Wake up to coffee percolating, bacon sizzling in the pan or oatmeal in a pot, waffles on a griddle or biscuits in the oven. Doesn’t that sound and smell like a pleasant way to start a day. A traditional breakfast cooked on a cast-iron stove or pot-bellied stove.
“I can still memory – taste the fresh buttermilk pancakes and hot buttermilk biscuits – both made with lard! – that were cooked on the top, or in the oven, of that ancient iron stove.” Vernon L. Smith
My Tagged C photo and story is cast-iron solid and warms up evenly.
Cast-iron stoves were a 19th century kitchen essential and pot-bellied stoves were used in one-room schoolhouses, trains and train stations. Cast-iron stoves and cookware retain heat and heat evenly. They just have to be seasoned occasionally and it lasts a long time–centuries.
Here is a link to information on how to season cast-iron cookware and a video on how to cook on a cast-iron stove.
How to care for Cast Iron Cookware: Lodge Seasoned Cast Iron
Cooking on a Cast Iron Stove
For more C letter story and photos at: Tagged C