Categories
How to spice cast iron pots and skillets - How To service cast iron cookware
Posted by Mike Barberri on Feb 8, 2010
Article word count: 462 Times read: 88
Rating
N/A
You flavor a cast iron pan by rubbing it with a reasonably thin coat of neutral oil (I stress a light coat of oil). NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I in recent times experimented and discovered that food-grade coconut oil/butter also works great.
Lay the cast iron pan, the other way up, in the stove, with a sheet of aluminum foil on the underside to trap some drips. Warm up the pan for 30 to 60 minutes in a 300 to 500 degree stove. After finished, permit the pan cool to room temperature. Repeating this process several times is suggested as it will help build a more powerful "seasoning" attachment.
The oil fills the crevices and gets ingrained in them, in addition to rounding off the peaks. As a result of seasoning a new pan, the cooking surface makes a nonstick trait because the formerly sharp and pitted surface will become even. Additionally, because the pores are filled with oil, water is not able to seep in and generate rust that would give food an rancid-flavor. Your ironware will likely be somewhat stained at this step, but a couple of frying jobs will help conclude the cure, and transform the metal into the full, black color that is the symbol of a admirably-seasoned, well-used skillet or pot.
In no way put cold fluid into a extremely hot cast iron pot or oven. They will crack on the spot!
Be cautious when cooking with your cast iron pots on an electric range, as the burners generate hot spots that might warp cast iron or even just cause it to crack. Remember to preheat the iron very slowly when using an electric oven and retain the settings to medium or even medium-low.
Important:
Unless you use your cast-iron pans on a daily basis, they must be washed for a short time with a little soapy water and then rinsed and methodically dried in an effort to rid them of excess surface oil. If you do not do this, the spare oil will turn out to be rancid within a few days.
Bear in mind - On every occasion you cook in your cast iron frying pan, you will be actually seasoning it yet again by filling in the microscopic pores and valleys which can be part of the cast-iron surface. The more you cook, the smoother the surface becomes!
Author Resource:
Tom Wilson is the proprietor of an Outdoor Cooking Equipment Website and distributor of ">Bayou Classic Cast Iron Skillet and Cast Iron Cookware.
Rate this article
Post a comment
