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Southern Eats

Cast Iron Cookware

Nothing cooks cornbread or fried chicken better than a cast iron skillet. Cast iron cookeare can be found all over the country, but you need to prepare it properly before you use it by curing it. A cured skillet will not rust and food will not stick to it.

When you bring home your new skillet, wash it in warm water dishwashing soap. Rinse thoroughly to remove all the soap and dry it thoroughly. While it is drying, pre-heat your oven to 300 degrees.

Coat the skillet with a thin layer of vegetable shortening. Coat both the inside and outside, but put it on very thin. Your skillet should just look greasy, not white. Put your skillet in the oven and bake it for 2 hours. It should turn dark brown and shiny. Your skillet is now seasoned.

NEVER put an iron skillet in the dishwasher. This will ruin the seasoning and promote rust. Always wash it in warm water and only use soap sparingly. You will need to re-season your skillet occasionally, perhaps every 12 times you use it, to insure it stays properly seasoned.

Most people keep one skillet that is never used for anything but cornbread. This one should never be washed, just rinsed out and wiped down after each use. Always remember to pre-heat the skillet with some butter or oil in it before adding the batter. For a small recipe you will need a 7 inch skillet. For a double recipe, use a 9 inch skillet.

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