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Eating Healthy Get Out the Cast Iron Skillet
By: Harriet Hodgson

When I was a kid I think every family in the neighborhood had a cast iron skillet. The skillets were pretty much the same but the meals that came from them were as diverse as the families. Our next door neighbors were from St. Paul MN and they fixed Swedish Meatballs in their skillet.

My family came from German and English stock and our meals reflected this heritage. Often my mother fixed German Fries sliced onions and potatoes fried to a crispy brown. When I try hard I can see the German Fries in the skillet and smell the delicious smell that permeated the house.

When German Swedish and Europan immigrants came to America some brought their cast iron skillets with them. These skillets accompanied them on the Westward migration. Later chuck wagon cooks used cast iron skillets baking pans and Dutch Ovens to fix meals.

A cast iron skillet seems dated when compared to todays electric appliances. But cast iron skillets are making a comback and for good reasons. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. Theyre so durable theyve been passed down from mother to daughter to grandaughter.

USABILITY. You may use a cast iron skillet on your stove top in the oven over an open fire on charcoal or gas grill. Better yet todays cast iron skillets come with a nonstick coating.

VARIETY. A sixinch skillet is perfect for fixing a meal for one. The larger 10inch skillet is just right for family meals. Grill pans skillets with ridges on the bottom are also available.

COST. Youll search far and wide before you find a better value. A sixinch skillet costs about $8 and a 10inch skillet costs about $17not bad for a lifetime investment. The cost of a grill pan varies depending on whether the exterior has an enamel coating.

Youll need to reseason your skillet if youve had it for a long time. Lodge the primary manufacturer of cast iron cookware says you should wash the skillet in hot soapy water first. Dry the skillet and let it stand on the counter for a few

hours.

Next Lodge says to preheat your oven to 350 degrees. Coat the skillet with solid or liquid shortening. Place the skillet on a jelly roll pan to catch any drips. Bake the skillet in the oven for one hour. Turn the oven off and let the skillet cool completely before you open the door. Last wipe off any residue with paper towels.

Never wash a skillet in soapy water or scour it after its been reseasoned. Instead rinse the skillet under hot water and swish away food residue with a stiff brush. Make sure the skillet is dry before you put it away. You may also rub the skillet with salt to clean it. Rinse the salt off with hot water.

Over time a dark coating will develop on the bottom of your skillet. Dont worry this is exactly what you want. In fact some professional chefs think this coating gives food extra (and maybe secret) flavor. A well seasoned skillet needs only a coating of baking spray for shortening. Some recipes may not need shortening at all.

I have two skillets a plain one and a griddle pan. What do I fix in them A better question would be What dont I fix in them Marvelous food comes from these skillets: chunky applesauce flavored with cinnamon stirfried onions peppers mushrooms and pea pods fried brown rice with lots of veggies chicken scallops with lemon sauce lean hamburger patties grilled asparagus with a hint of garlic and more.

Cooking healthy Forget those fancy shmancy pans. Get out the cast iron skillet and fix healthy meals for yourself and your family.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former Rochester Magazine in her hometown of Rochester MN. Her 24th book Smiling Through Your Tears: Anticipating Grief written with coauthor Dr. Lois Krahn is available from http://www.amazon.com

Cast Iron Cookware

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