Appetizing Muse

My parents have always used heavy cast iron skillets for cooking, and several years ago they gifted me with my very own skillet. The implement must weigh eight pounds. I very carefully oil the pan every few months or so. This includes adding about 1/4 cup of oil or more into the skillet (canola or olive oils work well) and heating the pan for a few hours on very low heat, stirring the oil around now and then with a steel spatula. After the pan has cooled, I wipe out the remaining oil with a paper towel and it's good to go.

Nothing ever sticks in the skillet if it's properly oiled – not even gravies, eggs, vegetables or meats.

My father imparted cleaning wisdom to me early on: never wash a cast iron skillet in soapy water. Simply wipe it out, and if need be rinse with hot water.

However, I have yet to convince Wilbert of the benefits of using the cast iron skillet. He still prefers his Teflon-coated pan that has certainly seen better days.