HOW-TO: CLEANING AND RE-SEASONING CAST IRON COOKWARE

HOW TO CLEAN AND PRESERVE YOUR CAST IRON

I am so fortunate to be in possession of some of my mother’s cast iron skillets, probably the most precious thing I own besides the tiny diamond engagement ring my father gave her when they married. I remember as a kid, on Sundays after church, standing on the wobbly kitchen stool beside the stove, hovering over that big cast iron Dutch oven, just waiting for my mom to signal for me to turn the fried chicken. The menu rarely changed: fried chicken, rice, gravy, biscuits, and English peas or string beans.

My collection has grown over the years… and because I have so much, I don’t use all of it like I should. That is the key to keeping your cast iron in perfect condition, my mom taught me.

Every winter, I find an afternoon to go through my collection of cast iron. I wash, dry, and oil it well, re-seasoning the pieces that need it. I’ve been asked many times how I do it---here’s the way I was taught (and a few tips from Lodge and Southern Living, too). Hope this helps you keep your treasured heirloom cast iron pieces in perfect condition to hand down to your own kids someday.

CLEANING CAST IRON

1. Always hand wash your cast iron with a very mild soap with a sponge or cloth. Never use harsh soap, a metal scrubber or rough scouring pad on cast iron unless you intend to re-season it.

2. If there is baked on food residue, place the warm pan under running water and use a plastic spatula to gently push the residue from the surface.

3. Dry immediately.

4. Apply a very light coat of vegetable oil (I use Crisco shortening). Wipe it onto the pan, making sure to get into the corners or curves of the pan.

5. Wipe the excess away using a lint-free cloth or towel. Paper towels leave a residue. You want a light coating of oil, not a sticky surface. The oil helps protect the pan from moisture.

WHAT TO DO WHEN YOU FIND RUST OR DISCOLORATION

1. Use a scouring pad to scour the rust from the pan.

2. Follow steps 1-3 above.

3. If the situation doesn’t improve, re-season the pan to restore it to its original condition.

RE-SEASONING CAST IRON

If food begins to stick to the surface of your cast iron or if you see a discoloration as shown on the image above on the cooking surface, you will need to re-season the piece. You may have to do this more than once to achieve a glossy, smooth black surface.

1. Preheat your oven to 400°F.

2. Clean the surface of the pan or piece with hot water and a stiff wire brush.
   

3. Rinse and dry completely using a lint-free cloth.

4. Add a thin coat of melted Crisco shortening (use a solid shortening only) to all of the inside and outside surfaces of the piece. Too much shortening will result in a sticky surface.

5. Place a sheet pan or piece of aluminum foil on the bottom rack of your oven.

6. Invert the pan and put it directly onto the top rack.

7. Bake for one hour and then turn the pan over. Turn the oven off and allow the oven and pan to cool completely before you remove it.

8. Repeat as necessary.

RECIPE: TRADITIONAL MILK PUNCH

In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

MAKE ICED TEA AT HOME, Y'ALL!

It is hard to imagine... most people buy tea already made from the store these days rather than make it at home. I confess, I do buy tea already made when I'm on the road or when I'm in a hurry or I simply need a ton of it. But iced tea is so good when it is freshly made and poured over the ice when it is still barely warm. It is one of the cheapest and most versatile beverages you can make for a party and also one of the most refreshing! For those of you who have never tried to make iced tea yourself, here's the how-to. You may never buy a gallon of tea at the store again.

HOW TO MAKE ICED TEA

For a quart of tea you need a 1-quart tea bag and 4 cups cold water. Put the water in a pot or large saucepan. Bring to a boil. Remove from heat. Drop in the tea bag. Let steep for 7 minutes. Discard the tea bag and let the tea cool completely.

To serve: Pour over ice. Add sugar, simple syrup, lemon, or mint, to taste. Ahhhh.

MAKE YOUR OWN SIMPLE SYRUP

I prefer using simple syrup to sweeten my iced tea and that way guests can adjust the sweetness to their own taste. Making simple syrup could not be easier. It is equal parts sugar to water.

INGREDIENTS

1 cup sugar

1 cup water

DIRECTIONS:

Put the sugar into a pot with cold water. Stir to help dissolve. Over medium-high heat, bring just to a boil and immediately remove from the heat. Allow to cool completely. Pour into Mason jar. It will keep in the fridge for at least 2-3 weeks.