Like many people I’ve always had a cast iron fry pan in my repertoire but I only drag it out a few times a year for certain recipes and usually afterwards I am lamenting that I didn’t remember how badly it sticks and how I should have re-seasoned it. Then, I generally leave it out for a while to remind myself before finally getting tired of seeing it and back it goes to the dark side of the cupboard. This is a cycle as regular as the seasons yet like many things, I am ashamed to say that it seems less tiresome to slope into my car, drive to a store and purchase yet another non-stick pan once the current one starts getting that sun-burned skin going on in the middle. Disturbing! But lately I feel guilty and a bit queasy when I recall all those things about not having any kind of caged bird around if you use non-stick (how can THAT be okay?) and then there’s the entire health concern and environmental piece.
So, when I recently unearthed a truly ancient cast iron fry pan that had belonged to The General’s mother – the appearance of which was both endearing and alarming – I was inspired afresh to make things right. Continue reading