Five Tips to Assure a Long Life for Your Cast Iron Cookware.
If you have cast iron in your kitchen, you know exactly how versatile it is. If you don't have any, now might be the time to consider taking the plunge. Cast iron is an extremely useful tool for any cook and, if you take care of it the proper way, it can outlast any higher-priced cookware.
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:
First and foremost, never place your cast iron cookware into the dishwasher. It will rust easily, which will affect not only the seasoning on the pans, but also the taste of the food, no matter how hard you try to clean it. All cast iron should be washed by hand.
Next, avoid using soap when you wash your cookware. All you really need is a little warm water and a steel wool pad. If you've seasoned your pans well, they shouldn't stick anyway. Then just dry with lint-free paper towels. As excess moisture will encourage your pans to rust, make sure you always store them without their lids.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
If you want your cast iron to be around for a long time, then cooking acidic foods would be a cardinal sin. Cooking things such as tomatoes and lemon juice will ruin the seasoning of the pans since cast iron is such a highly reactive metal.
Finally, just remember that your cast iron is used for cooking, not storage. It's all right if you want to keep food warm in it during the meal, but be sure to move leftovers to another container and clean the cast iron completely. Exposure to additional moisture will only promote rust.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans. - 17268
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:
First and foremost, never place your cast iron cookware into the dishwasher. It will rust easily, which will affect not only the seasoning on the pans, but also the taste of the food, no matter how hard you try to clean it. All cast iron should be washed by hand.
Next, avoid using soap when you wash your cookware. All you really need is a little warm water and a steel wool pad. If you've seasoned your pans well, they shouldn't stick anyway. Then just dry with lint-free paper towels. As excess moisture will encourage your pans to rust, make sure you always store them without their lids.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
If you want your cast iron to be around for a long time, then cooking acidic foods would be a cardinal sin. Cooking things such as tomatoes and lemon juice will ruin the seasoning of the pans since cast iron is such a highly reactive metal.
Finally, just remember that your cast iron is used for cooking, not storage. It's all right if you want to keep food warm in it during the meal, but be sure to move leftovers to another container and clean the cast iron completely. Exposure to additional moisture will only promote rust.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans. - 17268
About the Author:
Bob Moore has been using and testing all types of cooking accessories for over 20 years. He currently manages websites dedicated to cookware and healthy recipes. Get more information on numerous types of cookware and/or grab some free low fat recipes now.
posted by X - Men at
3:30 AM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home