Seasoning a Cast Iron Skillet

Skillet Being Seasoned In My Oven

How to season a cast iron skillet. Clean the skillet very well first with soap and water, dry completely. Preheat oven to 350. Place vegetable oil or shortening in skillet and apply with a soft cloth or paper towel. Place foil in center of oven. Place skillet upside down in middle of oven. Bake for 1 hour and turn off oven and let the skillet stay in oven until cool.

After cooking with skillet clean with mild soap and water. Skillets need to be cleaned with soap and water or oil will become rancid. Dry by placing on hot burner remove when dried this is the way my Mom always did her skillets. Never place in dishwasher.

If skillet gets sticky then it needs to be re-seasoned.

Brands of Cast Iron Skillets

Griswold, Lodge, Wagner and John Wright. Emeril makes a preseasoned cast iron. Paula Dean also has cast iron.

Griswold is no longer made but can be found in yard sales, this brand is what most of mine are.

This lady uses a different temp then I do but gives you the idea.

Blackberry Cobbler In Cast Iron Skillet

Ingredients

2 tablespoons Cornstarch
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces
1/4 cup boiling water

In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter.

In a bowl, combine the flour, remaining sugar, baking powder, and salt.

Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.

Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm.

Bacon-Wrapped Pork Tenderloin

1 pork tenderloin (about 1 pound)

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

4 sprigs fresh thyme

4 slices bacon

1 tablespoon olive oil

2 small fennel bulbs, cut into eighths

8 dried apricots, cut in half

Heat oven to 400° F.

Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.

Yield: Makes 4 servings

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Cooking in Cast Iron

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