Cast Iron Cookware Care

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Posted by admin | Posted in Cookwares/Equipments | Posted on 04-06-2011

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cast iron cookware care
cast iron cookware care

How to Season And Care For Cast Iron Cookware

Herbs and care of your cast iron pans
The first Non-Stick Cookware

Cast iron cookware is great alternative to non-stick cookware. It holds and distributes heat more evenly than aluminum or stainless steel. It also holds up better in the oven too. You can use it anywhere, on your stove, in oven, or on the grill. The process of herbs is where you smooth out the rough surface tiles and fill the pores of the metal with oil. A bit smoother the surface? When the fats are exposed to heat removes the hydrogen molecules from the carbon-carbon molecules to leave alone. This carbon is what makes the non-stick. It builds up and smooths out the microscopic peaks and valleys of the pan to a smoother surface. When cast iron cookware is well seasoned it will not require additional oil during cooking. You will not need a special cooking utensil, and what better than a lifetime.

Pre-seasoned or not all new cast iron cookware comes with a food grade wax applied to prevent rust when they are sent. You’re going to wash in the hottest tap water you can get and soap. Some say that if using an abrasive pad, then what’s the point of pre-seasoning. Never use a scouring pad on any seasoned cast iron pans, unless it is the last resort. You can always re-season the piece, it is not difficult. Here are the instructions to do so.

If properly Seasoned then food should not stick
Herbs and maintenance of Cast Iron Cookware

I recommend using Crisco solid shortening, lard or bacon fat. These can be wiped off smoothly and no heavy stains or pools as oil can leave. If you need oil, use canola or sunflower oil will work.

  • Preheat oven to 350 degrees
  • Cover your pan in a light coat of shortening or oil (make sure you cover all the-top, bottom, handle and top, bottom of the lid if you have one)
  • Once Place your heated cooking pan face down on the top rack of your oven
  • Place a baking sheet covered with foil directly on the lattice under the lowest possible leakage prevent
  • Bake for 60 minutes
  • After it is done let it slowly cool to room temperature
  • Repeat this a few times to get a good non-stick to herbs

Your cast iron pans

If you do not use your pans every day than you should do all these steps in order to avoid spoiling the oil in the pan, otherwise you should be able to wipe out and the next day. You need this step by step at least once per week to prevent the spoils of oil.

  • Despite what you heard, you wash in warm soapy water (but not short weeks or let the water sit in the pan any length of time)
  • You can use a plastic scraper but NEVER use a scouring pad – sometimes a little salt and oil to use clean the pan
  • NEVER cast iron pans in the dishwasher
  • Once washed, place the piece on a hot burner (about medium) for a few minutes to make sure it is dry
  • Remove the pan from the burner for half a very thin layer of oil in the cooking area sweep – use a paper towel to apply it (here I use oil and not shortened)
  • Place back on a hot burner (about medium) for approximately five minutes
  • Remove again and wipe out access to oil with a paper towel

Never pour water into your hot iron pans, because it can crack or warp

Keep your cast iron pans with lids, and make sure they are dry, you can store the excess with paper towels to absorb moisture it can attract. Avoid acidy foods cook in your cast iron pans, because it will eat the herbs and metals in some cases. If you start eating paste or you see rust, you’ll need to scrub the pan, here is an abrasive pad, and re-season use.

About the Author

I used to be a cub/boy scout and I have always enjoyed being outside and living with nature. I used to be a carpenter but with great decline in the economy I have decided to start my own business selling camping, hiking, and fishing gear on an e-commerce site.

 

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How do you “season” and care for cast iron pans?

I’m buying a “pre-seasoned” cast iron Dutch oven. * What does it mean to be “pre-seasoned?” * Will I again need to “season” is? (I’m pretty sure I should.) * How can I “season” is? * Should I clean a special way? Thank you for your help! You can probably tell that I do not cook much.

Tara, All of the above answers are good, but a big mistake in herbal process I will answer in a few moments but here are the answers to your questions direst. I’m cooking in cast iron over the past 27 years and 15 years teaching about the camp Dutch oven cooking and cast iron care. “Pre-seasoned” cast iron is seasoned cast iron was at the foundry where the pots and pans are made. This is done while the iron is still hot at over 600 degrees F. You can cook in a pre-seasoned cast iron pot or pan right the box after a quick rinse, which I do not recommend it, but I’ve been teaching students can be done and is ok show. I recommend putting the cast by at least one session seasoning before the first time. But that’s my preference and it works well for me. Herbs to follow directions and you do not have to worry about scrubbing off the rust, the iron coating, now protected by the pre-seasoning. Basics Cast Iron (some of the most important things you should know!) Herbs Cast iron can be stressful, but with a good taste, is the largest species of metal to cook in. But, make your cast iron free from rust and well seasoned to make “stick free”. When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a kind of varnish or dipping in hot paraffin. This protective herbs should be cleaned before you cast. If your Dutch oven is made by LODGE, the protective coating is a sprayed lacquer that must be scrubbed off. Preheat the Dutch oven in your home oven to 200oF., Then with a hot pad, lower the oven in hot soapy water and rub the Dutch oven with a SOS pad. Scrub the inside and outside of the Dutch oven very well, rinse and towel dry. Place the Dutch oven back in the oven at 225 ° to dry for about 10 to 15 minutes. The only way iron to dry completely dry. I got mine in the oven because the heat is not concentrated in one place, as it is on the hob, which can cause minute cracks. If your Dutch oven is made by one of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned. Do this outdoors in your gas BBQ or a kettle type charcoal BBQ like a Webber. In a charcoal BBQ, use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start charcoal or Gas BBQ, high and pre-heat the BBQ When the charcoal is white, spread it a bit so not too close to the cooking grate. Place the oven on cooking grate, upside down, and close the lid on the BBQ Preheat oven to 450 ° to 500 ° C for 15 minutes. Close the BBQ and cook the Dutch oven for about 1 hour at 450 ° to 500 °, or until the oven stops smoking. Cool the scrub the oven and dry as described above. To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 450 ° to 500 °. With hot pads, remove the DO and rub a light coat of lard, bacon grease, white Crisco or vegetable oil, using a paper towel Lubricate the inside and outside of the DO and lid. Just a light coat of oil, do not want the fat to drip the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450 ° to 500 °, or until the oven stops smoking. Remove the oven from the BBQ with hot pads to cool. If the DO is a glossy brown color, not black, back to the BBQ to cook about thirty minutes more. By doing this outside in the BBQ, you do not have to fill the house with smoke and set off the smoke detectors:. Cleaning cast iron is actually very easy and simple. If the same client with herbs, there are as many opinions as there are cooks. The methods I’ve found to work for me written on it with you. However, the more you cast iron Dutch ovens and outdoor cook, you will find a method that works best for you and your style of cooking. Right after I finished I cook in my Dutch ovens, I’d like a spray bottle filled with a solution of 4 parts water to 1 part apple cider vinegar to clean and disinfect with. Scrape all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it with paper towels. Sometimes, I have to spray and wipe out the oven several times to clean. But, it works well and the vinegar has other uses too. Many people will tell you never clean cast iron with soap and water. I have found this an excellent way to cast iron and use soap and water after use myself. Sure iron is hot, the food for free from the pores easily, and the cast iron with hot water, rinse well to remove all of soap. The last and most important thing to do after cleaning your cast iron is not applied more oil on the iron. But it is too dry or in a completely heat source to keep it from rusting. When drying iron, do not get it too hot. It should only be about 225o for the moisture to evaporate and dry out. Once the pot, pan, oven or Dutch is cleaned and dried, place a paper towel inside with a bit of paper towel to go outside to “wick” any moisture from inside the pot and the cover. Make sure to save your cast iron dry, without oil rancid love:. Save As mentioned earlier, iron must be stored absolutely dry, free from water or oil. The water will rust the cast iron. The oil can become rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes after a dry towel. So I do not burn my hands, I let the cast iron in the oven until the oven has cooled, about 45 to 60 minutes. When I camp, I dry my cast on a few coals, about 6, 4 below the bottom and 2 on the lid of the Dutch oven. Only keep the cast until the water evaporates. Then remove the iron from the heat source with hot pads and place paper towels in the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to an internal fluid on the outside of the pot and into the air. Once iron is seasoned, unless it is not cared for properly, does not need to be seasoned after you use it. Yeah, why beat with more oil in the pot, pan or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled, like food that has been long in the refrigerator. The oil also attracts dirt, dust, and other things around in the air, like bugs. So do not apply oil to your cast iron until it is warmed just before and put in food. Take care of your cast and will provide for you:. Temperature evaluation temperature is an important skill that must be practiced when cooking with a Dutch oven. First off, use only the name brands of charcoal. Once you have a brand that you like, stick with that brand. That way you are familiar with how it burns, how long the coals last, etc. When cooking in a Dutch oven, use use the 2/3rds rule. The 2/3rds rule is not based on fractions of a number of coal. But, is short hand to find out how many coals to use for a 350o oven to 375o. Contact the diameter of the oven for the bottom coal and subtract 2. So, if you have a 12 “oven, take the diameter (12″), subtract 2 (10 coal). That’s 2 in the 2/3rds rule. For determining the number of coal for the top heat, again the diameter of the oven and add 3. So, if you have a 12 “oven, take the diameter (12″) and add 3 (15 coal). This The 3 in the 2/3rds rule. This rule works for any size oven from 8 “to 16″. Remember that things like wind, moisture (rain), ambient temperature, so effects on oven temperature. Wind and humidity or moisture so cool the oven, you need to add extra coals. A hot summer day should be less coal than a cool fall day. In the summer, when baking bread, I just let the Dutch oven sit in the sun and led the heat from the Sun warm the oven for the bread to rise. The rest of the year, I use a few hot coals in the oven. In frying in a Dutch oven, heat only the bottom. Simmer, remove a few less than half the coals and cover. Using briquettes provides a consistent heat source and fires at the same temperature according to the brand. Different woods, when burned coal burning at different speeds and temperatures. Yes, practice with different wood sources to become familiar with each forest characteristics. Remember when cooking in a camp fire, use only the coals, not the flame to cook. Also do not use bottom heat, stack coals around the Dutch oven and on top:. Tools Here is a brief list of some tools and utinsels you must have a “Dutch oven kit” you every time you cook in your Dutch oven, or on the road back home. There may be a few things you need, but this is what I carry with me every time I cook Dutch: News paper (light charcoal) Lighter or matches Charcoal chimney Charcoal 18 “tongs (for handling hot coals) Small and large knife Steel (for sharpening knives) Large spoons, slotted and solid (for stirring and serving) Spatula Vegetable peeler Whip (mixing) Cutting board 2 spray bottles (1 for oil, and 1 for vinegar water) paper towels measuring cups aluminum foil Cover pan and spoons lifters Was Small damp towel or cloth Hot pads or mitts Cooking Table (12 “minimum height) I hope you find these ideas and tips to take along on your adventures and “run with them.” They

Cast Iron Cookware: How to Season and Protect Your Cast Iron

Cooking Fish….


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