I've got an old cast iron Wagner skillet , a large one, 11.75 x 2. I don't know if it belonged to mom or
gramma , (maybe both). It was tucked away for years in a kitchen cabinet , and unfortuatly must have
been put away wet as it had surface rust.
I scrubbed the rust off , with steel wool , down to the original cast iron gray finish. I "seasoned" it with
bacon grease and then fried a couple hamburgers and they were great. better than frying in a modern
slick non-stick pan.
How about some suggestions for cooking and the care of cast iron?
gramma , (maybe both). It was tucked away for years in a kitchen cabinet , and unfortuatly must have
been put away wet as it had surface rust.
I scrubbed the rust off , with steel wool , down to the original cast iron gray finish. I "seasoned" it with
bacon grease and then fried a couple hamburgers and they were great. better than frying in a modern
slick non-stick pan.
How about some suggestions for cooking and the care of cast iron?
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