I saved these iron skillets from the metal junk pile.
Sometimes Old is New
Many of the stories I post are about repurposing old things for new uses. But in this case, an old iron skillet, is a skillet, is a skillet. Today’s post is about cherishing an old cast off, for it’s original purpose, and putting back into daily service.
Charles loves old iron cookware. Every Sunday, he prepares me a steak dinner. And this is how he does it, on a white hot iron skillet.
It must be Sunday evening, there’s a two-pound farm fresh Ribeye on the table
He uses a 12-inch iron skillet we rescued a year ago. We were able to restore it with steel wool, kosher salt, oil and elbow grease.
These vessels are becoming the go-to tool for so many things in our kitchen, not just steak and burgers.
The beauty of old iron is it’s strength and durability. You can stir fry a bunch of veggies, then throw in a half dozen whipped eggs, and place the skillet in the oven for fifteen minutes, and you have a lovely frittata for dinner. All in one, easy to clean pan.
More Iron Skillets
This past week, I was helping a neighbor clean out their parents’ house. I offered to take a bunch of stuff to the dump for them, since I was already making a trip for our own stuff.
I filled most of my car with their stuff, boxes and boxes of stuff. One box seemed particularly heavy. As I peeked inside I saw these two beautifully seasoned skillets. I saved them from getting tossed in the scrap metal pile, which would have been a tragic end for these fine pieces.
Charles better get up early before going to the gym on Saturday, because I’m feeling the urge for pancakes coming on. I think I can convince him. It’s forecast to be very frigid, and he needs to increase his carb intake before Saturday’s training session. At least that’s the way I’m going to position it when I suggest it this evening.
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