Rule over skillet with an iron hand

By Walter Nicholls
Washington Post

Contributors to the first Lodge Manufacturing Co. cookbook, "A Skillet Full," agree that while cast-iron cookware is virtually indestructible, it must be properly maintained.

When Faye Marsh says, "Never take a 'scratcher' to it, you'll ruin it," heads nod all around. A pan referred to as "my pride and joy" is not washed with soap but simply wiped clean with a paper towel.

Here are the directions the manufacturer provides:

Cast iron must be seasoned before use. Seasoning allows the pores of the pan to absorb oil, turning the gray skillet black and slick. This is a continual process. The more you use your cast iron, the more seasoned it gets.

To season your untreated cast-iron cookware:

• Wash the new cast-iron cookware in hot, soapy water. Rinse the pan and dry it completely.
• Using a soft cloth or paper towel, apply a thin, even coating of melted shortening or vegetable oil evenly over the entire surface of the pan, including handle and exterior surfaces. (Do not use butter or butter-flavored shortening.)
• Line the entire lower oven rack with aluminum foil to catch any drippings and preheat the oven to 350 degrees. Place the cookware, upside down, on the top or middle rack. Bake for one hour, then turn the oven off, leaving the cookware in the oven until cool.

To use, clean and store cast-iron cookware:

• Always allow the skillet to heat up with the burner or oven. Always wash the cookware immediately after cooking while it is still somewhat warm but not hot.
• Clean your cast-iron cookware with hot water and a stiff brush. Do not use soap, unless you are going to repeat the seasoning process. Do not put it in the dishwasher.
• Store your cast iron in a cool, dry place.
• Do not store food in cast iron.