My pan of choice for cooking is made of cast iron. Not the pre-seasoned ones. They’re no fun. I found my 8″ cast iron skillet at an antique shop. It wasn’t looking too good, but I had plans for it. Every cast iron has to be seasoned before using, that’s part of the getting acquainted stage before it begins serving up delicious meals. www.castironcookware.com/lodge-original-finish.html
My father used to fill his cast irons with vegetable oil and place them in the oven at the lowest temperature for hours. However, my friend, Vicki, who’s from a big family in Arkansas and who’s mama cooked only with cast iron took matters into her own hands when her eyes rested on my new acquisition. She reached for a bowl filled with walnuts, took one and opened it, and around and around she went with the walnut pieces on the bottom and sides of my cast iron. That cast iron was smothered with walnut oil when she was through. That and her elbow grease brought it to life.
I have a habit now of finding old cast iron skillets and whipping them into shape. Since I’m an olive oil addict foods tend to not stick. After cooking I just wash the cast iron in lots of hot water and, if necessary, a light scrubbing with a sponge-no soap, then onto a high flame it goes for just a few seconds to rid it of any moisture.
Looking for an easy meal? I’ve got one. The ingredients aren’t written in stone and you can’t make a mistake by adding or subtracting. An 8″ cast iron skilled seems perfect for two eggs.
1 sliced onion (size is your choice)
a few garlic cloves (peel, slice lengthwise and remove and discard stem which is in a lot of garlic cloves)
1 sliced zucchini
2 eggs, scrambled with 2 tablespoons of water
Celtic salt and freshly ground pepper (optional)
Sautee first three ingredients on medium heat, stirring often, til cooked to your liking. Pour eggs over sauteed vegetables. When eggs have settled, lift sides to determine whether eggs are cooked, if done to your liking, turn over and continue cooking. If you’re a novice flipper, cut mixture in half with spatula and flip over. Everything cooked? Slide onto plate. If there’s salsa in refrigerator place around rim of egg mixture.
Some “purists” write that salt shouldn’t be added to eggs before cooking. Some “purists” write that salt shouldn’t be added to eggs while they’re cooking. I’m not a purist. I add the salt whenever my hand reaches for it and the eggs always taste good.