Cooked buttermilk pancakes (in cast iron molds—a heart for Jonathan and then a couple of perfect circles) for New Year’s Day breakfast this morning, and then I made creamed turkey with the last of the Xmas leftovers for lunch—did both in one of my new cast iron skillets that I picked up in Tuesday Morning when Dale’s parents were here.
I am kind of nonplussed at how quickly I’ve taken to cooking in cast iron since I got my first item, a 7-quart Lodge Logic pre-seasoned cast iron Dutch oven. I’m not really sure why I like it so much, although I’m sure it’s a combination of things. The thought of cooking in something that will last forever appeals to me somehow (my neighbor across the street uses her grandmother’s cast iron pots); I think the food is more flavorful; the additional iron that is imparted to the food is always good, especially for a woman; and on some level I feel more connected to people who’ve been cooking in cast iron since long before nonstick came about—I’m participating in a cooking tradition. That feels like a lot more fun than just dishing up the evening meal!
Another benefit is that since you’re not supposed to let food sit in the cast iron, and you’re also not supposed to use soap on it (or you’ll have to reseason it), that means I get the pots cleaned up and put away pronto after dinner, rather than leaving them until the next morning. A clean kitchen always contributes to my sense of happiness, since it means there’s less work awaiting my attention.
Posted by elizabeth at January 1, 2003 08:55 PMOkay - point well taken re the cast iron - I will try to be a better case iron care giver in the future, altho' I use soap and mine don't have to be reseasoned! When you really want to connect to a cooking tradition, you can use your cast iron on the wood stove in the old house!
Posted by: mom on January 2, 2003 06:55 AM