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Humans have used cast iron for cooking
for hundreds if not thousands of years.
Because cast iron has the exceptional
ability to maintain and diffuse heat, and
is easy to mold into various shapes, it is
ideal for cookware.
Cast iron requires seasoning because it
has the tendency to stain some foods,
this is not one of its more desirable
traits. Seasoning involves putting a
coating of oil, either animal or
vegetable, onto the surface of the cast
iron.
There are several reasons for
seasoning cast iron, that cast iron that is
not seasoned stains foods is one of
those reasons. It also provides a
non-stick surface for cooking and
prevents rusting, it is now possible to
purchase pre-seasoned cast iron
cookware.
Oils used for seasoning are high in
saturated fats, as unsaturated fats tend
to become sour much faster, and are
therefore unsuitable for this process.
Cast iron cookware that is not
pre-seasoned is shipped with a coating
on food quality wax or mineral oil to
prevent rust, and should be cleaned
before seasoning.
New cast iron should be thoroughly
cleaned with a mild dish soap and steel
wool; if the surface is unpolished you
may use a wire brush.
The easiest method for seasoning a
pan is to wipe the cleaned pan with oil
and use it, over time this will season it
naturally. Another method is to heat the
pan until water boils when splashed on it.
Wipe a think coat of oil on the pan with
a rag; turn the pan upside down on foil
in a medium hot over for 1-2 hours. Let
the pan cool, it is now ready for cooking.
Full strength dish soap should never be
used for cleaning a seasoned pan; it
removes the coating and requires the
pan to be re-seasoned.
Mild, much diluted dish soap may be
used occasionally, but many feel the
best way to clean a cast iron pan is to
simply wipe it clean. One method of
cleaning is to scrub the inside with
coarse salt and rub with a towel, rinse
with cold water.
Regardless of the means of cleaning,
the pan should be completely dry and
lightly oiled after cleaning.
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