The Enchilada Mama and her cast iron kitchen

It's no closely guarded secret that I advocate the use of cast iron in the kitchen. It's the granddaddy of cooking equipment. Despite its versatility and durability, cast iron still remains a mystery to many. But let me assure you, once you go… well, you know… you never go back.

the shoes and music

Hootie and the Blowfish (just kidding. or am I?) and Dansko clogs

decisions, decisions

When faced with the decision of which cast iron product to purchase, choose the item that will be most versatile in YOUR kitchen. Depend on soups and stews? Choose a Dutch oven. Bringing baked goods to work every week? Opt for a muffin tin. For me, practically every meal starts with a skillet.

To be honest, though, the easiest thing to do is have a sister who knows you like cooking and just have her surprise you.

No matter which cast iron pan you choose, while you're out shopping, also pick up a pound of bacon and scrub brush with nylon bristles (one that does not automatically dispense soap).

bringing home baby

When the cast iron implement of your choice arrives home, give it a bath using the nylon scrub brush. Then prepare the bacon in your skillet. Cast iron retains a lot more heat than conventional pans, so use a lower heat setting. Turn your burner off when the food is about 90% cooked and the carry-over heat will go the rest of the way.

Most cast iron products are 'pre-seasoned'; your bacon takes it to the next level by allowing fats to soak into the microscopic nooks and crannies. The bacon fat effectively creates a Teflon-like layer.

NO SOAP. EVER.

Unless you want your pancakes to taste like soap, after every use, clean your cast iron pan using the following method:

allow it to cool completely

place it in the sink under running water

use the nylon scrub brush to remove the crud

place the cast iron pan on a burner set to medium

set the timer for 2 minutes

when all the water droplets have evaporated, turn off the burner

leave the cast iron to cool on the burner

cast iron for a lifetime

Let's say you… oh, I dunno… daringly make a frittata in your cast iron pan and then leave the pan on top of the stove while you head to REI to spend your $42 in dividends. No amount of elbow grease will remove the ring of cooked-on egg from the edge of the skillet. NEVER FEAR! Fill the cast iron past the point of the stuck-on muck. Place it on your burner and heat it up until the water starts simmering. (If the stuck-on muck is up pretty high on the sides of the cast iron, place the cookery on the stove and use a measuring cup to fill it with water.) While the water's heating up, use the scrub brush to continuously etch away at the muck. Basically, as soon as the water starts simmering, the muck will disLodge. Get it? As in Lodge, the preeminent cast iron manufacturer. Onwards.

Store your cast iron out in the open (… so I guess that's not really 'storage' per se), like hanging on a wall in your kitchen or on the stove top. This ensures good air circulation which eliminates any risk of rusting.

After about a dozen uses, depending on what kinds of food you cook, you may find that less-fatty foods now tend to stick, and that the center of your cast iron appears a little cloudy or bare. This just means your cast iron is thirsty for some grease. Put your cast iron on a medium heat burner and, using a lint-free paper towel with a dab of vegetable oil, swipe the entire cooking surface of your pan. Turn off the burner and leave the cast iron to cool completely. Your cast iron will now appear glossy and you're back in action!

Never cook acidic foods, like tomatoes, in your cast iron. Bad things happen.

SERVES A FAMILY FOR GENERATIONS.