Breakfast Food Myths

Okay, Mom is going to get on a soapbox here and entertain you with one of Mom’s favourite rants!

Folks, it is very plain and simple food is food, period end of discussion! There is no such things as Breakfast Food, Lunch, Dinner or Supper Food. Your body doesn’t care what food you eat for breakfast as long as you give it calories, No If, and, or Butts. (Sorry I couldn’t resist.) The idea that you can only eat certain foods like bacon & eggs, cereal, and packages for breakfast is a purely marketing phenomenon!

The breakfast cold cereal revolution in the U.S., was started by Dr. Kellogg, as means to stop Masturbation: “Kellogg’s corn flakes were invented by Dr. Kellogg as one of his anti-masturbation breakfasts he developed in the sanitarium he was working.

Dr. John Harvey Kellogg was a man that was a bit uncomfortable about sex. He believed that sex was detrimental to physical, emotional and spiritual well-being. He personally abstained from it, and never had sex with his wife. They were even sleeping in different rooms and adopted all of their children. But, even though Dr. Kellogg believed sex was bad, masturbation was even worse: 

“If illicit commerce of the sexes is a heinous sin,” Kellogg wrote, “self-pollution is a crime doubly abominable.” In one of his books, he went on to catalogue 39 different symptoms caused by masturbation. The symptoms included general infirmity, mood swings, boldness, acne, palpitations, epilepsy and many more.

Kellogg’s solution to all this suffering was a healthy diet. He thought that meat and certain foods increased sexual desire while cereals and nuts, could curb it. That is why, when he was working at Michigan’s Battle Creek Sanitarium, he tried to create healthy breakfasts that would help people curb masturbation. One of them was Corn flakes.

This idea for corn flakes actually began by accident when Kellogg and his younger brother, Will Keith Kellogg, left some cooked wheat to sit while they attended other issues at the sanitarium. When they returned back, they found that the wheat had gone stale. Instead of throwing it, they decided to continue the process by forcing it through rollers, in a hope to obtain long sheets of the dough. What they ended up with though, were flakes, which they then toasted and served to their patients as a healthy, ready-to-eat anti-masturbatory morning meals.

Will, which had less interest in the healthy issues and had more business sense than his brother, went on to add sugar to the corn flakes and started selling them through the Kellogg’s company. The product was patented and the rest is history.” From

” In 1898 Kellogg and his brother W.K. Kellogg founded the Battle Creek Sanitarium Health Food Company to handle the production of cornflakes and other foods for sanitarium patients. In 1906, after a dispute over the distribution of their cornflake cereal, W.K. Kellogg formed his own cereal company, the Battle Creek Toasted Corn Flake Company (later renamed Kellogg Company), and one of the sanitarium patients, C.W. Post, also founded a cereal company that became well known.

Kellogg was a co-founder of the Race Betterment Foundation, an organization that promoted eugenics and racial segregation. He also was founder and first president (1923–26) of Battle Creek College, and in 1931 he opened Miami–Battle Creek Sanitarium at Miami Springs, Florida. He was the author of numerous medical books.” From The Editors of Encyclopaedia Britannica

Mom has been known to eat Pizza for Breakfast, Pancakes and French Toast for Dinner. AKA, Pain Perdue for some of you. So eat what you want, whenever you want just in moderation.

Cast Iron Cookware:

Okay, folks Mom has been informed that some of you have been using hot soapy water SOS Pads to clean your cast iron skillets! Shame on you trying to ruin them, Cast Iron Cookware properly cared for will be non-stick for life with no noxious chemicals. So if you are one the guilty parties pay attention! If you have properly cared for your Cast Iron Cookware all you will need to do is wipe them out after they have cooled a bit then apply a light coating of Grapeseed or Flaxseed Oil/Cast Iron Oil. Mom uses Grapeseed Oil for re-seasoning and Flaxseed Oil/Cast Iron Oil in between. 

While there are debates over which is the best seasoning method Mom uses the same method that Mom’s Dad did, The Stovetop Method. The following instructions are from Isaac Morton of Smithey Ironware,

Here’s how to do it.

Step 1: Prep House.

Morton made it clear before going into the specifics of this seasoning process: if you don’t have good to great ventilation in your kitchen and home, don’t use this method. Open your windows, turn on ceiling fans, kitchen fans and prep for a healthy dose of smoke. (For what it’s worth, I was able to use this method in a small Brooklyn apartment by following this step. It got smoky, but not unsafely so. Use good judgement.)

Step 2: Apply Oil Lightly And Crank Up Your Stove.

The coat of oil should be very, very light. Dab a rag in your seasoning oil of choice and wipe it all over the skillet; then wipe excess oil away with a paper towel. As with cooking something in a cast-iron skillet, it will take 5 to 10 minutes to fully come to temperature. Be patient, this method of seasoning will still take a fraction of the time the oven method would. Pay attention to when the skillet starts to smoke, as that’s when you need to start paying attention again. In Morton’s words, “if it’s smoking, it’s doing what it’s supposed to.”

Step 3: Intermittently Wipe Pan With Oily Rag.

“Light, very light,” Morton says. When the skillet starts to look dry, that’s when you apply another quick wipe. The longer you have it turned up and smoking, the sturdier the resulting seasoning — Morton says 10 minutes should be good, and 15 minutes is probably more than is necessary. “When it starts to turn dark chocolate to black, you’re set.”

Step 4: Let The Skillet Cool.

Turn the stove off. The skillet will be hot for up to a half an hour after seasoning is completed. Let it sit on the stovetop or slide it in the oven to cool. Your cast-iron skillet should be a deeper color, release foods from its surface more easily (Morton notes it will never be truly non-stick, but it can come close).


To clear up any confusion, provide some basic facts, and perhaps even convince you to try cast iron, I’ve broken down the care and maintenance of cast-iron cookware into three simple steps: Cleaning, Seasoning, and Storage. Follow these rules and your cast-iron pots and pans will remain in like-new condition for generations to come.


Most often you can clean a cast-iron pan by simply wiping it down with a dry paper towel or cotton dishcloth. If the pan is well seasoned, bits of burnt, stuck-on food will come right off. If any stubborn bits remain, scrape them off with a plastic spatula.

If dry wiping doesn’t get the pan clean, use a scrubber and some water. Now, many people would shriek in horror at the thought of washing cast iron in water, mostly because of the increased risk of rusting, but when properly done, there’s nothing to worry about.[This should be all you have to do the majority of the time, Mom]

Place the pan in the sink, add about ½ inch or so of warm water, then sprinkle in a half cup of coarse Kosher salt. Immediately scrub the pan with a stainless-steel scrubber or ordinary kitchen sponge. The salt will act as an abrasive to cut through food remnants. Rinse the pan clean with water, then—to prevent rusting—place the pan in 350º oven for 10 minutes until it’s completely dry. (You can also dry it out on the cooktop.)[Mom uses the stove]

Using a potholder, remove the pan from the oven and allow it to cool slightly, just five minutes or so. Then, while it’s still warm, drizzle into the pan a little flaxseed oil, soybean oil, or other neutral-flavor vegetable oil. (Don’t use olive oil or bacon fat, which can turn rancid.) Fold a paper towel into a small square and use it to wipe the oil into the surface of the cast-iron pan.

To prevent burning your fingers, hold the folded paper wad with a pair of tongs. Wait another couple of minutes, then use a second paper towel to remove any remaining oil from the pan.

If you discover small rust spots on the pan, use the salt-scrub technique mentioned above to remove light surface corrosion. However, for heavily rusted cast iron, you’ll need to be a little more aggressive: Fill the pan with hot, soapy water, then scrub with a steel-wool pad or, better yet, a metal chain-mail scrubber. If that doesn’t work, take the pan outside and spray it with oven cleaner. Wait 10 minutes, then scrub off the rust with steel wool and soapy water. Thoroughly rinse the pan in clean water, dry it in an oven or on the cooktop, then wipe it down with oil.[Mom recommends re-seasoning if you have to remove rust. Mom’s Dad used a fireplace or campfire to remove rust, baked-on crud etc.. And then seasoned] From Popular Mechanics

NEVER EVER put any Cast Iron Cookware in the Dishwasher! You might as well just toss it in the trash. Mom’s family has several Cast Iron Skillets that are decades older than Mom. That goes for any Non-Stick Skillet no matter what the manufacturer says! In fact, most non-stick skillets should only need wiping out with a paper towel and not subject to soap and water. Mom uses salt and oil, a silicon pan scraper, and a sponge with copper coils when needed which isn’t often. Usually, a paper towel and a pan scraper is all that is necessary.


The last, but no-less important, rule is to always thoroughly dry cast-iron cookware before you store it away. Even the slightest bit of dampness will cause the pan to rust, which is why cast iron rusts more easily in summer than in winter. In fact, it’s smart to place a paper towel into the pan to absorb any excess moisture or humidity. From Popular Mechanics

If you are stacking your skillets while storing them it is very important to put at least a paper towel between each skillet/pan. That will protect the seasoning on the interior of your Cast Iron Cookware. 

Outdoor Cooking

Cast Iron Cookware is the perfect cookware for Outdoor Cooking, whether it is Cast Iron Skillets or Dutch Ovens, Cast Iron Cookware will never let you down when cooking outside.

Pebble Grain versus Smooth Finish Cast Iron Cookware:

Pebble Grain Cast Iron Cookware takes a little longer to attain a perfect seasoning versus that of Smooth Finish Cast Iron Cookware. However, a pebble finish once seasoned will remain seasoned for many years longer than a smooth finish will. Why because the seasoning will fill in the craters in the pebble finish making for a smooth finish. Properly seasoned and cared for the craters remain filled. Mom prefers a pebble finish.

Mom loves Cast Iron Cookware:

Mom loves Cast Iron Cookware and is the process of acquiring more pieces to replace lost ones due to moving. Mom currently has a 10 inch skillet and a 5 Quart Deep Pan with a 10 inch Skillet Lid.

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