I have always loved cast iron. When properly taken care of, it lasts forever. When seasoned properly, nothing sticks to it.
When a cast iron is properly taken care of, it lasts forever. The following is the skillet I got from my husband’s side of the family and we think it might be close to 80 years old. It is a 11 1/2″ skillet, by Wagner Ware. It says on the bottom “Wagner Ware, Sidney, -0-. Notice how slick and shiney it is. That’s the way you want your cast iron. 🙂
This is my favorite skillet. I think it is because it has a history to it. 🙂 Last night I made our Beef Stir-fry. Things taste better when cooked in cast iron. 🙂
After cleaning the skillet, I always put it on a low burner to dry out. Then coat with olive oil. This helps pretect it from rust. But once in a while, if I don’t use the cast iron in a while, I’ll find rust in spots. I found a nifty little sponge thingie at the Lodge Outlit Store to help with this.
Here is my muffin pan. As you can see there are a few rust spots. See that little sponge thing to the side. All I have to do is rub that on the spots and it takes off the rust. I don’t know what it is called, I don’t know what it is made of, and I don’t know how it works, but I like it. 😀
And here is the finished product. I have not coated it with the oil yet, in this picure.