Mailbag Questions: Where to buy cast iron cookware and how to take care of them

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We got a few questions from our Southern Cornbread (with Cayenne Pepper), specifically from the cast iron molds used on the recipe and how to take care of them.

Kitty & Helga

The Cast iron molds, some are passed to us from our moms or you can find them online. The one used on the recipe above is this one from Amazon.com: Old Mountain Pre Seasoned 7 Impression Cornbread Pan, 12 Inch x 5 1/2 Inch. It’s under $10 and a bargain!

Here are some suggestions to take care of the Cast Iron Molds:

Wash in Hot Water: Hot water is more effective at washing off dirt and grease from your cast iron cookware and will dry more quickly, preventing your cast iron cookware from rusting.
Don’t over scrub: This will mean that you’re removing the healthy coating it has developed. If you do need to scrub a bit more when washing, make sure to re-season the cast iron before putting it away.
Dry over heat: If possible, turn a stovetop burner on and place the cast iron cookware on it. The heat will cause the pan to thoroughly dry. Be careful when touching the hot pan, and make sure to let it cool down after its dry before storing.
Re-season the cast iron cookware: Rub a thin layer of shortening or cooking oil into your cookware to season it, keeping it from deteriorating and rusting. Then place the cast iron cookware into a warm oven that is off and allow it to sit there overnight. If you use your cast irons frequently, re-season them every season (winter, spring, summer, fall).
Acidic foods: Those can spell damage for cast iron cookware. The acidic will dissolve the seasoning of the pan and create a metalic taste on your food. Don’t use cast iron cookware to store foods.
Rust: Store your cast iron cookware with the lids off to prevent condensation and rust. If despite your best efforts, rust does appear. Try washing the pan with shortening. In some cases you may have to scrub and reseason a pan.

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