Without a doubt, cast iron makes excellent cookware. The cookware is available in all different sizes of pots and pans and skillets and dutch ovens. It’s practically indestructible, radiates heat evenly, and is relatively inexpensive compared to other cookware. Once it’s seasoned, it also pretty much a non-stick surface.
The Basics Of Caring For Cast Iron Cookware
The care of cast iron cookware isn’t really that difficult. There are just a couple of rules to keep in mind.
- Always keep it well-seasoned for the best cooking.
- Keep it dry.
Getting New Cast Iron Pots And Pans Ready For Use
A new piece of cast iron cookware needs to be seasoned before use. Seasoning refers to the process that protects the surfaces of cast iron and makes it non-stick.
A protective substance coating brand new cast iron cookware must be removed before seasoning the item. It may help to warm the pan up just a little on the stove first, to make it easier to remove the coating. Use some warm soapy water to wash the new pan, then rinse thoroughly.
After the protective coating is removed, dry the cookware by putting int in a 400° oven for at least half an hour. (An hour works even better for this.)
The Seasoning Comes Next
Once the cast iron pan is completely dry, and by now also quite hot, carefully take it out of the oven and sit it on the stove top. Use canola or some other bland oil, and pour a couple of teaspoons into the pan. Spread it carefully all over the surface of the pan with a clean dishcloth or thick wad of paper towels.
At least for the first time, don’t forget to spread the oil on the top edge and on the outside of the pan. Even though the outside of the pan isn’t a cooking surface, the oil is important to provide a protective coating to keep the cast iron from rusting.
After completely coating the cast iron with oil, turn it upside down and return it to the oven. Place a cookie sheet underneath it to catch any excess oil that might drip off.
Do It All Over Again
Once the cookware has been in the oven for an hour at 400°, take it out and repeat the process. The important thing is to get the inside well coated to build up a non-stick surface.
What’s needed is for the oil to soak into the cast iron. Be sure to wipe off any excess, as a build up of grease can turn rancid.
All Set For Use
The non-stick surface won’t be perfect at first, but the more you use cast iron cookware, the better it becomes. A piece of cast iron that has been well-seasoned is a great addition to any kitchen!