The first time I saw a cast-iron skillet was at a friend’s house in Texas a couple of decades ago. My kind friend was always having international students over for some type of southern meal. As soon as she pulled out the oversized Dutch oven from the pantry to fry some chicken, I was amazed. When she said that this very pot was her grandmother’s, I was in love.
The idea of passing down items from one generation to another was so heartwarming to me that I vow to instill the very nostalgic tradition in my own family. So, when the time comes for me to purchase my very first cookware, I predictably went with cast iron.
In the beginning, I remember how I had to rub a layer of oil after each use to prevent rusting and sticking, which is called seasoning. The more you use it, the less you have to season it. Every year, my cast iron collection becomes more seasoned and easier to use. To ensure the quality, I lightly use soapy water with a soft cloth to wash, and sometimes a plastic scraper, to scrub away any stubborn residues.
To this very day, I still value the flexibilities of the cast iron. They are the most versatile. I can take them outdoors to camping without worry. I know that their heaviness and sturdiness can be a turn off to some, but for me they signify strength and longevity. They have an excellent heat-retention ability, which makes cast iron perfect for frying.
I can’t wait to someday passing my pans on to my children when they have their first apartment, and I hope that someday they will pass it along to their children. What can I say, I am a sentimental gal!
