The 100th ‘Cooking In Cast Iron’ Post

[W. Hilditch]

Let’s think about it. One hundred years ago the cast iron stove was wood, coal or oil. The kitchen was hot, smokey and had it’s share of carbon monoxide. In an average home the hollowware lived on the stove, was used frequently and seldom got washed in hot water. Plates and flatware got washed at least daily, maybe more often.

Most folks got their meat from the local butcher. He had a butcher block and cut meat into the requested serving sizes. Beef, pork, chicken, rabbit, fish, etc. after he cleaned the meat on the block. How often did he wash the block with soap and hot water? Maybe on Saturday night, but he swept up the fish scales every night and mopped the floor every morning. His cleaver and knives got wiped off after every use on his apron or a towel.

The hollowware got real good seasoning and much survived until today. A compliment to the manufactures despite the abuse from the users.

Some of our ancestors died young, but many lived into their 80’s and 90’s without worrying about germs in the kitchen or the outhouse. Germ wipes for your grocery cart? Really?

Take me back.

Hilditch

NOT the 100th Post, The 100th thread. Can't change.

 

[Ty L.]

The only user abuse I've seen attributable to CI cooking in the old days is sulfur pitting on the bottom of the skillet/griddle, and even then it's a stretch. That just means they used the piece to cook lots and lots of food.

The moment I read this thread you had exactly 700 posts.

 

[DSBradley]

I agree 1000% Hilditch. I believe the scale of allergies and immune problems we see today are a result of hyper-cleanliness. I saw a clorox commercial once use a baby to install fear into mothers to clean. When I was a child, my mother found kids that were sick with mumps or chicken poxs and took us over to play.