the basics: CAST IRON CARE // NEW + USED + SAD

 

PICTURED: 

THE BEST cast iron cleaning tool: 
BAKING  SODA

a LARGE Lodge brand cast iron skillet

a MEDIUM 10" Wagner Ware skillet
It is my first Wagner!!
Goodwill didn't know what they had...
( cue the smirk )

When I travel and look for a souvenir, I love to find antiques that are useful.

Beautiful handkerchiefs.

Handmade apron.

A jar of buttons.

My favorites have always been Wagner Ware cast iron and orphaned quilt blocks.  

Easy finds in Michigan and Arkansas... 

(a hard hunt everywhere else).

My acquisitions for the kitchen have become family favorites and are used daily.  

And camping with cast iron is inevitable with the steady reliability of our biggest cast iron pot: "Big Bertha".

This blog post is meant as a permanent how-to-reference for my family members TO  CLEAN  THE  CAST  IRON  ON  THEIR  OWN. 

No, I'm not yelling at you unless you're the one who skipped the heat and oil steps and now the skillet I wanted to use for making breakfast is rusty...

This is a post for ALL cast iron:

NEW from Target, Kroger, Academy, Costco, Lodge, etc.

USED last night (or last week and hid in the oven).

SAD and rusty from Red/White/and Blue Thrift, Goodwill or Grandma or forgotten camping trip you never told your mom about.

The steps for cleaning and care are for everyone!

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FOR  CAST  IRON  AT  HOME:  

new  //  used  //  rusty and sad

CLEAN with baking soda and rinse with vinegar if anything has molded or smells rancid - repeat as needed and then the final time just use the baking soda and rinse with water.

DRY  with a cloth rag.

HEAT  over a gas stove range or put in the oven at 350 for 10 minutes.

REMOVE  from heat and oil all over: top // bottom // edges // handles // with cooking oil or olive oil and rag.  (paper towel shreds) 

COOL  before storing.

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CAST  IRON  and  CAMPING:  

find yourself a clean pinecone for a scubber; clean your cast iron and then toss the nasty used pinecone into the fire.

CLEAN with baking soda and rinse with vinegar if anything has molded or smells rancid - repeat as needed and then the final time just use the baking soda and rinse with water.

DRY  with a cloth rag.

HEAT  over a gas stove range or put in the oven at 350 for 10 minutes.

REMOVE  from heat and oil all over: top // bottom // edges // handles // with cooking oil or olive oil and rag.  (paper towel shreds) 

COOL  before storing.

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What they charge to do it for you:

Wagner Ware Cast Iron Restoration Page

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Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS

the basics: FRENCH TOAST MIX

Throughout all the years of teaching kids how to cook for themselves, I think this might be my most:

1) written down by a pre-teen and learning-how-to-cook recipe

AND

2) texted instructions/recipe to my older-left-the-house-kids 

I know I have said out loud each time: just memorize it!  

So, is this blog post for them because they never did memorize it; or is it for all of you who never got to write it down on a 4X6 card as an 8 year old??  

No matter.

...It will just be here for ALL of you from your Mama Jo.

NOTE:  the amount listed is for about 3-4 people eating.  Half/Double/Triple/Quadruple as needed for the number of eaters you may be cooking for.

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Gather up:

cinnamon
Mexican vanilla

eggs

heavy whipping cream OR whole milk
sliced bread - great news: old is best! 

(and you'll want 2-3 slices of bread per person)

cooking spray or butter

Pre-heat over a medium heat your desired skillet (remember to use cooking spray or butter!)

COMBINE in a large bowl or a shallow dish:

4 eggs 

2 TABLESPOONS of Heavy Whipping Cream or whole milk

1 teaspoon Mexican vanilla

cinnamon sprinkled on the entire above combination 

Mix vigorously with a fork or flat bottomed whisk until the egg whites are no longer clumpy.

Dredge bread slices through your mixture on both sides until there are no dry spots.

Cook both sides until a toasty golden brown, flipping as needed.

Serve hot with any of the following topping ideas:

(OR NONE cuz it is great on its own!)

buttermilk syrup

maple syrup

nutella

powder sugar

jam

fresh fruit

peanut butter

almond butter

apple sauce

mini chocolate chips

toasted pecans

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Click Link FOR: Baking With Natural Yeast: BASIC BREAD

Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS

the basics: SCRAMBLED EGGS

"Seriously... ?? 

A recipe for EGGS?" - you question.

And emphatically I reply - "Absolutely."

HECK  YES.

I've seen it, eaten it, poked it, pretended I ate it... 

You can actually ruin scrambled eggs.

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Into a medium bowl add:

4 - 12  eggs, cracked (minus any shell pieces)

2 - 4 TABLESPOONS heavy whipping cream or whole milk

Kosher salt

coarse black pepper

Whip up throughly with a small whisk or large fork.

Cook up in a medium frying pan greased with butter or olive oil or cooking spray.

Gently stir, fold, in general keep the mixture moving until your desired cooked consistency.  

I prefer an all-the-way-cooked-and-not-wet-looking consistency; while Daddy Bret prefers to question if it has been cooked all the way.  

YOUR EGGS!  You decide my friend!   :0)

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Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS