25 FORGOTTEN Cast Iron Tricks Only 1950s Mothers Knew

My mother finished supper, wiped the skillet with a rag, and set it back on the stove without ever reaching for the soap. She knew twenty-five things about that pan and nobody wrote a single one of them down. I am Barbara Vance, and for forty-two years I fed six people on one paycheck in Piqua, Ohio, out of two cast-iron skillets and no gadgets at all. Why your eggs stick and what to do about it. Salt and a rag instead of a sponge. The one thing that rusts iron and nothing else does. Cornbread with a crust no other pan will give you. Why a three dollar skillet from a yard sale beats what they sell new today, and how to bring one back from twenty years of rust. Number twenty-two is the one I learned the hard way, in the fall of 1974, on a skillet that came from my mother-in-law's mother and was older than anyone in the family could say. I tell that one near the end. Then tell me down below what state you are watching from, and whether your mother had a cast-iron skillet and you still have it, and how old it is. Nobody can look that part up for me. #castiron #castironcooking #oldfashionedcooking #vintagekitchen #cornbread cast iron skillet care, how to season cast iron, why eggs stick to cast iron, cast iron cornbread, restoring rusted cast iron, vintage cast iron skillet, old fashioned kitchen tips, Lodge skillet