Tag Archive | Cast-iron cookware

Cast Iron cookware


Dutch oven from the 1890s. Note the evidence o...

Dutch oven from the 1890s. Note the evidence of ashes on the lid (Photo credit: Wikipedia)

No matter what shape they are in they can be fixed. You may have to take a grinder to them if they are badly pitted or lots of elbow grease with a scouring pad to get rid of the rust but it is well worth the time to put into it to restore the cast iron cookware. I know I did just that. I had a whole set I had to refurbish and this is what I did.

  • scrub the dickens out of them to get the rust off and rinse
  • repeat of necessary
  • heat your oven to 375 degrees place pots in oven for 10 mins ths gets any moisture out of the iron
  • rub all over with oil inside and out
  • continue heating for another 30 mins
  • let cool slightly and rub more oil on the inside
    Cast iron pan

    Cast iron pan (Photo credit: Wikipedia)


  • you can wipe them clean after this
  • you may have to repeat the above process a couple times pot should be dark after seasoning is complete
  • after using wipe clean with paper towel do not immerse in soapy water
  • if food has stuck any where you may need to use a plastic scouring pad and rinse
  • place on stove top burner on medium and let it heat up to get the moisture out
  • season with oil again pan is ready for next cooking
  • You can do this on the stove top burners if you want but I had so many that the oven was more convenient


  • You may have to take a sanding or grinding wheel to the cookware if it is pitted
  • wash and rinse really well after this process
  • I have seen some people take oven cleaner spray it on and place in plastic bag over night
  • then clean really well
  • the important part is to make sure the cast iron does not have any moisture this is why you heat it first before seasoning with oil.
  • then you can start oil top and bottom and heat to 375 you may have to repeat this process several times to get the desired color back into the cast iron.(don’t forget the handles and lids if they have them)
  • once the outside is good then concentrate on the inside …
  • repeat oil and heating till desired color (it should be dark)
  • you can test the pan out by cooking something in it if it does not stick then you have successfully seasoned your pan/pot
  • Last but not least NEVER cook anything that has acidity like tomatoe sauce anything acidic will eat at your seasoning and you could end up with some in your food and Never leave anything left over in your pot after ward empty it into a container for storage and clean the pot as directed above. DONE!!

Here is a picture of what your pan should look like when the seasoning is finished:


Southern Fried Chicken

If your entertaining, got company this is the ticket … then have a side dish, a green

English: Fried Chicken - breasts. I used Drake...

English: Fried Chicken – breasts. I used Drake’s Cripsy Fry and deep fried them)or wings) to crispy perfection. No seasoning needed, in the mix. I did add crushed black pepper after done. I sometimes use or mix Crispy Fry as an alternative mix. (Photo credit: Wikipedia)

macaroni or potato salad to go with.

Ingredients (for buffet-style serving):

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken!

Cornbread Skillet Dinner


1 pound lean ground beef
2 eggs, well beaten
1 cup self-rising cornmeal mix
14 ¾-oz. can cream-style corn
1 cup milk
¼ cup vegetable oil
2 cups finely shredded Cheddar cheese
1 large onion, finely chopped
2 to 4 jalapeno peppers, washed, seeded, and finely chopped

English: Jalapeno peppers growing in Summit, N...

½ to 1 tablespoon peanut oil for greasing cast iron skillet
Cilantro, for garnish (optional)

In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside. In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, and ¼ cup vegetable oil. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat

English: A cast-iron pan.

until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate, greased with peanut oil, but do not heat the oil.) Pour half of the cornbread batter into the hot skillet. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddars cheese, 1 chopped onion, and 2 to 4 chopped jalapeno peppers. Try to get full and even coverage with each layer. Pour as much of the remaining cornbread batter over the top as your skillet will take, leaving at least ½-inch for the cornbread to rise. Bake at 350 degrees for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, along with a glass of cold milk. This looks great, but tastes even better than it looks!!!