All about vintage cast iron cookware and the people who use it. History, education, identification, use, stories, collectors and collections.

Category: Cast Iron, General

Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

You already know that I like to check out the “Black Iron Master” contest on Sundays on the Facebook page Black Iron Cooking, Antiques, and Humor. I’ve previously posted about some of Doyle Pregler and Brenda Bernstein’s  entries, and Rose Waddell’s winning Mahogany Chiffon Hydrangea cake made in […]

Rose Waddell’s Prize-Winning Mahogany Chiffon Hydrangea Cake made in a Lodge Legacy Cast Iron Fluted Cake Pan

Rose Waddell’s Prize-Winning Mahogany Chiffon Hydrangea Cake made in a Lodge Legacy Cast Iron Fluted Cake Pan

I’ve mentioned before that I enjoy following the “Black Iron Master” contest each Sunday on the Facebook page Black Iron Cooking, Antiques, and Humor. Doyle Pregler and Brenda Bernstein often enter the contest – Brenda with her beautiful cakes and Doyle with his delectable meals. Members of […]

Rustic Cabin Sirloin Steak Made in a Rustic BSR Cast Iron Skillet

Rustic Cabin Sirloin Steak Made in a Rustic BSR Cast Iron Skillet

I recently went up to the southern shore of Lake Superior in Wisconsin to visit with my friends Louise and Tom, who keep their 35’ sailboat at Siskiwit Bay Marina in Cornucopia. I’ve come to visit and tent camp alongside their slip many, many times over the 23 years that they have kept a boat at the marina. We have had wonderful memorable times, great summer sails, and awesome walks along the beach with our dogs over the years.

I have never, however, come to visit this early in the season. Ours was a particularly cold winter this year, and Spring was slow to arrive. In fact, it had felt like we skipped Spring altogether and went right to summer. The week before I came to visit, it was 98 degrees in the Twin Cities.

The weather took a turn for the worse on my way up to the shore. I arrived early Friday evening, and Louise helped me to set up my tent in gusty mid-40-degree weather. Louise, Tom, and I spent the rest of the evening nibbling hors d’oeuvres and visiting in the salon of their boat. By the time I went to bed on Friday I was wiped out and had no trouble sleeping. I had my tent, cool-weather sleeping bag, a few extra blankets, and a toasty tired Maltese to keep me warm.

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The Great Soap Debate

The Great Soap Debate

“In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.” J. KENJI LÓPEZ-ALT, author of “The Food Lab”

Ask Mary: What Kind of Cooking Spray Can I Use?

Ask Mary: What Kind of Cooking Spray Can I Use?

Sandra K, from Calgary, Alberta, Canada, wrote to me and said: “I’m out of Pam, but I found a can of cold pressed Olive Oil non-stick cooking spray. I cannot find my Pam, just moved and it must have been left behind. Will this Olive […]


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