[Homeroast] OT: Cast Iron Cookware (from "Roasting smoke and birds")

Darliene Stanhope darlienestanhope at gmail.com
Wed Dec 23 15:06:19 CST 2009

I love cast iron cookware.  I have several pieces that get daily use.  All
of my pieces are older than I am and are inherited from my great
grandparents and grandparents.  I do have one dutch oven that was my great
great grandmothers and there is nothing like a pot of peas and butter beans
cooked in that pot.  My great great grandmother died at 98 and was totally
blind when I was born so I know the dutch oven is way older than I am.  My
mother remembers her using it when she was a small child and my mother is in
her mid 60s.  That dutch oven is on the list of top ten things to grab in
case of fire, or emergency right behind my 3 cats, it even beats out my
vintage Nikon camera.


On Wed, Dec 23, 2009 at 1:24 PM, Ken Schillinger <ken at whidbey.com> wrote:

> "Anybody else on the list in love with ancient cast-iron?"
>  Bob
> I have used, and still have a few cast iron pieces of cookware that are
> used regularly. The one piece I will not part with is a plain skillet
> measuring 9" across the bottom. This skillet came from one of my
> grandparents (which one I have no idea). It's sole purpose in life for the
> last thirty five or forty years has been to bake cornbread in the oven which
> I do on a nearly weekly basis. I started out seasoning the pan with bacon
> grease/lard, then as the years rolled around I switched to a liquid
> shortening, and now I give it a light shot of Pam cooking spray, put it in a
> cold oven set to 400 degrees, then I light the oven. By the time the oven
> (and pan) is up to temp, I have the batter ready to pour into the pan and
> bake. There is no cornbread quite like that which is baked in a properly
> seasoned cast iron skillet. It comes out easily with a nice crisp bottom and
> is perfectly moist in the center. The pan requires nothing more than a quick
> wipe with a paper towel.
> Ken.
> Going back for a third cuppa Chiapas brewed in a FP.
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