Originally posted Dec 26, 2007 

Big Buckaroo usually does pretty well in the Christmas gift department. The sweetest gift ever was the pair of diamond earrings he bought me five years ago when Little Buckaroo was born. The note he attached said all kinds of tender things like, “Thank you for having our baby. You’re going to be a wonderful mom.” And then, in true Big Buckaroo fashion, it added, “Do you know how much these cost? Also… did you pick up that high-lift jack I wanted before you went into labor?”

So I know you’re all wondering what my sweet, romantic Park Ranger husband gifted me this Christmas. Well… he bought me a 12-inch cast iron skillet.
Yee-haw.

Disclaimer: Big Buckaroo read this and would like it noted that he bought me more than just this. He doesn’t want y’all thinking he’s cheap.

Now, for context—this past year I purged our kitchen of all non-stick cookware after reading the studies linking one of the coating chemicals to being “likely” carcinogenic. No thank you. We try to keep things as healthy as possible around here. We raise our own pastured poultry, buy only grass-fed beef, and genuinely care about what we’re feeding our boys. This is a far cry from my old big-city life of grabbing sushi on the way home from work.

My gardening is still a work in progress, but let me tell you—I can grow zucchini like nobody’s business. So much so that in the summertime people lock their doors when they see me coming with bags of it.

My cooking has improved immensely over the eight years since meeting my hunky Big Buckaroo and leaving Memphis. When you start at the very bottom, the only direction is up. These days, I cook exclusively with cast iron. I already had a couple of 10-inch skillets, an 8-inch, two different cornbread pans, and a Dutch oven. Living on a historical park means cast iron is practically everywhere.

So you can imagine my delight when I unwrapped a shiny new 12-inch cast iron skillet for Christmas. He gets full points because I did ask for it.

And not only did he get me what I wanted—he even seasoned it for me that afternoon. Oh, the romance!

Actually, in all seriousness, Big Buckaroo takes exceptional care of me. I know how lucky I am. So I thought I’d share the proper way to season cast iron, just in case some of you got a new skillet or Dutch oven for Christmas—or diamonds, in which case please wear them while you read this.

 

Not only did he get what I asked him for, he seasoned it for me this afternoon, oh the romance. Actually, Big Buckaroo takes exceptional care of me, I know how lucky I am to have him. So, I thought I would share the proper way to season cast iron in case any of you out there got a new skillet or dutch oven or got diamonds and want to wear your diamonds while you read this.

    1. Warm cookware before peeling of any label.
    2. Wash the pan, making sure to rinse and dry. Use soap THIS TIME ONLY.
    3. Place pan on stove top and warm it up a bit.
    4. Use melted shortening and apply to the inside and outside with a soft cloth.]
    5. Preheat oven to 350 degrees. Place skillet in the oven UPSIDE down. You will need to place an aluminum foil on rack below to catch any drippings. Bake for one hour, then turn off oven and let it cool in the oven.
    6. After using the skillet, wash immediately, do not use soap or any type of dishwashing detergent. Just use hot water and a bristle brush to clean. If you have grease build-up, use steel wool and then re-season.
    7. After washing, dry carefully. Then place on stove top to get warm, turn off and coat with shortening while still warm enough to melt the shortening as you apply it. Leave on stove top to cool, then store. Never store with the lid on, cast iron needs air circulation. Also, do not store anything in your cast iron.

If you don’t own a cast-iron skillet, it’s well worth the time and money to invest in one. My new one is the Lodge brand which Big Buckaroo says is a good brand. The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast-iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick! Plus, if you ever need a weapon, it is pretty handy, although not recommended on Buckaroos.

If you have any questions, please let me know, I would love to help out. This is one easy step for healthier and better tasting food.