Cast Iron

I’m grateful for a clean chimney and clean reburn tubes in the cast iron stove. This is how they’re supposed to look with a hot fire, shooting random jets of reburned gas out the perforations along the front side.

I don’t really know what cast iron is: Webster defines it as “a commercial alloy of iron, carbon, and silicon that is cast in a mold and is hard, brittle, nonmalleable, and incapable of being hammer-welded but more easily fusible than steel.” All I really know is that I’m grateful for it. I’ve been kept warm in winter for more than half my life with a series of three cast iron woodstoves, and I’ve cooked for longer than that in cast iron skillets. There’s nothing like a well-tended cast iron skillet for some things. We’ll see how it works for this cinnamon-chocolate chunk skillet cookie….

I’m grateful for this trusty cast iron skillet that I’ve had for decades. Today it served me pizza for lunch, and a giant cookie for dessert tonight. I mean, only a slice of it will be for dessert tonight, it will take awhile to get through the whole thing!

Later that same evening: … So, when the directions said “Let cookie cool in skillet before slicing,” I guess it meant let it cool completely… Maybe tomorrow it will be solid, but tonight it’s warm and melty, and that’s ok too.

4 thoughts on “Cast Iron

  1. I’m texting you a picture of the world’s largest cast iron skillet from theLodge cast iron museum in Pittsburg Tn. Because when you have the opportunity to see the worlds largest anything, I’m pretty sure it’s a life requirement to do so!

  2. I’m a big fan of cast iron! I did some research several years ago and determined that, for serious seasoning, use flax oil. I have it in the refrigerator as a food supplement and keep a special container with an imbued small cotton cloth near the stove. I spread a very thin coat on the cast iron only when my skillet gets its seasoning burned off and especially if hints of rust. It fires hard and be sure to wipe off any excess. For daily seasoning I have a handy, oily cloth imbued with a bit of oil of whatever I’ve been cooking with, probably ghee and coconut and olive. Contrary to common advice, I wash my cast iron with dish soap if necessary. The flax seasoning can withstand that treatment. When I cook meat I like to clean it especially well, hence the occasional dishpan scrub. As a special touch, I have a crocheted dishrag which my mama made, and on its own hook, which is designated strictly to dry the skillets after washing.

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