Cars are streaming through town to the annual Apple Festival in Arendtsville.
Driving down our road Jim and I saw three huge red-headed buzzards sitting on three separate poles in a road-side orchard. Before I could grab my camera they spread their long broad wings and the next thing we knew they were sailing over-head on air currents.
I have restored the cast iron skillet. Like I was told I boiled water in it for a bit to loosen the rust. Then scoured it with PLAIN steel wool - no soap. When the skillet was dry I rubbed it with olive oil and set it in a 325 degree oven to cure. I could tell it was done when it stopped smoking and it was once again respectably blackened instead of looking pitiful with orange rust spots.
My corn-bread would have been perfect except I forgot it and it burned on the edges. Next time I will set the timer. But the way the ruined corn-bread cooked in it shows this skillet is just what I wanted.
This afternoon I sat down with the Scrap Book prize from the yard sale yesterday. I am delighted. It is a prize and I will post pictures and tell you what I found in it.Now - back to another episode of Inspector Morse.
3 comments:
I'm just not sure life would be worth living without cast iron skillets. I have two, one of which is probably sixty years old. I use them for everything requiring a skillet - except for link sausage.
Alan, Why not sausage links?
Even though I will cook them on low heat they will invariably stick throughout the cooking process. It's takes almost no time at all before the skins start coming off because they're sticking.
They cook absolutely great in a 't-fal' skillet. Maybe I should try some "Pam" or something but I just use a little water for a starter in accordance with recommended cooking instructions.
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