The Skillet

In today's world, we tend to live in a society where almost everything is disposable.  And, we've all heard the saying that "one man's trash is another man's treasure" which is just another way of saying, "beauty is in the eye of the beholder."

We've all asked our-selves the question, "Exactly what is the difference between an antique and an heirloom?"  The answer is that an antique is anything over one hundred years of age while an heirloom can be anything that is passed down through a family from one generation to another.  For instance, in our family we have two thorn-less heirloom roses, one came from my husband's side of the family and the other through my own Shifflett ancestors.  Many people have treasured dishes, plants and handmade needlework pieces that are heirlooms.  An heirloom can be an antique and in the reverse, an antique can be an heirloom, but not all antiques are heirlooms and not all heirlooms are antiques.

 It is my hope that by sharing one of my favorite things with you, it will cause you to remember many such things in your own family.  If it does, please share them with the younger members of your own family.

The item is a large black cast iron skillet which measures twelve inches round without the handle and stands three inches deep.  This skillet is special to me because it belonged to my maternal grandmother,  Ruth Elizabeth Dofflemyer Lilly who reared me after the deaths of my own parents.

Ruth Elizabeth Dofflemyer Lilly
3 Nov 1899 - 23 Jan 1968

 The skillet had been given to Ruth by her paternal grandmother, Pamley Ann Rinehart Dofflemyer who had as the story goes, obtained it as a young bride from her parents, Andrew Jackson Rinehart and his wife, Elizabeth Pence Rinehart.

Pamley Ann Rinehart Dofflemyer
8 Feb 1850 - 28 Oct 1918

Pamley Ann Rineheart was one of the five daughters of Andrew Jackson Rinehart and his wife Elizabeth Pence, the daughter of Peter Pence and his wife, Sophia "Suffie" Aleshite.  Pamela's paternal grandparents were Adam Rinehart and his wife, Mary Price. Mary Price Rinehart, born 1787 [age 73] the daughter of John Price, was living with her son and daughter-in-law in the 1860 Page Co., VA Federal Census .

Children of Andrew Jackson and Elizabeth Pence Rinehart:
1. Pamley Ann Rinehart married John Wesley Dofflemyer, son of John and Nancy Dovel Dofflemyer.
2. Mary Catherine Rinehart married Andrew Jackson Campbell, son of Jonas and Elizabeth Taylor Campbell.
3. Charlotte Jane Rinehart married Philip Alger, son of Lemuel D. and Mary Ann Getts Alger.
4. Susan S. Rinehart married Albert Calvin Turner, son of Andrew Jackson and Rebecca Nauman Turner.
5. Ambrose G. Rinehart married Nancy Elizabeth Shomo, daughter of Elone William Henry and Elizabeth Frances Louderback Shomo.
6. Francis Marion Franklin Rinehart married Rebecca Susan Painter, daughter of Peter and Jinetta Painter.
7. Martha E. Rinehart married Hubert Lee Huffman, son of Mark and Barbara Catherine Brubaker Huffman.

Pamley's Skillet

 The women in this branch of my family have always been noted as great cooks and this particular skillet has always been a carefully guarded treasure.  I have many fond memories of my own grandmother frying a freshly killed chicken in this pan while she shared story after story about her own life with her grandmother who had given her this prized skillet when she married my grandfather, Claude Aldine Lilly the son of Hugh Brock and Amanda Roberta Propst Lilly.  And hopefully, my own daughters have equally fond memories of me making my special pineapple upside down cake in this very same skillet.

Any cast iron utensil  is a treasure that should be respected.  It will last for many generations if given good care.  In fact, the more it is used, the better it works. For this type of pan to cook its best, it is imperative to care for it properly which means that it should never be washed with soap or detergent and never, ever put into a dishwasher.  It should be washed with only hot water after each use, and this does means that it should be done while the pan is still hot.

If, for any reason, the skillet needs scouring it is best to use something such as Morton's Kosher Salt to accomplish the task.  Scrub  the salt around the sides and bottom of the pan with a stiff brush or even rub it on with a paper towel. If something is still stuck, loosen the residue by putting the pan back on the stove and boil water in the pan until it loosens. Dry the pan immediately and then heat it for two or three minutes to open the pores of the iron.  Then apply a thin coating of lard or a really good vegetable oil.  For pans with lids, it is important to add a wad of paper to keep the pan dry.  The lid should be kept ajar as you do not want it to ever rust.

To properly season a cast iron utensils one must rub the iron deposits  with steel wool to remove all rust. Rub hot fat or oil all over the clean utensil [outside as well as inside]. Wipe away all excess fat/oil.  Bake the utensil upside down on a rack in an oven.  Be sure to put a sheet of foil on the shelf beneath the pan or an old cookie sheet.  Repeat oiling and baking until the utensil is well seasoned. An egg fried in a well seasoned skillet will not stick.