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I Believe I Can Fry: Reconditioning & Re-Seasoning Cast Iron Cookware

I Believe I Can Fry: Reconditioning & Re-Seasoning Cast Iron Cookware
I LOVE cooking with cast iron. As more reports come out about the dangers of nonstick pans and the toxins that they can emit, I appreciate my cast iron cookware more and more. They distribute heat evenly, can stand up to almost any abuse, and will last for many years - some of the pieces in my collection are around 100 years old! Most people I know think that cast iron skillets are solely for making cornbread or for frying. I use mine for everything from homemade cinnamon rolls & scrambled eggs, to steaks and roasted chickens. The only thing I DON'T do in my cast iron is boil water. I seek out older cast iron pieces, made back when the pieces were machine polished to a smooth glassy surface after casting. Greg has a great restoration tutorial over on his Black Iron Blog. I picked up this Birmingham Stove & Range skillet and this Griswold skillet at a local junk store. All that is needed for the reconditioning process are a few inexpensive, readily available items:

http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html

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