(no subject)
Jul. 14th, 2003 12:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutAbout ten years ago now, I bought a new iron skillet, unseasoned. I seasoned it as the directions suggested, but was unhappy with the uneven results; I know I reseasoned it at least once in the first three years that I owned it.
Even when I moved into this house, the seasoning looked a bit uneven along the edges. The bottom of the pan was finally starting to shape up, but I'd more or less resigned myself to the fact that this was going to be an imperfect pan for the rest of its life, unless I got off my duff and reseasoned it a third time.
Meanwhile, I bought a smaller iron skillet from a used cookware store, that being an easy way of getting a preseasoned pan. I've used it a lot, too, and I definitely picked well.
But for big jobs, that other skillet that I bought ten years ago is still the way to go.
I was washing the dishes by hand today (the dishwasher's broken), and I noticed this skillet, which had been used earlier in the week to fry up some potatoes in duck fat.
It's looking handsome. In fact, it's looking heirloom. The seasoning is deep and even, and the burnt potato starch scraped right up from the bottom without any effort at all. This is the kind of skillet grandchildren covet as part of their inheritance. It's heavy, it's well-used, and it's seasoned to a fine pitch.
Which somehow happened while I wasn't looking.
I'm sure there's a sappy moral in here somewhere. But in the meantime, I am pleased to have accidentally acquired such a lovely and useful cooking implement.
Even when I moved into this house, the seasoning looked a bit uneven along the edges. The bottom of the pan was finally starting to shape up, but I'd more or less resigned myself to the fact that this was going to be an imperfect pan for the rest of its life, unless I got off my duff and reseasoned it a third time.
Meanwhile, I bought a smaller iron skillet from a used cookware store, that being an easy way of getting a preseasoned pan. I've used it a lot, too, and I definitely picked well.
But for big jobs, that other skillet that I bought ten years ago is still the way to go.
I was washing the dishes by hand today (the dishwasher's broken), and I noticed this skillet, which had been used earlier in the week to fry up some potatoes in duck fat.
It's looking handsome. In fact, it's looking heirloom. The seasoning is deep and even, and the burnt potato starch scraped right up from the bottom without any effort at all. This is the kind of skillet grandchildren covet as part of their inheritance. It's heavy, it's well-used, and it's seasoned to a fine pitch.
Which somehow happened while I wasn't looking.
I'm sure there's a sappy moral in here somewhere. But in the meantime, I am pleased to have accidentally acquired such a lovely and useful cooking implement.
