Get The Most Out Of Your Cast Iron Cookware With The Proper Seasoning TechniquesGet The Most Out Of Your Cast Iron Cookware With The Proper Seasoning Techniques

Cast iron cookware is an old fashioned form of cookware that still has a place in today's world of modern cooking. You will find all types of cast iron pots, pans, skillets, tea kettles, and even large dutch ovens. Those who routinely use cast iron swear by it's versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn't get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good "layer" of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards, you can use the cast iron to cook and it wouldn't hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast iron's true weak points. Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren't quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. To learn more about restoring rusted cast iron cookware, please see my article at Recipe-Rack.com.

by Larry Honz
References and Bibliography

Larry Honz is the chief talent at Recipe-Rack.com. One of the web's most popular cooking sites. Visit his website: Online Cookbook | Easy Recipes | Recipe-Rack.com

Rated:NR/0 Votes
4 Views
Add To My Article Reading List
Add To My Article Reading List
Print Article
Print
More Article By Larry Honz
More Article by Larry Honz
Share
More Articles From Cooking
More Articles From Cooking
Related Articles and Readings
Cast Iron Enamel Cookware is the Perfect Choice for Fall Comfort Food By: Mimi Cummins
On a recent chilly fall day I had a hankering for beef stew, and the process of preparing it re-acquainted me with the old cast iron Dutch oven found years ago by my mother in an antique store, which I had since ignored and allowed to accumulate dust in the ...
Cooking With Cast Iron By: Tim Sousa
Cast iron cookware is an extremely versatile and economic alternative to expensive copper and copper clad cookware. If you aren't currently using at least a couple of cast iron pans in your kitchen, you really should consider it.Cast iron has several advantages over other cookware. Cast iron pans have ...
Cast Iron Skillets -- Cooking Advantages With Traditional Cookware By: Terry Retter
Not all good things come with a hefty price tag It's very apt when we talk about the cast iron ...
Cast Iron Cookware - The Only Way To Cook By: Shane Busch
When a gourmet chef steps into the kitchen to create a masterpiece, there are several elements that come into play to contribute to his ultimate work of art One of those elements is the equipment he uses and specifically the cookware utilized to ...
Cast Iron Cookware - When You Need to Get the Rust Out By: Shane Busch
There are times when you head out to the shed to grab your Dutch oven, only to find that you have left it there far too long and it has begun to rust Please take note: you should not use any cast-iron cookware that has rusted as the rust will get ...
The information provided in this article and/or the comments is the sole responsibility of their respective authors and does not necessarily reflect the opinion of ezinepost.com. ezinepost.com  does not endorse any article and/or comments published by our web users unless otherwise noted. 

Member Panel

login to submit articles and more

StatisticsEZINEPOST.COM

  • » Active Categories: 419
  • » Active Articles:252096
  • » Active Authors:32163
  • » Active Members: 35787
  • » Statistics Updated:
    - Sat Aug 11th, 2018 01:04PM EST