Cast Iron

I cook in Cast Iron often. I set up my fireplace in the winter so I can cook in it. Here are some photos of my collection of cast iron.
Some of the other photos include our Enameled Cast Iron Stove that we use as a kitchen island, a Model T wheel from my father in law that we use to hang cooking utensils for cooking outdoors ( I had a local Blacksmith make hooks to hang everything). Food seems to taste better when cooked in cast iron!

When you first get a piece wash it in very hot soapy water. Dry it with a cotton towel, put it on a Medium High heat burner for a couple of minutes to allow it to dry completely. Use a paper towel, still on the heat and rub it thoroughly with a small coating of Vegetable Oil. NEVER SEASON IT WITH OLIVE OIL!  NEVER COOK WITH OLIVE OIL. My motto is EAT OLIVE OIL, COOK WITH VEGETABLE OIL. Drizzle Olive Oil on prepared Pasta, in Salad Dressings, of Garlic Toast and Croutons.....etc. Oil used to re season Cast Iron will get rancid during non use. If you cook something, only use Vegetable Oil. If anything crusty stays in the skillet I clean it with Sea Salt and a bit of Vegetable Oil. I place it back on the heat with  a small layer of water and boil it to loosen particles, scraping with a Metal Spatula,  and repeat the salt and oil process. All of my pieces are virtually non stick. I don't let anyone else clean them. I have been able to completely restore damaged pieces too. I may have to sand some rust spots on vintage pieces and then re season them.