The Cast Iron Skillet: It's not just a weapon {GIVEAWAY}

UPDATE: 2/8: The Winner of the Cast Iron Skillet from Williams Sonoma is APRIL M. from Tulsa!!!

Thank you for entering. Hope it was informative and fun for you to think about changing over from non-stick to cast iron!

XXXOOO

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The day that I moved into my own apartment in Philadelphia, right before my college graduation, my father gave me a cast iron skillet. He intended to provide me with a life long gift to use in my kitchen, but he also was a protective father and believed that I could use it as a weapon if circumstances ever warranted it. {I'm serious, btw}. And this was way before Rapunzel, too.

TLC'S Cooking experts say:

"We've all seen examples or heard stories about Grandma's cast iron cookware that's been in regular use since the Eisenhower administration or before. Long before nonstick pans (made with perfluorooctanoic Acid-or PFOA-which is a known carcinogen...yum!) became popular, cast iron provided the original nonstick cooking surface, and we've got news for you: it still works! While new nonstick pans' ability to repel sticky foods fades over time (often just a year or two), a well-seasoned cast iron pan will only get better with age, and will last you for a lifetime.

This ultimate longevity is what makes cast iron such a great, green addition to any kitchen (or a great, green cooking option, if you've already got one or more). Imagine never having to replace your cookware again. Ever. While they do require a bit more maintenance than their chemically-enhanced counterparts, it's absolutely worth your while to have a pan or set of pans that will perform at a high level, under a multitude of kitchen scenarios, for you, and, eventually, your kids, and even their kids, too.

The first thing you have to do when you get a new pan is "season" it. Here's how:

1. Wash your new pan in hot, soapy water. This is the only time you'll use soap when washing cast iron, so don't get used to it. Rinse the pan and dry completely. Don't worry, a little discoloration on towel is normal.

2. Apply a thin, even coating of vegetable oil or melted shortening-do not use butter or butter flavored shortening-to the pan with a soft cloth or paper towel. Apply the oil inside and outside. If your utensil has a lid, make sure you season it, as well.

3. Preheat your oven to 350°F. Put the pan on top shelf, upside down. Place some aluminum foil on a baking sheet and put that on the bottom shelf of the oven to catch any drippings. Bake the pan (and lid, if you've got one) in the oven for one hour, then turn the oven off and leave the pan in there until it's cool.

Congratulations! Your pan is now seasoned and ready for use. But it doesn't stop there; you have to give your cookware a little lovin' after each time that you use it. To clean your cookware, after use, use hot water and a plastic (not metal, because it'll scratch off the seasoning ) scrub bun or brush, and clean it while the pan is still hot (but not too hot to touch).

Tip: Do not use soap, unless you are going to repeat the seasoning process, and, whatever you do, don't put it in dishwasher."

So, here is a little give away...

Leave a comment and become a member of Commona-my House and you will be entered to win this Lodge 10" Cast Iron Skillet, from William Sonoma.  {if you are a member already, than you will be entered once for your membership, if you leave a comment you will have two entries}. 

I'd rather my kids have iron in their scrambled eggs than perfluorooctanoic Acid-or PFOA...and you can always use it as a weapon, right?
XXXOOO.