HOW-TO: CLEANING AND RE-SEASONING CAST IRON COOKWARE

Martie Duncan March 2, 2016

HOW TO CLEAN AND PRESERVE YOUR CAST IRON

I am so fortunate to be in possession of some of my mother’s cast iron skillets, probably the most precious thing I own besides the tiny diamond engagement ring my father gave her when they married. I remember as a kid, on Sundays after church, standing on the wobbly kitchen stool beside the stove, hovering over that big cast iron Dutch oven, just waiting for my mom to signal for me to turn the fried chicken. The menu rarely changed: fried chicken, rice, gravy, biscuits, and English peas or string beans.

My collection has grown over the years… and because I have so much, I don’t use all of it like I should. That is the key to keeping your cast iron in perfect condition, my mom taught me.

Every winter, I find an afternoon to go through my collection of cast iron. I wash, dry, and oil it well, re-seasoning the pieces that need it. I’ve been asked many times how I do it---here’s the way I was taught (and a few tips from Lodge and Southern Living, too). Hope this helps you keep your treasured heirloom cast iron pieces in perfect condition to hand down to your own kids someday.

CLEANING CAST IRON

Always hand wash your cast iron with a very mild soap with a sponge or cloth. Never use harsh soap, a metal scrubber or rough scouring pad on cast iron unless you intend to re-season it.
If there is baked on food residue, place the warm pan under running water and use a plastic spatula to gently push the residue from the surface.
Dry immediately.
Apply a very light coat of vegetable oil (I use Crisco shortening). Wipe it onto the pan, making sure to get into the corners or curves of the pan.
Wipe the excess away using a lint-free cloth or towel. Paper towels leave a residue. You want a light coating of oil, not a sticky surface. The oil helps protect the pan from moisture.

WHAT TO DO WHEN YOU FIND RUST OR DISCOLORATION

Use a scouring pad to scour the rust from the pan.
Follow steps 1-3 above.
If the situation doesn’t improve, re-season the pan to restore it to its original condition.

How to properly clean a cast iron skillet

RE-SEASONING CAST IRON

If food begins to stick to the surface of your cast iron or if you see a discoloration as shown on the image above on the cooking surface, you will need to re-season the piece. You may have to do this more than once to achieve a glossy, smooth black surface.

Preheat your oven to 400°F.
Clean the surface of the pan or piece with hot water and a stiff wire brush.
Rinse and dry completely using a lint-free cloth.
Add a thin coat of melted Crisco shortening (use a solid shortening only) to all of the inside and outside surfaces of the piece. Too much shortening will result in a sticky surface.
Place a sheet pan or piece of aluminum foil on the bottom rack of your oven.
Invert the pan and put it directly onto the top rack.
Bake for one hour and then turn the pan over. Turn the oven off and allow the oven and pan to cool completely before you remove it.
Repeat as necessary.

COMFORT FOOD RECIPE: A CLASSIC IRISH BEEF STEW

Martie Duncan March 1, 2016

On St. Patrick’s Day, we’re all Irish… and during the cold winter months, we’re all usually craving food that is warm, comforting, and hearty and Irish Beef Stew recipe has all of those characteristics. It really could not be easier to make and it is also very affordable so it is the perfect recipe for a St. Paddy’s Day (or any) celebration. Traditionalists would say Irish stew would be made with lamb or mutton, neither of which are common ingredients in the USA so I make mine with beef.

Note: Add the carrots and potatoes later in the process so they don’t disintegrate totally during cooking, but you do want the potatoes to help thicken the stew as it cooks. For this reason, I add a few potatoes when I add the carrots and reserve the rest for the final 20 minutes of cooking time so they have some texture left.

IRISH BEEF STEW

INGREDIENTS

1/4 cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

3 tablespoons olive oil

2 1/2 -3 pounds boneless chuck, cut into 2” cubes (you can use stew meat or ask the butcher to cut into cubes for you)

1 tablespoon garlic, minced

1 white onion, diced small

1 bottle Guinness lager

2-3 cups beef broth, depending on how thick you like your stew

1 tablespoon Worcestershire sauce

2 whole cloves

1 bay leaf

3 sprigs fresh thyme

3 sprigs fresh Italian parsley plus more for garnish

6 large carrots, peeled and cut into 2" pieces

4-5 Russet potatoes, peeled and cut into 2" cubes

DIRECTIONS:

Tie the parsley and the thyme together in a bundle using kitchen twine to make it easy to remove. Set aside.

Add the flour, salt, pepper to a large zip top bag. Shake to combine. Add the meat to the bag and shake to coat all of the pieces evenly.

Add the olive oil to a Dutch oven and place over medium high heat. Once the oil is hot, add the contents of the bag to the pan and brown, turning the meat frequently to cook on all sides, about 10 minutes.

Add the onion and cook for approximately 3 minutes, stirring often. Once softened slightly, add the garlic and cook for 1-2 minutes more.

Deglaze the pan using the beer, scraping up the browned bits of flour from the pan as you go. Stir until you reach a smooth consistency. Once you do, add the beef broth, Worcestershire sauce, clove, thyme, and parsley.

Bring to a simmer.

Reduce the heat to medium-low. Check after 40 minutes. Stir gently and determine if you need to add more liquid. Add the carrots and a few potatoes. Cover and continue cooking.

After one hour, check again and add the remaining potatoes. You may need to add a bit more broth. Check the seasoning now and determine if you need more salt or pepper. Cook for an additional 20-30 minutes or until the carrots are fork tender.

When done, remove the cloves, thyme, parsley, and bay leaf. Serve over buttered wide egg noodles or with a toasted slice of crusty bread. Garnish with a bit of chopped parsley.

IRISH GUINNESS BEEF STEW RECIPE/MARTIE DUNCAN

MARDI GRAS: RECIPES, PARADES, PARTIES, AND WHY THERE IS A BABY IN THE KING CAKE

Martie Duncan February 9, 2016

"Laissez les Bons Temps Rouler"- Let the Good Times Roll!

Since most people in the South pronounce my name “Mar-di” – and not "Mar-tea" --Mardi Gras has always been a holiday I love to celebrate… I’m the Queen of “Martie Gras”! Did you know that contrary to popular belief, Alabama is the birthplace of Mardi Gras? In 1703 French settlers in Mobile established the first organized Mardi Gras celebration. As settlers migrated west to New Orleans, the tradition accompanied them there.

That is me, getting ready to leave on the Duck Dynasty float -- dressed in my camo gear! I have made the trek to New Orleans and Mobile for balls, parties, and parades but most often, I find myself celebrating Mardi Gras at home. Many people don't know what Mardi Gras is. Or Fat Tuesday. The question I'm asked most often is my favorite Mardi Gras recipe ---and why is there a baby in the King Cake?

MY MOST ASKED MARDI GRAS QUESTIONS:
What is Mardi Gras? It is the season of events surrounding Carnival, which begins after Epiphany ands end on Fat Tuesday. (This year, that is February 28th, 2017.) Fat Tuesday falls on the day before Ash Wednesday, and so it is a final time to indulge before giving up favorite foods for Lent.

Many cities along the Gulf coast with French Colonial heritage celebrate Mardi Gras with parades, masquerade balls, and large food festivals. Contrary to popular belief, Mardi Gras began in Mobile, Alabama – not New Orleans – when in 1703 French settlers in Mobile established the first organized Mardi Gras celebration. As settlers migrated west to New Orleans, the tradition accompanied them there.

Why is there a baby in the King Cake? The cake is associated with Epiphany celebrations at the end of Christmas season. A figurine of a baby is hidden inside the cake, and is said to represent the Baby Jesus. The person who finds the baby in his or her slice of cake is designated king or queen for the evening and is said to receive good luck and prosperity in the year ahead.

These days, New Orleans bakeries and restaurants are so clever with King Cake flavors... and some even go as far as to place a signature element inside rather than a baby... for example, the fine folks at Donald Link's Cochon Butcher have a pig baked inside their cakes. They even have "The Elvis" stuffed with peanut butter, banana and topped with candied bacon. Go to Willa Jean for a chocolate version and Sucre for one with almond flavor.

What is your favorite Mardi Gras recipe? For me, it has to be gumbo! The secret to a great gumbo is in the roux and having the patience to stir it to that dark brown- almost chocolate color. I learned about making roux (a French technique combining fat and flour as a thickener) from the Godfather of Cajun and Creole cooking, Chef John Folse. Together with Chef Rick Tramonto, football legend Kenny Stabler, and our host, Bob Baumhower, we set the world record for the largest pot of gumbo: more than 5,000 lbs. in a single pot!