Posts Tagged ‘cast iron’
Taking Care Of Cast Iron Cookware
Without a doubt, cast iron makes excellent cookware. There are all different sizes of pots and pans and skillets and dutch ovens. Cast iron is practically indestructible with just a little care, it radiates heat evenly, and it’s relatively inexpensive compared to other cookware. Once it’s seasoned, it also pretty much a non-stick surface.
Cast Iron Cookware – Basic Care
It doesn’t have to be hard to care for your cast iron pots and pans. Just keep a couple of simple rules in mind.
- Keep cast iron cookware seasoned.
- Keeping it dry to prevent rust is essential.
Preparing New Cast Iron Cookware For Use
After purchasing a new piece of cast iron cookware, it has to be seasoned before use. In case you’re not familiar with the term, seasoning is the process that protects the surfaces of cast iron and makes it non-stick.
Before seasoning brand new cast iron cookware, the protective substance coating most new pans needs to be removed. Warming up the pan first makes it easier to remove the coating. Warm, soapy water is best to use when washing the new pan. Then rinse it thoroughly.
Once the pan is clean, dry it by putting the cookware in the oven at 400° for at least half an hour. (An hour works even better for this.)
The Seasoning Comes Next
Once the cast iron pan is completely dry, and by now also quite hot, carefully take it out of the oven and sit it on the stove top. Pour a couple of teaspoons of canola or some other bland flavored oil into the pan, then carefully spread the oil all over the surface of the pan with a clean dishcloth or thick wad of paper towels.
Make sure to spread the oil on the top edge, and at least this first time, also on the outside of the pan. Even though that isn’t a cooking surface, the oil provides a protective coating to keep the cast iron from rusting.
After the cast iron is completely coated with oil, return the pan to the oven, turning it upside down. Put a cookie sheet underneath it to catch any excess oil that might drip off.
Repeat The Seasoning Process
Take the pan out of the 400° oven after it’s been there for about an hour, then repeat the process. What’s important at this point is getting the inside well coated to build up a non-stick surface.
What’s needed is for the oil to soak into the cast iron. Be sure to wipe off any excess, as a build up of grease can turn rancid.
Ready For Use
At first the non-stick surface won’t be perfect, but the more it is used, the better it becomes. An asset to any kitchen, a well-seasoned piece of cast iron cookware is great cookware!