Cast Iron Cookware

Welcome to the Cast Iron Cookware Page.

This page will be devoted to the use and care of cast iron cookware. That may seem odd, but good cast iron, well cared for, can last a lifetime and even be passed on to the next generation. Patti has quite a few new pieces coming in for the season. Cast iron will now have it's own section in the store.
Here are a few of the pieces now in stock.

Camp chef 1  Camp chef 2  Camp chef 3



We also hope to post recipes from time to time. Learning to cook over the fire with cast iron is a true rural accomplishment. And you can learn to make anything from biscuits to cobbler with a cast iron dutch oven and a few tasty ingredients!

Cast iron Cookware can be found anywhere from "new in the box" on a store shelf to the back corner of the local thrift shop. Finding a good piece is like finding treasure to the serious cook. No skillet sautes vegetables the same or cooks eggs the same as cast iron. Cared for properly it will maintain a non-stick surface, can be used in the oven as well as the stove top, and will last for many, many years.

If you have ideas or experiences with cast iron you would like to share, email us at You can email us here as well if you find an error in any of our posts. We love to learn!  This is the link to the Lodge Logic Cook Ware site.
We carry this brand and are proud to do so. If you see something on this site but do not find it in our store, we can very likely special order it for you.

Cleaning Cast Iron Cookware

These instructions come from
This reflects the way I was taught by Verne Eskridge.

1. Clean the skillet immediately after use, while it is still hot or warm. (Avoid soaking the pan or leaving it in the sink, or it may rust.)

2. Wash the skillet by hand using hot water and a sponge or stiff brush. (Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.)

3. To remove stuck-on food, scrub the pan with a paste of Kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.

4. Thoroughly towel dry the skillet or dry it on the stove over low heat. ( I use paper towels as they are faster and more absorbent than most towels.)

5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to coat the outside.

6. Store the skillet in a dry place.

Re-seasoning A cast Iron Skillet

1. Preheat oven to 325°F.

2. Wash the skillet with warm, soapy water and a sponge or stiff brush. (Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.)

3. Rinse and thoroughly dry the skillet.

4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet.

5. Place the skillet upside down on the oven's center rack.

6. Place a sheet of aluminum foil below the rack to catch any drips.

7. Bake for an hour.

8. Turn off heat and allow to the skillet to cool completely before removing from oven.