In a couple weeks, I’ll be filming a few short videos to promote my book, Modern Cast Iron: The Complete Guide to Selecting, Seasoning, Cooking, and More (how cool is that?!). One of those videos will feature a Q&A where I’ll answer your Top 10 questions.
So, I need to know…what are your questions?
Do you need to know more about…
- selecting the right pan or Dutch oven
- what kinds of accessories you need
- what kinds of foods you can cook in cast iron
- the health benefits of cooking on iron
- how to season cast iron
- what is “seasoning,” anyway?
Or maybe you need to troubleshoot an issue with your pan (sticky skillet, anyone?).
I’ve already had some good questions come through social media, but I want to be sure to answer your questions. So leave me a comment or message. Even if your question doesn’t make it in the Top 10, I’ll be sure to post an answer right here!Author of Modern Cast Iron is ready to answer your burning questions about cast iron, from selecting the right pieces to seasoning and cooking. So what do you want to know? #castironcooking #moderncastiron Click To Tweet
Also, there’s still time to preorder your book. However, if you’re in the North Florida area, you may want to wait to pick up a signed copy in person at the official book launch at Hearth & Soul in April. I’ll announce the exact date shortly. I do hope you can come!
How do you clean and re-season an old cast iron skillet with layered grease or build-up
Thanks, Jann! Yes, reseasoning–or restoring–old cast iron is a challenge. Thanks for submitting the question. I’ll work on putting together a good answer for you. (Hint: You either have to bake off the old build-up or remove it some other way. I simply let it remain and continue cooking over it!)