I grew up cooking in cast-iron skillets. Grandma had a few. Mom had several. I had a LOT that I picked up along the way. When my grandma died, Mom got a couple of Grandma’s skillets. Then they were handed down to me when Mom died. When my husband died, I decided to downsize greatly, and now I cannot believe I let all that beloved cast iron go! It makes me sick to this day. But they didn’t fit into the lifestyle I was creating for myself, and I couldn’t see paying for storage when I settled down again.

I lived in a thirty-foot camper by myself for most of the four years after Mr. Virgo died. I traveled all over the country writing about it on my blog, Marshmallow Ranch. When I came to my home state of West Virginia for my high school reunion, my uncle asked if I could come off the road and take care of the family farm, which I gladly did. Here I was, living in my grandma’s farmhouse on seventy-three acres, being the farmgirl I always dreamed of …without that beloved cast iron.

It wasn’t long before I started picking up a skillet here and there. I didn’t know much about the cast iron itself…just how to cook in it. That’s when I stumbled across the love of my life…Mr. FixIt, my high school buddy. We both love hunting in antique stores for great finds. I can’t remember where we were, but my sweetie showed me a nice skillet.

It was a Griswold. *swoon*

I started my love affair with “Griz,” a No. 8 skillet. Smooth as a baby’s butt on the inside. Seasoned to perfection. I’d never had such a beautiful piece of cast iron. The Griswold Manufacturing Company was established in 1865 in Erie, PA. They initially produced door hinges and hardware before they branched out to cast iron cookware. The mark on the bottom determines the age and, therefore, the value of Griswold cookware. The earlier pans, skillets in particular, are highly sought after by collectors. Griswold was bought out by Wagner Cast Iron in the ‘50s, and the quality was greatly reduced. I’ve never bothered checking to see when mine was made because I know by the light weight and smooth finish that it’s an older one. Besides, it’s priceless to me.

I had some leftover biscuits from the other night, so I made some sausage gravy yesterday morning to go over them. “Griz” didn’t let me down. I protect that seasoning like it’s Fort Knox.  There are sources all over the internet that teach you how to season a cast iron skillet, so I won’t get into that today. Protecting that seasoning is essential to maintain its non-stick properties.

Here are a few tips to keep your cast iron seasoned:

• NEVER put your cast iron in the dishwasher.
• NEVER cook acidic foods like spaghetti sauce or chili in cast iron. The acids in the tomatoes react with the metal and turn the food black, giving it a horrible metallic taste, and can pit your beloved skillet.
• Avoid cooking at high temperatures that can damage the seasoning. Stick to low to medium heat for most cooking.
• Avoid scratching the surface. I use a metal spatula, as you can see in the photo. Work gently with it.
• Clean Gently. I let the pan cool, but I don’t leave it sitting out till any food bits dry to the surface. I NEVER set it in the dishpan to let it soak. I wipe out the grease and bits of food, then run a little hot water into the skillet. Using a soft-bristle brush, gently wash the skillet, swirling the water around to soften anything stuck to the surface. Do the same on the outside, then completely dry the skillet with a soft, absorbent dish towel. Don’t use paper towels…they leave lint all over the surface.
• Keep the seasoning fresh. Once the skillet is dry, wipe it all over with a very thin film of vegetable oil and set it on a burner set on low just until it gets too warm to touch. Remove from the heat and wipe the skillet out thoroughly with a clean, dry cloth.
• Store properly. Keep them in a dry place. If you stack them, put a couple of sheets of newspaper, parchment, or waxed paper between them to prevent scratching.

Every love needs to be nurtured and protected. That includes your treasured cast iron cookware. I know it seems like a lot of work, but consider it a meditation ritual. Be present and enjoy the process. Think about the generations to come that will be cooking with the same pans you did. Because, with care, these treasures will last for generations to come.

💜

An excellent wife who can find? She is far more precious than jewels.   Proverbs 31:10 ESV

***Gratitude Journal***   Today, I am grateful for the tools I need to cook clean and healthy meals for my family. I’m happy to serve God’s food instead of highly processed convenience foods. We are healthier and happier with this new way of living.