I never grew up around cast iron. My passion for using cast iron came from a yard sale. I was out hunting for kitchen supplies, and I found two large cast iron skillets. They were in pretty bad shape but I wanted to try to make them new again. I spent time researching cast iron care on the internet and found several sites. I read a lot about how to season cast iron but nothing about how to remove the build-up on cast iron skillets. A week later, I decided to do a search on Facebook regarding cast iron. I came along several sites on how to properly strip your cast iron and season it. Two years later, my hobby exploded to a cast iron restoration business, to writing about recipes, history of cast iron, and short videos in proper cast iron care.
History of cast iron is fascinating and the impact it had during times of war. Not to mention the impact cast iron had when first introduced in the United States. Factory after factory started to open their doors to new designs of cooking ware, which soon became collectibles several years later. Sadly, some went bankrupt, foundries burned and names changed.
Today, we pride ourselves on our cast iron. We love the memories that surround our kitchen workhorse. I hope you find on this blog a journey for you, that started with me at a yard sale two years ago. Hand down some of your most precious valuables to the generation before you. Ignite the fire of cast iron cooking and leave behind a legacy for your family.
To begin this blogging journey, I want to leave a recipe that my Mammie left to our family.
Mammie's Cornbread
3 1/2 cups self rising meal
1 cup self rising flour
3/4 cup sugar
3 TBSP lard
2 eggs
3 1/2 cups buttermilk
Mix all wet ingredients to the dry ingredients. Mix well and place in the oven at 425 degrees for 30 to 40 minutes.
