I used to think cast iron skillets were for frying chicken. Bacon and eggs. Steak. Spam. (And some pretty decent hashbrowns.)

Then Mom gave me these cherished relics — the lil’ Griswold skillet (above), and the Sperry griddle and larger “Never Break” skillet (below.)

Generations of women cooked ‘real food’ in these pans — Mom, Grandma, and Mrs. Rogers (my piano teacher, to whom the “Never Break” belonged) — and I’m honored to be next in line. Considering that Mrs. Rogers was approaching 80 when I was a mere babe in the kitchen (my last piano lesson was over 40 years ago), I’d say her skillet was well-seasoned. The others, too.

Come to think of it, so am I. ;)

I can still ‘see’ Mom cooking breakfasts in that lil’ skillet, and one of my favorites was a Bohemian pancake (of sorts) called “Schmun.” I have no idea if the spelling is correct, but it was fun Googling it… amazing what you can find out about folks when your Czech is rusty or non-existent!

Schmun consists of 2 eggs lightly beaten, a cup of milk, a cup of flour, and a pinch of salt, whisked ’til smooth and fried to golden goodness in a liberally buttered hot cast iron skillet. About mid-way through, you start cutting the ‘big pancake’ into smaller pieces — similar to when the smaller space ships broke off from the Mother Ship in “Independence Day” — and continue frying the ‘independent’ pieces until all the sides are nicely browned. Add more butter… if needed? (That wasn’t a trick question.) Serve immediately with warm maple syrup.

I cooked with that skillet for the first time when I made meals for my folks on the ol’ Norge last year, and it primarily served as a sauté pan. (Mom developed a penchant for microwave cooking during the last decade and got rid of her ‘other’ pans.) Thanks heavens she kept the cast iron! I had yet to discover its wonders.

Then, last fall my sister came bearing a heavy box when she visited. Not only had Mom sent the skillets and griddle, she included two slightly battered lids — one large and one small. Anybody remember those? (I sent the larger one back with my Sis for her efforts, and to share the skillet love!)

Lo and behold this summer, my garden began producing a bounty of veggies — particularly grape tomatoes, or so the label said. (They’re more the size of a plum tomato!) Previous assumptions ‘cast’ aside (I know…), I began to experiment with my skillet stash with divine results.

A drizzle of extra virgin olive oil, some sliced tomatoes combined with summer squash, a sprinkle of cracked pepper and sea salt (or Pink Himalayan), and possibly Greek seasoning (or whatever ‘flavor of the day’ tickles my fancy — my adjunct seasonings vary every time, such fun!), and in ten minutes or less supper’s on the table. (Or at least my supper… ) The kitchen also doesn’t heat up from steaming and/or roasting.

I adore cast iron cooking!

No need to be concerned about tomato’s acidity on the skillets — or me. (By the way, that’s not intended as ‘medical advice.’) I did some research and nearly every article said it was a matter of ‘seasoning’ to thwart any ill-effects. Start with a well-seasoned skillet; re-season as needed. FYI, the contrary articles said ‘use your judgment.’ Done deal. I’m pretty sure my skillets have built up a protective coating after a century — plus I take good care of them. (And me!)

I’m reaping the flavorful benefits of kitchen savvy and cooking vessels from women I’ve long admired — that goes for you, too, Sis! — and I’m loving it.

Enjoying a lil’ skillet love,

~ Kim

© 2014 Kim Bultman and a little lunch