Cooking with cast iron can be fun. It’s versatile, you can sear something off and then finish it in the oven. Or you can bake directly in it. Which is always good because… less dishes.

When I became a “big girl” I went ahead and bought myself a couple of Le Creuset cast iron items, a grill, and skillet. I had already bought another brand, red dutch oven, and it’s still holding up great at half the price. Honestly after having them for all these years, the quality is about the same. I definitely won’t be splurging on Le Creuset anymore. Despite all the cute colors they come in! Plus I am so worried that I am going to “ruin” them all the time that I half want to buy a “cheap” set of cast iron cookware to go H.A.M. on. But I’m trying to minimize shit I don’t need so I won’t.

It may seem like I haven’t cooked lately because I haven’t posted anything on Instagram (other than my cute baby) or written any blog posts about food. But I have. I actually cook at least 3 times during the work week. It’s just not anything to “write home” about. After working all day, we just pick up the baby and go about our “regular” chores.

The not fun part about cast iron is cleaning it. They are supposed to be super durable and last forever. But the scary part is if it isn’t seasoned right, or “washed” properly it could rust. I think that is the biggest fear for most people when using or owning a cast iron. I know it was for me!

But then I came across a tip on twitter, via Alex Guarneshelli about how her friend cleans his with table salt and a little heat. W.T.F. My life is forever changed. I’m pretty sure I used the cast iron at least twice a week for the past month after that. Clearly, I’ve been living under a rock, did you already know this?

Basically, after you are finished cooking, you just pour salt in the skillet, enough to put a thin layer on the bottom, over low heat. Then you use a towel (folded thick, don’t burn yourself please!) to push the salt around to “scrape” off the gunk you’ve built up. The salt will absorb the grease and scour the skillet without being too abrasive. Then you dump the salt in the trash, wipe it clean then re-season it!

Cook with no fear.