Seasoning a Black Iron Skillet

Seasoning a Black Iron Skillet

I love to wander at will through antique store and thrift shops.  I recently found a treasure for only $5.  It was a heavy cast iron pan with alphabet letters.  The letters had corresponding things incorporated into them like A is for Apple, B is for Bird, C is for Cat…you get the idea.

This pan looked brand new.  In fact, it was unseasoned.  This means it needed a series of anointing’s with oil and some baking with low heat in the oven to bring it to its full potential.  You see, a seasoned iron skillet or pan turns black and the things cooked or baked in them won’t stick.  The surface will look a bit slick and there will be no rust on it.

Cast iron cooking implements are generally not washed vigorously.  My mother has a skillet used exclusively for cornbread & the bread just pops out with abandon.  That skillet is wiped down after each use, and is re-oiled lightly if needed, then placed in a warm oven for a short time if some re-seasoning needed.

A skillet left to itself will eventually rust and be rendered unusable for its intended purpose.   But with a little elbow grease, some vegetable oil, and applied heat, a cast iron piece is renewed.

I’m reminded that Christians, too, need seasoning.  As new believers we are anointed by the Holy Spirit, but if we do not renew our spirits with daily prayer and reading of the Word, we get rusty in our faith.

Well-seasoned believers can generally allow little irritations or wounding words from others to NOT deter them from their service to the Lord.  Sometimes the Lord Himself applies a little ‘heat’ to our lives to bring us back to Him for a Holy Spirit renewing and remind us that He is control.  We are to seek fellowship with Him.

I’m still working on my new cookie mold. It’s not quite ready yet.  I have plans for an alphabet cookie tea party with my favorite 3 yr old.  Twenty six little shortbread cookies and a lesson that ‘A is for Apple’ is in our future. 

Confectionately Yours,

Sue

SCOTTISH SHORTBREAD

2 c. butter (no substitutes)
1/2 tsp. salt
1-1/2 c. sugar
1/2 tsp. baking powder
4 c. all purpose four

Beat butter and sugar until light and fluffy. Add rest of ingredients. Pat into pan about 1/2″ thick. sprinkle with sugar. Bake in preheated 350° oven until lightly browned, approximately 15-18 minutes.

Cut upon removing from oven, but do not remove from pan until set. These should be of a crisp buttery texture and you might have to play with the thickness and baking time to achieve this result.
You may also pat this dough into a shortbread pan or cookie mold for baking. There are specialized pans available for this.  Cookie dough may be made ahead & frozen.

 

Note: I first tasted this recipe when we were station in Alaska. A friend brought them to give as a secret pal gift. They were still warm from the oven and were heavenly!!! I was not her secret pal, but that day I wished I was!!! I make these in heart pans to give on Valentines day to my kids teachers and to special friends.