By Scout Nelson
The smell of grilling food often brings back memories of outdoor family meals. Long before modern grills, families used cast iron pans and propane stoves for cooking. Cast iron pans were—and still are—known for their strength and ability to retain heat, making them ideal for frying, roasting, or baking.
Cast iron cookware has been around for thousands of years. Its use began in ancient China and became popular in Europe in the 1700s. Over time, lighter materials like aluminum and nonstick pans replaced them. However, due to health concerns with some coatings, cast iron and stainless steel have regained popularity.
Maintaining cast iron requires care. Rusty pans found at garage sales can be restored. Clean them with coarse salt or vinegar, rinse, dry well, and then season. To season, coat the pan with vegetable oil and bake it in a hot oven for an hour. Repeat as needed for a smooth, nonstick surface.
Avoid cooking acidic foods like tomatoes for long periods in cast iron, as they can damage the seasoning. After use, wipe the pan clean once it cools and dry it thoroughly—never soak or put it in a dishwasher.
Cast iron also adds iron to food, helpful for people low in iron. Always handle with care, as the pan gets very hot and is heavy. Store it in a dry place and use a burner that matches its size.
For a simple treat, try making Golden Cornbread in a cast iron skillet. It’s a family favorite and shows how timeless cast iron cooking can be—a blend of tradition, taste, and health.
Photo Credit: pexels-shameel-mukkath
Categories: North Dakota, Rural Lifestyle