It sears steaks. It makes the crispiest cornbread. It is the reason I tried (and loved) Asparagus and Parmesan Frittata. However I quickly learned that I wasn’t taking good care of it. I’d wash and dry it with the other dishes as normal, but I wasn’t getting normal results.
It started looking like this after every use. Dirty and rusty. No ordinary scrubbing would clean it. I hit the books Google and learned that cast iron takes a little TLC – and it was so easy I was kicking myself for not doing it sooner.
To get rid of the existing mess, I poured in some vegetable oil and some regular table salt. This made a nice little scrub mixture that I rubbed around with a cloth. In no time it was starting to look as good as new. After a simple rinse, I was ready to season it.
Before you know it, I’ll have it back on the stove again, testing out some batter (it sizzles) and trying a new recipe with my nice clean cast iron skillet.
