Anyway, getting back to my original thought… I have a new frying pan. A friend recently raved about cast iron frying pans on Facebook and attached a video, produced the by the Lodge company, which makes cast iron cookware in Tennessee. So I purchased a nice big Lodge cast iron fry pan.
Now I remember Mom and Dad singing the praises of cast iron years ago. But when I was a teenager, I was always the one doing the dishes and always got stuck doing the pots and pans. I remember having the scrub the big black frying pan. Well it turns out I was doing things wrong. One does not scrub a cast iron frying pan, or use things like SOS and Comet … like I used to do. Take a stiff brush, some hot water and clean the pan out and then wipe it dry with a paper towel. Apply a bit of new vegetable oil, a bit of heat, a dash of salt, and the pan is ready to use again. That’s what YouTube has taught me. So from this point forward I plan to use my new pan for a variety of meals including an apple dessert recipe.
It’s almost as big as a Dutch oven. Research tells me that cooking on low heat for longer periods is what makes the cast iron produce great results.
So I am planning stews, steaks and spaghetti sauces. Look out Gordon Ramsay!