Love Your Cast Iron? Five Tips to Guarantee a Long, Healthy Life.
I'm not exactly sure why anyone wouldn't have cast iron in his or her cooking arsenal. Yes, it is quite heavy compared to stainless steel and copper-clad cookware. But, if you care for it the correct way, it can far outlast its higher-priced counterparts. Below are some tips to help you get the most out of your cast iron and keep it around for a long time.
Cast iron has a number of advantages over its stainless steel and copper counterparts. Seasoned correctly, cast iron can be equally as nonstick as the pans that cost much more. Also, it's incredibly versatile. It can be used on the stovetop, in the oven, and even on the grill. As long as you take care of it, your cast iron will be around for quite a long time. So here's what to do and what not to do:
As far as care is concerned, you want to make sure that all cast iron pots and pans are hand-washed. Never place them in the dishwasher as they are prone to rust. Obviously, this affects the seasoning aspect.
The next important tip is to be sure not to use soap when washing. As long as your pans are seasoned properly, they shouldn't stick. So a little warm water and some steel wool is sufficient for cleaning. Once washed, simply dry with lint-free paper towels and be sure to always store pans without the lids on. You don't want any excess moisture, as that will encourage rusting.
A well-seasoned pan will last much longer than one that is not. The seasoning will fill in the small pores in the cookware and provide a protective coating. Simply rub it lightly with shortening, lard, or oil, and bake it for an hour in a 300-degree oven The more you repeat the process, the greater the likelihood your cookware's life will be extended.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
Lastly, don't use your cast iron as a storage container. Exposure to moisture over long periods of time will cause the cookware to rust. It's okay to use it to keep food warm while you're eating, but once the meal is over, clean it thoroughly.
So if you currently are without quality cast iron cookware, I would suggest starting out with a good skillet and a Dutch oven. You'll be amazed at the versatility of these pieces, whether you do a lot of pan frying, pan roasting, stewing, or deep frying. As long as you adhere to proper care and cleaning, your cast iron will be your friend for many, many years. - 17273
Cast iron has a number of advantages over its stainless steel and copper counterparts. Seasoned correctly, cast iron can be equally as nonstick as the pans that cost much more. Also, it's incredibly versatile. It can be used on the stovetop, in the oven, and even on the grill. As long as you take care of it, your cast iron will be around for quite a long time. So here's what to do and what not to do:
As far as care is concerned, you want to make sure that all cast iron pots and pans are hand-washed. Never place them in the dishwasher as they are prone to rust. Obviously, this affects the seasoning aspect.
The next important tip is to be sure not to use soap when washing. As long as your pans are seasoned properly, they shouldn't stick. So a little warm water and some steel wool is sufficient for cleaning. Once washed, simply dry with lint-free paper towels and be sure to always store pans without the lids on. You don't want any excess moisture, as that will encourage rusting.
A well-seasoned pan will last much longer than one that is not. The seasoning will fill in the small pores in the cookware and provide a protective coating. Simply rub it lightly with shortening, lard, or oil, and bake it for an hour in a 300-degree oven The more you repeat the process, the greater the likelihood your cookware's life will be extended.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
Lastly, don't use your cast iron as a storage container. Exposure to moisture over long periods of time will cause the cookware to rust. It's okay to use it to keep food warm while you're eating, but once the meal is over, clean it thoroughly.
So if you currently are without quality cast iron cookware, I would suggest starting out with a good skillet and a Dutch oven. You'll be amazed at the versatility of these pieces, whether you do a lot of pan frying, pan roasting, stewing, or deep frying. As long as you adhere to proper care and cleaning, your cast iron will be your friend for many, many years. - 17273
About the Author:
Bob Moore has been using and testing all types of cookware for more than 2 decades. He currently manages websites devoted exclusively to cookware and healthy recipes. Get more information on several kinds of kitchenware and/or grab some free low fat recipes now.
posted by X - Men at
9:00 AM
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