This week was supposed to be all about camping. We had grand plans to camp along the gulf coast, but the weather looks a bit iffy so we decided to stay home. I really hate camping in the rain. It's amazing we ever went camping at all when we lived in Oregon!
In preparation for our trip, we pulled out the gear to assess what needed replenishing and what had grown legs and wandered off.
One look at the cast iron cookware and I knew it needed some TLC. It had sat languishing in a box since the last time we went camping back when we only had 5 kids.
Using the cast iron as my daily cookware has always been something I've wanted to do but just hadn't gotten around to getting the stuff out of the camping boxes. This seems like as good a time as any to take the plunge and start using the cast iron all the time.
Since my skillet was a
When oiling a skillet, choose a cooking grade oil or shortening. For this, I decided to go to my new favorite oil: Coconut Oil.
Add several tablespoons of oil in to the pan and spread it around on the bottom and up the sides. Next wipe it out with a paper towel. Really well. If it looks like there's oil on it, you need to wipe more!
Place tin foil on the bottom oven rack to catch any drips. Then, preheat your oven to 450 degrees. Place the cast iron skillet upside on the top rack. Bake for 30 minutes. You may need to do this several times to get a good oiling.
Not only will your house be
As you use your cast iron regularly, it will get nice and dark, much like the pampered chef stoneware. The darker it is, the better the seasoning.
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