Every kitchen should have at least one cast iron piece of cookware. Either a skillet, pot or griddle/grill. They heat evenly and cook better than anything. I have the grill/griddle. For me, it is the most versatile piece. It grills anything, and I use the griddle side for multiple things. But sometimes, people have trouble keeping them in good shape. Here are a few things to remember. Rinse with hot water to clean, do not use soap or abrasive cleaners. Before cooking apply vegetable oil to the cooking surface. Then slowly bring up to the cooking temperature of the pan till it is preheated to desire temperature. Avoid putting on very cold food, as this can promote sticking. Store your cast iron in a cool dry place.
Don't use sharp utensils with the cookware or wash in a dishwasher. Do not let it air dry as this promotes rust. If food sticks to the surface of your griddle or skillet, or you notice a dull, gray color, you may need to re-season your cookware.
TO RE-SEASON CAST IRON GRIDDLE
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware.) Rinse and dry completely. Apply a thin, even coat of melted solid vegetable shortening or vegetable oil to the cookware (inside and out). Place aluminum foil on the bottom rack of oven to catch any dripping.Set oven temperature to 350°F - 400°F. Place cookware upside down on the top rack of the oven. Bake cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. Store the cookware uncovered, in a dry place when cooled.
This information comes from the Lodge Mfg company. They are the leading manufacturer of Cast Iron Cookware. For more information and recipes visit their website. http://www.lodgemfg.com They also offer a free catalog of their products and accessories.
Till next time......