by How to Season and Care for Your Cast Iron Cookware
You have a skillet that came from your mom, and before that your grandma, and has now fallen into your hands. So how do you take care of it, use it, clean it, and get the best taste possible from it? I hope to answer some of those questions in this article.
I love my cast iron skillets, passed down from my Mom; I remember her using them to make delicious fried chicken dinners, cornbread to go with our Great Northern beans and the best popcorn.
The only thing I didnt remember is just what she did to keep those skillets nice. I do remember her drying them slowly on the stove and then coating them with some sort of grease. Now we would use a thin coat of cooking oil or a pan spray.
That is called seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch oven has been neglected and rusty, you can restore it by seasoning it again.
The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron, and even the lid must be seasoned.
Heres a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.
Here are the steps to seasoning your cast iron utensils.
1. First, wash with hot, soapy water and stiff brush.
2. Rinse and dry
3. Apply a thin coat of shortening both inside and out
4. Preheat oven to 350 degrees and line oven rack with foil to catch drips
5. Put cookware upside down on the upper rack of your oven and bake for one hour.
6. Let the cookware cool before taking it out of the oven.
7. Store it in a cool, dry place and allow air to circulate around it
8. Never wash in a dishwasher.
After using your cast iron, rinse with hot water and no soap. Dry it thoroughly and coat it with a think coat of cooking oil, shortening or pan spray.
Cookware runs the gamut — from stainless steel to cast iron to anodized aluminum, copper and coated cast iron — and many more. Rita’s got some favorite coo…
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thank you i am concerned about using stainless steel pans with scratches
View Commenthi there great video, i have a question i have a stainless steal pan and
View Commentafter cooking it has some dark spots on it so i scratched them with a knife
and now left scratches in my pan. it was dumb i know but is this bad if i
us the pan, will metal leach into my food?
for more info visit
View Commenthttp://www.amway.com/yandry91/Shop/Product/Category.aspx/Cookware
@walterncool First, you have to have a high quality SS pan. Some need a
View Commentlight seasoning of oil, some don’t. The key: get the pan and the fat hot,
put your food in, and let it be. You don’t always need high heat, either.
Depends what you’re cooking. Don’t scoot the food around the pan. Take
chicken breasts. They’ll let you know when they’re ready to be turned –
they’ll lift up easily. Try it too soon, you’ll leave part of the meat in
the the pan. Patience is the key here. Rita AboutEating. com
Check the manufacturer’s recommendation on which pans to use. I use both
View Commentbut some stainless steel won’t work on induction – again, check the
manufacturer’s rec, or take a magnet along and if it sticks to the bottom
of the pan, you can use it on induction. Cast iron heats up slower than SS
for the most part, and retains heat longer.
Visit my site – abouteating. com and click the contact us button on the
View Commentleft side at the bottom! ~R
Thank you for your video. Some very nice tips in there! I did not know that
View Commentthe cooking sprays are not good for your pans. But in time my teflon coated
pans usually get banged up as others in the household do not use the right
tools for the job. I’m in the market to replace a frying pan and a wok.
Love some information on carbon steel.
Sure. Any oil can be used. Just be sure to dry the pan well after washing
View Commentso it doesn’t rust. ~Rita
There are no fluorocarbons in the cooking sprays, only propane and butane
View Commentas propellants.
You don’t wash cast iron in hot soapy water, that’s idiotic. Mine just
View Commentneeds a quick scrub with a plastic brush after anything. I put them on a
medium heat burner to dry and when it smokes I apply peanut oil and remove
from heat. Mine is as black as the void and is as non stick as anything you
would pay a hundred bucks for…and a lodge cast iron costs like 12 bucks.
thank u so much for ur video . is the stainless steal pats tramontina ? n
View Commentbut the way ur hummus is the best love the fact that u do ur videos w love
and care God bless you and happy new year to u and ur family one again
thank u
i bought a 600 dollar all-clad jumbo cooker but the bottom warped after a
View Commentmonth so i threw it away
I’m so glad you liked the video! ~Rita
View CommentFrom Jamaica,
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