I have several pieces of cast iron cookware. Some I have had since the mid 1980s, but the most recent acquisition occurred well after 2005. My use of this cookware varies, for various reasons, including how I feel about lifting a heavy frying pan or dutch oven, vs other such items available to me, that are lighter weight and sometimes, easier to deal with.
But I like to cook in cast iron.
However, sometimes, after I have used a piece of cast iron cookware, and cleaned it, it needs seasoning. When cast iron cookware is first purchased, it usually needs to be seasoned. This involves coating it with lard, shortening, or cooking oil, and heating it in an oven. The more often the cookware gets used, the less often it needs to be seasoned. Unless you do what I do.
I have a dutch oven, and sometimes, when I cook in it, I use it as a storage container in the refrigerator. So, when I empty it, and clean it, it needs to be seasoned again. My biggest fear is that I will try to season it while it is still cold, and cause it to crack. So far, I have been lucky.
But, I still have to season it.
My ex-mother-in-law taught me that if food is stuck on cast iron cookware, that filling the cookware with water and boiling it can loosen the stuck on food and clean the piece. Amazingly, depending upon the state of the piece, it does not always need re-seasoning. But if it does, it is easy to do after the piece has been cleaned.
I just like using cast iron cookware.
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