My New, Old Iron Skillet

GEORGIA FOLK AND FARM LIFE - In my whole life, I’ve only had four iron skillets. That’s not bad, considering one of ’em had its handle torn plum off during an overseas move. Now, how in God’s creation somebody manages to snap the handle clean off an iron skillet, I’ll never know. Another was lost to a kitchen crime scene—burned up and then replaced by some well-meaning company that wanted to cook. My perfectly seasoned masterpiece got scalded under a sink full of soapy water, the kind of stuff that’d make the dead roll in their graves. I never did see the carnage, but I sure found the replacement sitting there with a note of apology.

That’s the thing about iron skillets: they’re nearly indestructible—as long as the handles stay put. Truth be told, I was so attached to my handle-less skillet I kept right on cooking with it for a year. Broken off and all. It’s hard to flip a hotcake or a fish fillet without a handle, though, and after one good burn, I finally admitted it was high time for a replacement.

Iron skillets are tough, but they’re also forgiving. Most folks today don’t realize that if you do mess one up, you can take it out to the workshop, give it a good polish with a grinder, and start fresh. Then it’s just a matter of slathering it with your favorite high-temp cooking oil, flipping it upside down on the oven rack, laying some tin foil underneath to catch the drips, and baking it at 450 for about an hour. Do that a couple of rounds, and she’ll look right again. Nothing mysterious about it—it’s just forgotten knowledge.

And let’s be honest: they’re a sight safer than all that Teflon business. No grandma ever keeled over from too much iron in her skillet. So, for those of you keeping count, I’m now on my fourth skillet—and this one’s my favorite. I plucked it off the wall of an antique mall, hung up like an old trophy. Gave forty-six dollars for it. Worth every penny. This skillet’s light enough I can spin it and flip it like one of those TV chefs, but it doesn’t haul my wrist down into the dirt every time I pick it up.

Modern-day skillets aren’t bad, but they lack the polish of the old ones. The factory used to smooth them down before seasoning. Today’s are rough, heavier, and not near as easy to use. If you want one made like the old-timers had, you’ll pay a pretty penny—more than your great-granddaddy ever made in a year. I’ve fallen in love with my new-to-me skillet. Got her re-seasoned and she’s turning out suppers just fine. Now, as for company? If I’m traveling and learn somebody plans to cook in my kitchen, I might just lock that skillet in the closet before I leave.

I’m curious, though—what oil do y’all use for seasoning? I’ve heard everything from lard to flaxseed. If you’ve got a tip or trick for iron skillets, be sure to drop it in the comments below.

~Matt Jolley #ironskillet #kitchentips #skilletseasoning #georgiafolkandfarmlife