How to clean and season after every use:
A Collection of Cast Iron- the more, the merrier. Photo thanks to Cybrgrl.
- Scrub with nylon scrub pad or stiff-bristled non-metal brush
- Dry immediately with a towel and rub lightly with olive oil
- You may have to soak it briefly to get all food off of the pan
- NEVER put in the dishwasher or scrub with metal
What to do if food sticks:
- Place the pan on the burner on high heat for a minute or two
- Take pan off burner and sprinkle a ½ teaspoon of salt and a teaspoon of olive oil inside of the pan
Cast Irons are the way to go. Photo thanks to Cybrgrl.
- Using a rag scrub the inside of the pan
- Wipe out any leftover salt and let the pan cool
How to save a rusty cast iron pan:
- Scour the pan with a plastic scouring pad
- Wash in hot soapy water
- Rinse well
- Dry thoroughly with a towel or on a burner on low heat
- Re-season
Excerpts from The Cast Iron Cookbook
October 7th, 2011 at 10:24 am
Greetings Whitney,
I recently watched your youtube clip on making nettle tea and want to find the book you referred to called “Herbal Medicine” but didn’t catch the author’s name. Would love to get the isbn number. Can you tell me?
thanks,
January 14th, 2012 at 8:04 pm
Hello Barbara, I am long overdue on this response, but the book is Herbal Medicine from the Heart of the Earth by Sharol Tilgner and the ISBN #is as follows (there are 2 apparently ISBN-10: 1881517020
ISBN-13: 978-1881517023. I hope that helps!