I was born in 1954 and I’ve been cooking and eating all my life. I still remember that day back in 1955 when I was home alone and had to wrestle a kitchen table chair up to the stove, climb on and heat my own bottle in a sauce pan full of water. (For the record, I added a tablespoon of chipotle in adobe sauce and a cinnamon stick to the bottle before I heated it.
But it wasn’t until around 1963; I was around seven at the time that I discovered the joys of cooking with cast iron cookware. I was digging a hole in the backyard that summer afternoon when I thought I heard the clang of a treasure chest beneath the dirt. It turned out to be a cast iron skillet and my destiny with cast iron was sealed.
Cast iron has been used in cooking for thousands of year, from the cast iron age of the Han Dynasty in China, to the witches of Salem brewing spirits in cast iron cauldrons, to fancy frou-frou TV chefs who think they’ve stumbled on to something new and exotic.
Cast iron today comes in many makes, shapes and sizes. From waffle irons, to skillets to Dutch ovens to woks. They’re everywhere. Use them to sauté, deep-fry, and even bake. Cast iron cornbread baby!
Cast iron is used in radiators, crankshafts, bridges, even jewelry. I recall wearing a cast iron necklace a few years back, but I had to stop wearing it after a few weeks because it was making me hunchbacked. I can only imagine what a pair of cast iron earrings would do to your earlobes.
Anyway, cast iron cookware does require a little maintenance.
Today’s list includes some tips on caring for your cast iron plus 3 classic recipes that will blow you away.