I love using my old-fashioned cast iron cookware, especially my grandmother's Dutch oven for homemade soups on top of our wood stove. I treasure each piece.
I have found it best to wash only in hot water, and then rub some vegetable shortening on the inside of each one after washing. This keeps them rust-free with that beautiful black sheen. This also makes them quite "non-stick" without a questionable coating, like Teflon.
By Margaret M. from N. Springfield, VT
I have been using cast iron pans now for 30 years. How do I clean them? I put them in the sink and put in a drop or two of dishwashing liquid and run the hottest water in them. I use a plastic scrubber and rinse in really hot water. If the oven is still warm I put them in there upside down or I put them back on the eye of the stove to dry. I have never seasoned them with anything after they dry, they are still going strong and I plan to will them all to my son who loves to cook. (02/10/2009)
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