More tips from the Pan Man
Other cast-iron tips from David G. Smith:
Cooking bacon: “Start at a lower heat, then crank it up.” Starting at too high a heat cooks the lean part of the bacon too fast and makes it stick. Starting low lets the fat melt first and lube the pan.
Seasoning vehicle: Crisco is his favorite. “I used to use lard, but then when I went to outdoor (antique) shows, it would turn cloudy and the pans wouldn’t look very good. An old guy who’d been in the business for decades told me his secret. His pans always looked better and sold better than anyone else’s.”
Storing cast iron: Wipe out the pan well with a paper towel first. “People put too much fat in them and then put them away for months, and then wonder why the fat turned rancid,” Smith says.
In Colorado’s arid weather, pans don’t need much oil at all to prevent rust; if they’re used at least weekly and food isn’t sticking, just dry them well and hang them. Never leave them for hours sitting in water – or with water sitting inside them.
