Paleodyssey

My most used and most versatile cooking tools are my two Lodge cast-iron pans. Sarah Ballantyne has an excellent post about what’s great about cast iron cookware and how to use and care for it. I hadn’t thought about it, but it does make sense that cast iron went out of style when cooking with fat went out of style, because it doesn’t really work for low fat cooking. Fortunately, that’s not really a problem when cooking real food.

I’d simply add this to her post: If a pan is so soiled that scrubbing with water won’t clean it, you don’t need to wash with soap and then season it again. Instead, boil water in the pan for a few minutes. Let it cool a bit and you’ll find that cleaning is now easy.