THE CAST IRON OBSESSION

When I was growing up this wonderful old stove kept the kitchen warm in winter during long cold days.

Something was always cooking on this stove, and more often than not it was cooked in cast iron. Long before I moved into my childhood home, I began collecting pieces of this coveted cookware.

I have learned, that to cook with cast iron and get superior results, you must cook ON cast iron, or use a cast heat diffuser on gas burners or electric elements.

Cast iron requires even heat, and that can only be obtained by using it on a surface that heats evenly ~ as in a cast iron surface.

Using the old Griswold and Wagner pieces requires care and a process known as seasoning. Gently heat the pan, and wipe the interior evenly with oil. Leave it in the oven for a few hours on low and re-oil before putting it away. I don't scrub my cast iron in soapy water, but you can rinse it in hot water, dry it well and re-season with oil. If you have food that has cooked on and is stubborn, use a generous spoon full of salt and a little oil and rub vigorous in a circular motion to loosen the debris. Rinse well and re-season... again! Before you know it you will have a pan that will perform better than non stick cookware!

These old fry pans, roasters and dutch ovens have been revered for years. Just check the prices in antique stores for a testament to the collectibles' worth and availability. Specialty pieces are becoming rare, like the waffle irons and ebilskiver  pans.

I use my old black heavy

fry pans almost daily. I can't imagine being without them. Whether sauteing or baking their performance is consistent and dependable and provides the satisfaction of knowing they have years of experience doing their job well.