Cooking with Cast Iron
My grandma always used a cast iron pan. I had never even though of having a cast iron pan they look so clunky and hard to clean, that all changed a few years ago.
I must have gotten a bee in my bonnet – I saw some cast-iron frying pans on sale, and I bought them. They reminded me 
of grandma, and I was feeling nostalgic. The one I bought was pre-seasoned, so I didn’t have to worry about preparing it for cooking. Well, I have fallen in love with my pan.
A cast iron pan is chemical free and never ever needs to be replaced. I use to replace my frying pan every year not anymore. To my surprise food glide out of the pan better than one made with Teflon; it can go from stove to oven. A well- season cast iron pan will only get better with age.
Cooking on it food just tastes better for example: toasted cheese sandwiches the bread gets a little crusty and they are delicious.
When I read that you are not supposed to wash them out with soap “what”? Once I have cooked my food, I will then transfer any leftovers to a container go over to the sink and run hot-water scrub with steel wool it works like a charm. I can use any utensils I want with it – no need to worry about scratching the surface.
Obviously, if you have not used one try it, I believe you will find them one of the essentials in your kitchen like I have.
I am sorry but I hate the government regulating everything, including the light bulbs we should use. Did you know the new fluorescent light bulbs are toxic they have mercury in them? If you break one there is a special procedure you need to know in order to clean it up.
