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Re: Re: BELOVED IRON SKILLET

#22046
imported_Stonylady1
Participant

    Cast iron is all I use in my kitchen – I've been using it for thirty-plus years and in spite of the heft of some of the larger pieces, I would never give it up!    Yes, Carl, I have been told by many traditional users that the proper way to dry cast iron is on the stovetop until all dampness is gone.  In addition to that, it's a good idea to wipe the cooking surface with a light skim coat of veggie oil,  just enough for a sheen,  while the pan is hot.    This not only protects the pan from any moisture that may creep into the pan storage area later,  it also creates a fairly non-stick surface after repeated oilings.  My only hope is that  I will still be able to lift the darn things when I'm in my 80's!