My first thought was why did I wait so long? I bought the (Lodge) cast iron skillet probably 5+ years ago. Never used it. Didn’t want something fussy to deal with. So I waited. Waited until I had a piece of meat with fat (rare) to “season” the (seasoned) pan. My Caraway nonstick skillet is no longer nonstick, despite meticulous care. So…

The first time I used it, I threw two slices of bacon in the pan (to season), then wiped most (not all) of the grease out, cracked a few eggs and put a lid (from another pan – it fit perfectly) on it. Spectacular. Skillet is on a LOW flame, not medium, NOT high. I use a fish spatula to gently flip the egg. It was beautiful!

The next time I made eggs for us, I heated the pan (ESSENTIAL) on medium for a minute or two. Then added a little avocado oil + a little butter, cracked the eggs, and ADDED A FEW TEASPOONS OF WATER off to the sides, covered the pan, and turned flame to low. Once the egg looks opaque (like it’s done), it’s ready! No flipping necessary. It was utter perfection, every single bite! The egg was fabulous with a slice of Whole Foods San Francisco Sourdough bread (whole wheat and sourdough start with no yeast). So excited that I finally I woke up and tried that cast iron skillet. Back in the old days they knew how to cook! Give it a whirl!

Cleaning a cast iron skillet: EASY PEASY, no lie! I wipe it out with a paper towel once it’s cool (it takes a while). Then, wash with hot soapy water, rinse, dry, let sit a few minutes to be completely dry, Reapply some avocado oil (just a smidge) over the bottom and sides, then wipe it out with a paper towel. It looks beautiful and it’s ready for whatever is next on your menu!

🍳 Until next time…