Over the last 2 years I have really focused on using cast iron has my main cooking and baking tools. My son loves the idea of the old school cooking methods and I love the lessons that it teaches (maybe this will be my next topic). Anyone that uses cast iron regularly will tell you there is a learning curve to understand this way of cooking. If you are used to modern nonstick pan cast iron will certainly teach you a very new way of cooking. I have used my Cast Iron over the camp fire, on the grill, in my oven and even carefully on my flat top stove (don't drop it or your wife and your wallet will be very unhappy with you).

Understanding your cast iron - Cast iron cookware is something you hopefully buy once and can pass down for generations. This is providing you understand the art of caring for it. 

Seasoning - If you were to Google how to season cast iron cookware you will get 100 different answers and methods. The easiest way to describe the process would be to rub a micro layer of oil that then needs to be heated enough to polymerize the oil to the cast iron. You can physically see and smell this since you will need to bring the oil to a heat level past its smoke point. 

The seasoning process and maintaining it is the first step to keeping cast iron in a usable condition. With some patience after seasoning and cooking your cookware will develop its nonstick properties.

 

Cleaning - Like seasoning cleaning is an age old debate. Do you rinse and wipe, do you use soap, how about a scrubber or a quick salt scrub. There are so many opinions and thoughts. Again google will give you 100's of different thoughts. Over the last 2 years I will tell you what I have been doing. Not that it is 100% correct but it is working for me. 

1. Once cooking is complete I wipe the pan out quickly to remove the bulk of junk. I then rinse the pan out with hot water and give it a quick hand wash (very little soap). If there is persistent food stuck on I use a strub brush or a pan scraper. Rinse one more time and towel dry. 
2. After I towel dry I add the pan back to stove to give it some heat. This just ensures the pan is fully dry. 
3. Once cool I inspect the seasoning to see if anything has come off. If anything is flaking I will add salt to the pan and use a rag to do a quick salt scrub to remove any flaking seasoning. Then will go through another round of seasoning.

 So far you are reading this thinking why the hell would anyone want to go through all this just to make food. All I can say is once you taste the food that comes from a well seasoned pan you will understand why all this is worth it. Trust the process

 

Cooking - The one thing I will say is over and over again is cooking on cast iron is an art. 

Things you should know before you start. Temperature control is such a huge key. If your pan is to hot your food will stick! If your pan isn't hot enough your food will take forever to cook. Always use medium/low heat and preheat your cookware. You have to use something on your pan (oil, butter, lard, Non Stick Spray). Please don't think well my pan is seasoned so I don't need something because its nonstick. 

Once your food hits your pan don't flip to early. Listen to your food. It will tell you either by sound or sight when it is ready. Resist the temptation to flip early.  

From the safety side, remember your entire pan will be hot. Don't grab the handle after cooking unless you have a handle guard to keep you from getting burned.

 

Patience - Patience will eventually get you the results that people crave from their cast iron cookware.

 I hope this inspires you to start your journey of learning patience through cooking. Go to our favorites page and pick up a pan if you don't have one already and start your journey.