One of my favorite memories is how, as a child, I noticed my grandmother always used the same cast iron skillet— year after year, like a loyal kitchen sidekick. I have the most vivid memories of her frying eggs 🍳 in it for both of us. Then, she’d wash it in warm, soapy water 🧼 — but only with a designated old towel because it always left behind that telltale brown residue. 😅
Fast forward many years, and guess who inherited that pan? 👉 Me.
For a long time, it just sat there — unused, a little intimidating, and honestly, I had no clue what to do with it. How do you clean it? Where do you store it? Am I even worthy of Grandma’s legendary skillet? 😂
Eventually, I started using it — maybe during one of my stretches of anemia when I learned something amazing: iron skillets actually add iron to your food! 🩸 That’s when it clicked — this pan wasn’t just sentimental; it was smart cooking.
After some Googling (and a few failed attempts), I found my groove:
🔥 Boil off any food residue after cooking.
🥄 Scrape gently with a spatula.
💨 Let the heat dry it completely.
✨ Finish with a light spray of oil and store it in the oven.
Now, every time I use it, I think of Grandma and me in her kitchen, sharing those simple mornings and perfect (lard-fried) eggs. 🥰
And yes — in case you were wondering — I get my sass from her. 💁♀️
To be continued… 💫
