The Well Seasoned Cast Iron Pan

Cast iron pans, one of the few pans that will last a lifetime. I received my great Aunt’s pan when I moved into my first apartment. It was old well seasoned and she said” You will cook many meals in this single pan, ENJOY”! I thought what will I do with this old iron pan, not knowing at the time the true GEM it was and still is with another 30 years of good use! Truly this pan could tell many cooking stories and is more than 75 years old!
All they need is a little TLC!

For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse sea salt, and a nonmetal brush to preserve the nonstick surface.

Use a few drops of a mild dishwashing soap every once in a while.

If the pan gets a sticky coating or develops rust over time, scrub it with steel wool. To prevent rust, dry the skillet thoroughly {I generally wash and dry on the stove on medium heat until the water evaporates}and lightly coat the cooking surface with coconut oil. Cover with a paper towel to protect it from dust.

Re-season periodically apply a thin coat of Virgin Coconut Oil to the pan inside and out.

Place aluminum foil or old cookie sheet on the bottom rack of oven to catch any drippings.
Place the pan upside down on the top rack of the oven
Set oven to 350 and bake for 1 hour
Let cool and ready to use again!

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