Food Prep And Ideas

[KentuckyWoman]

10. Just be a little careful with the cast iron

Being from East Kentucky I cook a lot with my great grandma's cast iron. Got this idea in my head to take multi-vitamin with iron once I hit 40 (never took vitamins before) and next thing you know I'm in a doctor's office with TOO MUCH iron.

I would never think cast iron that old would still be putting it off in the food but it does. Plus I always that was an old grandma's tale.

2nd that it's amazing stuff. Keep a light coat of whatever fat / oil you use and it will last generations. Pick a rusty one out, scrub it good with steel wool, put in on the heat to dry completely and oil it up inside and out while it's still warm. Every time you use it oil it up good and try to avoid using commercial dish soap on it (strips the oil out of the pores). You want it to keep just a little bit oily all the time.

That and my mother's "Revereware" which she got free using S&H green stamps is all I use to cook.