Seasoning a Cast Iron Skillet

I have to laugh because

a friend called and asked-

How do you season a

Cast Iron Skillet?

I have always taken it for granted

that everyone knew how to season their skillets.

He said he never heard of Cast Iron Skillets

until he moved to Louisiana.

The process is very easy.

And once your skillet has a good seasoning,

you are set.

In fact iron skillets are passed down

like the "good" china.

I got my set from my Nanny.

All that you need is your

Cast Iron Skillet

Lard/vegetable oil

Paper Towels

Stove & Oven

Step 1 (only if your skillet is new)

Wash in hot water and liquid soap.

This will remove the protective wax coating.

For re-seasoning rinse with hot water.

Wipe dry with paper towels, or dish cloth.

Step 2 Dry the skillet by heating it on the stove

and cool.  Pre-heat oven to 200 degrees.

Step 3 Place a dollop of lard into the skillet. 

Rub the lard into the skillet, outside and handle.

 

Don't coat the bottom! 

If you do when you cook with the skillet

the lard will burn and smoke up your kitchen.

Trust me!

You will not like the smell.

Step 4 Place the skillet into your pre-heated oven.

Cook for 3 hours.

Step 5 Cut off oven and allow to cool with door

closed 4-6 hours.

Step 6 Wipe down with a paper towel leaving

a thin layer.  Repeat 

Now you are ready to cook.

We recommend cooking something greasy like

Bacon!

I always recommend

BACON, BACON, BACON

The 1st couple of time cooking with 

your skillet it may smoke.

Here are a couple of tips to keep your skillet seasoned.

Wash with hot water and very little soap.

Never, NEVER put into the dishwasher.

Wipe dry with paper towel/dish cloth.

After wiping place on hot stove to completely dry.

Store with lid off so moisture doesn't collect.

Place a paper towel inside to absorb moisture

(this will prevent rust)

Do not boil water in your skillet- this promotes rust

Did we mention NEVER place in the dishwasher?

Your skillet is now seasoned.

It will look and cook the same in 20 years.

BEFORE

AFTER

We like to cook cornbread in our skillet.

Everyone gets a cripy and buttery end.

Here is our special cornbread recipe.

CAST IRON CRAWFISH CORNBREAD

Joie de vivre = "joy of living"
 – this saying and attitude is the way of life in south Louisiana. 

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Praline Crescent Rolls

Praline Crescent Rolls

1 can crescent rolls (refrigerated)

1/2 stick butter (softened)

1/4 cup brown sugar

2 teaspoons cinnamon

Glaze

1/4 cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon milk

Preheat oven to 350 degrees.

Combine, butter, sugar and cinnamon until smooth.

Separate crescents into triangles.

Spread 2 Tablespoons praline mixture over each triangle.

Roll up each crescent (start with widest side)
Pinch to seal.
Shape rolls into crescents and place onto a baking sheet.
Bake for 10 to 15 minutes or golden brown.
While rolls are cooling blend all glaze ingredients,
adding enough milk for a drizzling consistency.
Drizzle over rolls.
Makes 8 rolls. 
This is an easy recipe to double if you have a hungry crowd.

I see the moon,

and the moon sees me

~Jim Brickman

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Bacon Wrapped Lil Smokies

Are you in need for a tasty snack?

Here is a treat for family and friends.

Ingredients:

1 pack Lil Smokies

1 pack of bacon

1 cup brown sugar

toothpicks

Instructions:

Preheat oven to 375 degrees.

Slice bacon strips into 4 pieces.

Wrap bacon around smokie and secure with toothpick.

Dip each wrapped smokie into the brown sugar &

rub brown sugar into smokie.

Place into baking pan.

Bake 25-30 minutes or until bacon is cooked.

If you wish to be fancy place a small piece of

pineapple onto toothpick before cooking.

"I stay away from natural foods. At my age I need all the preservatives I can get."

 - George Burns

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