How To Make Your Cast Iron Skillet Last In Your Wyoming Kitchen

The saying "because that's how my momma did it" is used quite often. Especially when it comes to conversations in the kitchen. In most cases, when you were growing up, you watched your mother in the kitchen cooking, baking, and creating meals for your family.

When I was growing up, my mom and my grandmas worked in restaurant kitchens or baked. I learned a lot about cooking from them, and I have used the phrase "because that's how my momma did it" a lot.

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Cast iron was popular when I was a kid. Many still use them today, but probably not as often as back then since tossing food into an air fryer or microwave is easier and quicker.

Some things you may have picked up from Mom or Grandma may not be a good idea, especially when seasoning a cast iron skillet.

A critical part of using cast iron is seasoning it with oil to help create a non-stick surface. Doing this correctly will prevent the iron from rusting and make cleaning easier. To make your pan last, you'll need to repeat the seasoning process often.

At my grandma's house, if she was frying eggs or needed to add a layer of grease to a dish, she would dip a spoonful of bacon grease from the jar on her stove. She would also do this when she was seasoning her cast iron. The difference between her and me is that she would use that pan daily, so there was nothing wrong with that.

I have only used cast iron when camping, and according to Cowboy Kent Rollins, it's not a good idea to use lard or bacon grease if you're not using the skillet often.