There’s no doubt cast iron makes excellent cookware. The cookware comes in all different sizes of pots and pans and skillets and dutch ovens. It’s relatively inexpensive, it radiates heat evenly, and is practically indestructible. Once cast iron cookware is well seasoned, it has a good non-stick surface.
Basic Care Of Cast Iron Cookware
The care of cast iron cookware isn’t really that difficult. Just keep a couple of basic rules in mind.
- Keep cast iron cookware seasoned.
- Always keep it dry to prevent rust.
Getting New Cast Iron Pots And Pans Ready For Use
After purchasing a new piece of cast iron cookware, it has to be seasoned before use. Seasoning, if you’re unfamiliar with the term, is the process that protects the surfaces of cast iron and makes it non-stick.
Before seasoning brand new cast iron cookware, the protective substance coating most new pans needs to be removed. The coating will be easier to remove it the pan is warmed up a little first. Use some warm soapy water to wash the new pan, then rinse thoroughly.
After the protective coating is removed, dry the cookware by putting int in a 400° oven for at least half an hour. (If you can be patient, an hour works even better.)
Now For The Seasoning
After the cast iron pan is completely dry, and by now also quite hot, carefully take it out of the oven and sit it on the stove top. Pour a couple of teaspoons of canola or some other bland flavored oil into the pan and very carefully spread the oil all over the surface of the pan with a clean dishcloth or thick wad of paper towels.
At least for the first time, don’t forget to spread the oil on the top edge and on the outside of the pan. Even though the outside of the pan isn’t a cooking surface, the oil is important to provide a protective coating to keep the cast iron from rusting.
After the cast iron is completely coated with oil, return the pan to the oven, turning it upside down. To catch any oil that might drip off, put a cookie sheet underneath the pan.
Do The Same Thing Again
Ater about an hour in the oven at 400°, take the pan out and repeat the process. At this point, what’s important is getting the inside well coated to build up a non-stick surface.
What’s needed is for the oil to soak into the cast iron. You do not want a build up of grease that will turn rancid, so be sure to wipe off any excess.
Ready For Use
At first the non-stick surface won’t be perfect, but the more it is used, the better it becomes. Cast iron that has been well-seasoned is a great addition to any kitchen!
