Seasoning and caring for Cast Iron Cookware
Posted: Thursday, January 07, 2010
by Brian Videgar
www.thecampden.com
Cast Iron cookware is great alternative to non-stick cookware. It holds heat better and distributes it more evenly than aluminum or stainless steel. It also holds up better in the oven too. You can use it anywhere on your stove top, in the oven, or on the grill. The process of seasoning is where you smooth out the pans rough surface and fill the pores of the metal with oil. What smooths out the surface? When the fats are exposed to heat it removes the hydrogen molecules from the carbon molecules to leave only carbon. This carbon is what makes the non-stick surface, it builds up and smoothes out the microscopic valleys and peaks of the pan to create a smoother surface. When a cast iron cookware is properly seasoned it will need no additional oil when cooking. You also will not need any special cooking utensils, and what is better than it lasting a lifetime.
If Properly Seasoned Then Food Should Not Stick
Seasoning and maintaining Cast Iron Cookware
I recommend using solid Crisco shortening, lard, or bacon grease. These can be wiped on evenly and not have heavy spots or pools like oil can leave. If you must use oil, then canola or sunflower oil will work.
- Pre-heat oven to 350 degrees
- Cover your cookware in a light coat of shortening or oil (make sure you cover every thing-the top, bottom, handle, and top, bottom of the lid if you have one)
- Once heated place your cookware cooking side down on upper rack of your oven
- Place a baking sheet covered in foil on the rack directly under it under to prevent dripping
- Bake for 60 minutes
- After it is done let it slowly cool down to room temperature
- Repeat this procedure a couple times to create a good non-stick seasoning
To maintain your cast iron cookware
If you don't use your pans every day then you should do all of these steps to prevent the oils from spoiling in the pan, otherwise you should be able to wipe it out and use it the next day. You should follow these step at least once a week though to prevent spoiling of oils.
- Despite what you have heard, you are going wash it in warm soapy water (Briefly though do not soak or let water sit in the pan for any length of time)
- You can use a plastic scraping tool but NEVER use a scouring pad - sometimes you can use a little salt and oil to clean the pan
- NEVER put cast iron cookware in the dishwasher
- Once washed, place the piece on a warm burner (about medium) for a couple minutes to make sure that it is dry
- Remove pan from burner for a second to wipe a very light coat of oil in the cooking area - use a paper towel to apply it (here I use oil and not shortening)
- Place back on warm burner (about medium) for about five minutes
- Remove again and wipe out access oil with paper towel
Never put water into your hot cast iron cookware because it could crack or warp
Store your cast iron cookware with the lids off and make sure they are dry, you can store with paper towels to absorb the excess moisture they may attract. Avoid cooking acidy foods in your cast iron cookware because it will eat at the seasoning and the metal in some cases. If your food starts sticking or you are seeing rust you will need to scrub the pan, here you can use a scouring pad, and re-season it.
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Top-level comments on this article: (2 total)Your article is well written and gave me information I was glad to have.
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