[Homesteadingfamily] Cookware for prepping

I don't want to be repetitive, and many of you probably already know
most of what I have been posting....because after all, you ARE
homesteaders! [:D] So, I do not mean to be "preachin' to the choir"
here...this stuff is for new preppers or new to homesteading people who
may be here and need a direction to begin storage food. Just tryin' to
be helpful!

~deb

Another thing to consider when preparing for times without electricity,
is cookware. Currently, we do not use Teflon, Silverstone or any
anodized aluminum cookware in our home. Aluminum leaches into the foods
from the vessels it is cooked in.

It has been noted in the medical field that autopsies done on brains
now show very high aluminum content, those deceased persons more likely
that not, had early onset Dementia or Alzheimers disease when they died.
Even younger people nowdays are falling as victims to these dreaded
diseases. I believe it is because of the prevalence of aluminum in our
food supplies...namely drink/juice cans! The aluminum does not exit the
body once there. It is stored in the fatty organs, such as the brain,
breast, heart, liver, etc. Much of our food supply today is processed
with heat and placed into aluminum cans. Ever see the big Coke/Pepsi
displays out in front of gas stations and convenience stores....just
sitting there baking in the sun all day?

The non-stick coatings chip and peel and eventually end up in the foods,
too. So, the best thing to use now as well as then, is either cast iron
or stainless steel. Either of these two versatile metals can be used in
a open flame or campfire type setting. The cast iron actually passes
small amounts of elemental iron into the foods cooked in it, and that
may be a big plus in hard times. Lodge Company makes using cast iron a
cinch these days...it even comes "pre-seasoned", too. They make a pan
for every occasion and many different sizes. Cast iron can be found in
flea markets and yard sales at good prices, too. These pieces quickly
become "heirlooms" for families.

HOW TO SEASON CAST IRON:

Do not buy any cast iron that has been painted! Some people paint their
cast iron black to make it look like it has been well seasoned! This is
dangerous and will not come off with any of the methods below for
seasoning! Also, inspect the cookware for cracks or chips..chips will
expand into cracks when heated. If you find peices with the name
"GRISWOLD" or "WAGNER", snap them up! Griswold was the first
manufacturer of cast iron in this country. They later sold out to
Wagner, in Sidney, Ohio. Most of their pieces still have the original
signature on the bottoms of their pans. Wanger was later bought out by
LODGE..the sole company in the USA who still makes cast iron in their
foundry. But, watch out for some of the newer pieces from Lodge,
too...especially the enameled pieces, as these are made in China! Look
for the "Made in the USA" label, to be sure.

Wash the cast iron in hot water..soap is not necessary unless something
questionable has been cooked in the pan. Dry well. Turn the oven to 250
degrees. Put a good thick coat on the cookware with Crisco or any other
shortening or lard. Make sure to get the handle and underneath well.
Place the greased piece on a baking sheet and put into the oven. I bake
my pieces slow and for about an hour or two. This allows the pores of
the metal to open up and receive the oil into the pores. Once seasoned,
remove pan and using paper towels, I wipe off the excess oil, then
store. As you use the pans, the seasoning will get better and better.
Soon the cookware will be as non-stick as any Teflon! After each use, I
always re-oil lightly with some olive oil or use a pan spray, and rub it
in all over the pan with a table napkin or paper towel. When I wash the
piece, I only use warm water, no soap. Soap will remove the nice
seasoning that you worked so hard to get! Then you will have to start
all over again. I am also careful about cooking foods like tomatoes,
kraut and high acid things in the cast iron..I reserve the stainless for
those items. For burned on or stuck things, simply place some water in
the pan and allow to soak for about 30 minutes. DO NOT put water into a
hot pan! This can crack the pan and ruin it!

If you luck out and find some dandy pieces at a yard sale really
cheap....and they are in really bad shape, you can place them into a
self cleaning oven and run the oven through the cleaning cycle. This
will get all the baked on stuff, off. Then simply follow the seasoning
instructions above. Pieces can be placed into a fireplace or a yard fire
and burn off caked on stuff that way, too..then follow the seasoning
advice. Rust will be removed with constant oiling and good care.

Stainless steel is pretty self explanatory. Good stainless may cost a
bit, but it is worth it in the long run. Beware of the cheaper stainless
made in China (isn't EVERYTHING these days???) China has the nasty habit
of putting inferior metals into their stainless steel. Stainless is one
of the most durable metals around for cookware. It can be used in open
flames as well as in a grill in a pinch..just make sure that the set you
choose has stainless handles, too...the bakelite handles will burn and
break off if exposed to open flame.

Enjoy your cookware...it will last a lifetime given minimal care and
attention.

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