This week I made Katie’s Roasted Corn Salad, recipe via The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
It was tasty! However, it was supposed to be roasted, a.k.a. grilled. The art of grilling does not bode so well with the rain that has been occurring this week, so I made it on the stove in my cast iron skillet.
(You can find the recipe at Chat & Chew). I did everything the recipes called for, I just made it on the skillet instead of the grill. And I boiled my corn and cut off the kernels and threw them in the skillet at the end.
Oh, and I used yellow bell pepper instead of red and I used butternut squash instead of yellow squash. My inability to follow a recipe exactly drives Moose bonkers.
I love to cook with our cast iron skillet. It weighs about 100 pounds, but it’s perfect for all the Mexican food we like to make.
One thing led to another, and I woke up the next morning to our cast iron skillet sitting in a little puddle in our sink. This is a big-fat-skillet NO NO. Alas, the bottom was starting to rust.
You aren’t supposed to wash a skillet with soap and are definitely not supposed to let it sit wet. It should be rinsed, dried and oiled.
So, like any other person looking for a solution, I Googled it. I found two great tutorials on The Kitchn on skillet care:
Cast iron skillets can last decades if they are taken care of properly. Otherwise, they are a very effective tool for flattening papers or building up shoulder muscles.
And since I’m on the topic… here’s a throwback young from the good ole days.
How’s that for variations on a theme? : )