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.
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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)