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.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
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.
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.
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.
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.
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. - 17274
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
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.
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.
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.
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.
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. - 17274
About the Author:
Bob Moore has been cooking with all types of cookware for more than 2 decades. He currently manages websites dedicated to cookware and healthy recipes. Get more information on several kinds of kitchenware and/or pick up numerous free low fat recipes now.
posted by X - Men at
4:22 AM
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