'Tis the Seasoning


Jen UbelakerI don't know about you, but I am one of those folks who hasn't quite made the transition to full-time homesteader yet. I still have a 'town' job a couple days a week, and life always seems to sap away my free time. So, when the holidays arrive, hubby and I look at it as a chance to have a few days to catch up on chores without having to worry about leaving the house. After Thanksgiving lunch, we raked leaves and spread compost (for a little while, it was really hard to bend over!) and Christmas and the following three-day weekend has arrived with a growing list of chores stuck to the refrigerator.

My husband is one of those people, you know the type, blessed by the gods with good fortune. (Hey, he married me, so I'm not going to argue.) Last summer he decided he was going to a few yard sales to look for a cast-iron Dutch oven. Just something he always wanted, and he told me it was worth a shot. When he finally found a Dutch oven, he asked the woman what she wanted for it and she said “five bucks”. Fair enough, I thought, but she then stopped my husband and said “no, five bucks for the whole box”.

Yup. You guessed it. Five dollars spent and an apple-box loaded with cast iron. Skillets, saucepans and lids, as well as the much-coveted Dutch oven. That's the kind of luck this man has.

Anyway, fast forward to Friday. I have been meaning to get that box of pans out of the garage for months now and properly clean and season them, and now I finally had the time.

pans1Cast iron can be a tricky beast, but if you take care of it properly it will last a lifetime and then some. Really, all you want to be able to do is avoid dents and cracks. The surface needs to be kept as pristine as possible to avoid giving places for rust to settle in and ruin your pot.

If you are lucky enough to obtain some used cast iron, here are some tips to help you get it ready for use:

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