pack that for the move — it’ll have its own box.
1. Did he inherit it? 2. Does he cook in it? 3. Good luck with the move!
Now I need you to write a blog on cooking with them. I have been less than successful. Maybe I did not do the seasoning part well. I keep experimenting though!
Will do! (Although I’m not sure I mastered the seasoning part yet either)