Cooks Standard Cookware

Caring For Cast Iron Cookware

If properly cared for, Cast Iron Cookware can stand the test of time, but many people don’t know the few simple steps needed to wash, dry, and store cast iron cookware.

Don’t over scrub. Over scrubing cast iron cookware removes the healthy coating it has developed. Of course sometimes a piece of cast iron cookware will need to scrubbed. Follow the last step to reseason if you must scrub the cookware.

Wash in hot waterHot water is more effective at washing off dirt and grease from your cast iron cookware. Hot water also will dry more quickly, preventing your cast iron cookware from rusting.

Be wary of acidic foods. Acidic foods can spell damage for cast iron cookware. The acidic will dissolve the seasoning of the pan and create a metalic taste on your food. Don’t use cast iron cookware to store foods.

Dry over heat. Turn a stovetop burner on and place the cast iron cookware on it. The heat will cause the pan to thoroughly dry. Be careful when touching the hot pan.

Take care of rust. Store your Cast Iron Cookware with the lids off to prevent condensation and rust. If despite your best efforts, rust does appear. Try washing the pan with shortening. In some cases you may have to scrub and reseason a pan.

Reseason the cast iron cookware. Rub a thin layer of shortening or cooking oil into your cast iron cookware to season it, keeping it from deteriorating and rusting. Then place the cast iron cookware into a warm oven that is off and allow it to sit there overnight.

These are the steps that help you care for your Cast Iron Cookware.

About the Author

Professional chefs: Does copper-bottom cookware pair better with a stainless or aluminum cooking surface?

We just received a Gourmet Standard triply-ply (copper bottom, aluminum core, stainless surface) set. I’ve read that aluminum is the better surface because it’s curable. Is that true? And if so, is that worth considering? We’re hoping this is a set we can grow with as cooks. If aluminum is the better choice…

Thanks!

The only aluminum cooking surfaces are ANODIZED aluminum, which means the aluminum has had a chemical bath, making it stroner than steel. Calphalon One is an example of this.

Stainless cooking surfaces are usually preferred by chefs because a) it is nonreactive with acidic foods like tomato sauce b) nonporous and fairly easy to clean and c) stainless surfaces are lighter than the black anodized aluminum, making it easier to see the “fond” developing in the bottom of the pan.

The pan you received is of the highest quality and the kind used by top chefs all over the world. If you want a curable pan, get a couple cast iron pieces. They are super cheap and perfect heat conductors. A well stocked kitchen has stainless, cast iron, and non stick pieces. The right tool for each job.

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