In the old days, seasoning cast iron was an organic part of daily cooking rather than a separate, specialized task. Cooks relied on readily available animal fats—like lard (rendered pig fat), tallow (beef fat), or bacon grease—to build up layers of protective non-stick coating.
Yes, old cast iron can be highly valuable, particularly as collectible cookware. While raw scrap iron is only worth about $0.06 to $0.08 per pound, well-maintained antique and vintage pieces—especially those made by sought-after makers—routinely sell to collectors for anywhere from $𝟓𝟎 to over $𝟏,𝟎𝟎𝟎.
To season an old cast iron pan, strip away any rust or old gunk with steel wool and dish soap. Once dry, rub the entire skillet with a tiny drop of high smoke-point oil (like canola or grapeseed), wipe it almost entirely off, and bake upside down at 450∘F for one hour.
Not to raise anyone's hackles, but back in the day, we would use sand to scrub out the cast iron. Northern Wisconsin is mostly sandy soil, so there was never a shortage of cleaning supplies. Follow with a good wipe out and a wipe with oil and on to the next meal.
Yes, you can absolutely use Dawn dish soap on cast iron.
The first forms of cookware were made of clay or stone and were used to cook food on fire.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
The best oils for cast iron are neutral, highly refined options with high smoke points like grapeseed oil, canola oil, and vegetable oil. These fats polymerize well to create a durable, slick, non-stick seasoning without leaving a sticky residue or altering the flavor of your food.
Put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour. Turn off the heat and allow the cast iron skillet to cool in the oven.
Wapak cast iron might be lesser known compared to the Griswold and Wagner brands, but it is just as collectible. The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
Cast iron can be worth a decent amount when scrapped with a reputable metal dealer. Whilst there's no set scrap value for this metal, scrap yards tend to use the following points to calculate prices which are accurate and up to date: Weight of your cast iron. Condition and signs of corrosion.
Lodge Cast Iron is the oldest and longest-running cast iron manufacturer in the United States. Originally called Blacklock, founder Joseph Lodge fired up a long-dormant railroad foundry in South Pittsburg, Tennessee in 1896.
All you have to do after you purchase your cast iron is rinse, hand dry, and start cooking! We don't recommend using beef tallow, lard, or ghee to season your skillet because it can go rancid.
True commercial wrought iron is no longer mass-produced because it was replaced by cheaper, stronger, and more efficiently manufactured mild steel.
If you do not season cast iron, the bare metal will rust almost immediately when exposed to moisture. Food will also stick severely.
Yes, you can use olive oil on cast iron, but it is better suited for cooking and quick maintenance rather than applying your pan's initial seasoning layer.
Avoid using these common items and methods with your cast iron to protect the seasoning and prevent rust:
You're going to have to give your skillet at least six coats of oil and baking to create a hardwearing non stick base. Basically, new cast iron needs some intense TLC for the first year or so of it's life.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
Yes, you can absolutely use Dawn dish soap on cast iron.
Cast iron skillets can last a lifetime—and even last for generations when cared for properly. Because they are built from a single, durable piece of metal, they do not wear out like traditional non-stick pans. Even if a pan develops rust or loses its seasoning, it can almost always be stripped down and restored.
The phrase "poor man's meat" most commonly refers to pulses (such as lentils, beans, and chickpeas) and soybeans. These are affordable, highly nutritious plant-based protein sources used globally as budget-friendly alternatives to animal meat.
Although there is no concrete proof, it is entirely possible that medieval women used moss-stuffed napkins as sanitary pads. We know that moss is very like a very fine sponge. It easily and quickly absorbs liquid and retains it. Water can be squeezed out and the moss does not collapse and is ready for reuse.
In the time of Jesus, food was cooked outdoors or in the central courtyard over open hearths and in communal clay ovens. People primarily used earthenware clay pots for stews, roasting over an open fire, or slapping flatbread dough onto the piping-hot interior walls of a clay oven.