Monthly Archives: May 2014

The Impressive Black Cast-Iron Skillet — Benefits And How To Care For Yours


Black cast-iron cookware has made a popular comeback in recent years and for good reasons. Just like Grandma knew, these heavy-duty black beauties cook foods evenly and crispy.  Most are fairly inexpensive to buy and seem to last forever. And they become easier to cook with over time. Authentic cast-iron pans are not produced with a chemical coating that could flake off into food either.

Cast-iron skillets and pots are also versatile and can be used to cook food on the stovetop, in the oven, on the grill, and over an open fire. Most are made from recycled scrap iron which makes them heavy and almost indestructible.  They can be scraped on and foods can be cut right on their surface. The more they are cooked with, the more non-stick they become for sautéing, grilling, braising, baking, and frying all types of cuisine.

There are many benefits to cast-iron and maintaining their pristine, long-lasting condition is well worth the little extra attention they will need for proper conditioning.

Caring for Cast-Iron Cookware

1. Season the Pan – When seasoned properly a skillet becomes non-stick. Most new pans come pre-seasoned, but will cure even more after a few uses. To season, pour enough oil to glaze the bottom and bring the pan up to a hot temperature on the stove. After about six uses the pan will be ready-to-use as a non-stick surface.

2. Daily Care – Caring for your pan is simple — clean while it’s still warm from cooking. After the pan has cooled a bit, use a scrubby and water to scour over the surface, then rinse. Dry the pan thoroughly to avoid rust and rub a small amount of oil back over the surface to fill in pores before storing. Heating the pan to a high temperature before cooking will kill any possible germs. For sticky, or strong odor foods like fish, use a tiny amount of dish soap to clean. When cooking non-stick foods such as eggs, grilled cheese, and pancakes, wipe the pan out with a paper towel the same way you would a non-stick grill. To scour off stuck-on foods pour kosher salt in the pan and rub with a scrubby.

3. Good to Know – Always pre-heat the pan before adding food. The handle will be hot when in use so buy a heat-proof handle cover, or keep an oven mitt nearby. Never cook acidic foods like tomatoes in the pan and don’t submerge or soak the pan in cold water for long periods of time. Avoid leaving food in your pan overnight.  And never put it in the dishwasher.

And most importantly… If you have been blessed with an heirloom black cast-iron skillet, be sure to use it. They can also be purchased at nearly any store, or online.  Be sure to check with your local hardware or thrift store, too.


Best of the Blog: Top 10 Posts in April

May is here — woot, woot!  For us northerners, this month ushers in gorgeous flowers, fully bloomed trees, and wonderful outdoor walking weather. Yippee! This is the time of year we celebrate a change to warmer seasons ahead, and with it the freedom to spend more time outdoors enjoying those blessings. Exciting indeed!

As I plan posts for May, I wanted to offer new readers a peek at the top 10 most popular posts in April.  Here they are…

For the Home & Family

How to Deep Clean Your Kitchen

10 Surefire Ways to Build an Emergency Fund


Fresh Strawberry Mango Salsa

Heirloom Tomato Caprese

Simple Baked French Toast & Pecan Streusel

Grilled Chicken Kabobs with Mango Coconut Glaze

Savory & Easy Zucchini Parmesan Crisps

Easy DIY Projects

Turn a Picnic Bench Into Upholstered Seating

Monogram Framed Art — Buttons or Beads

For Your Pet

10 Best Tips for Vacationing with Your Dog

Thank you for stopping by to check out April’s Best of the Blog.  Planning is underway for May with these projects… hand-sewn slipcovers, Coco Lopez celebration cake, and a before and after of my painted kitchen island, and of course many recipes. Be sure to Like this page on Facebook to receive each update.

Psalm 107:1 “Give thanks to the Lord, for he is good; HIS love endures forever.”



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