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 Paul Morphy's Household Tipsjc- the pan is worse than the fire |
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Cast Iron Skillet Care Curing or seasoning is the process by which you fill the pores of the pan creating a smooth, non-stick surface. this should be done to the entire pan, even the lids. Basically, you clean the pan thoroughly and cover it in shortening. Place it on a cooking sheet and put it in the oven at 350 degrees for 20 min. Take the pan out and drain the excess oil, then put it back in upside down, this time for a couple of hours. Make sure you read these full instructions and important tips for curing cast iron. Even if your pans come "pre-seasoned" make sure you read the instructions for any specific cleaning details, and keep in mind that they will need to be re-seasoned regularly to keep them from sticking. Repeat seasons won't take as long, but it is one of the many important things to do when caring for cast iron cookware. Here are a few other useful tips: Don't wash cast iron in the dishwasher Scrub any rust spots with steel wool and mild soap Boiling water in your pan will wash away the seasoning If you've invested in quality cookware, it will only work for you as well as you care for it. Take the time to season or cure it, then maintain it well. SOURCE: www.diylife.com Cleaning/Restoring: 1) "Spray entirely with Easy Off, put in a black trash sack, sealed and set in direct sunlight. The hot sun will make the cleaner work better. Cleaning with fire would be my VERY LAST option." 2) "The preferred way to clean is with lye or even better, electrolysis. We have several setups listed on Wagner and Griswold Society web site. I'm afraid that if someone tries the fire method, they may be very unhappy once they crack or warp their skillet." Source: whatscookingamerica.net |
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RE: Cast Iron Skillet Care - Excellent Article Curing/Seasoning Process: Prepare your pan by scrubbing it with hot soapy water, ensuring there is no food residue or rust, and dry it completely. Warm the pan up slightly, and apply a coat of melted shortening to the inside and outside. Liquid cooking oils are not recommended. Preheat your oven to 350 degrees and put your cookware in upside right, on a foil-covered cooking sheet, to catch any drips. If you use a non-covered baking sheet, it will require a good scrub afterwards - the foil saves on the cleanup. Bake for approximately 20 minutes. If it starts to smoke, reduce the temperature by 10-15 degrees until it stops. This may increase the time by a few minutes, but will not hurt the cure. Drain off any excess grease, and put the pan back in the oven, this time upside down, for 1 to 3 hours. A re-seasoning may only require half of that time. Turn the oven off, and let the pan cool down naturally before removing it. You now have a seasoned cast iron nonstick cooking utensil that will last a lifetime with proper care. Update - Reader Recommended: Peanut Oil at 350 degrees also works well. Uncoated cast iron skillets or fry pans must be cured or seasoned before you can use them. Cast iron cookware should be cured, inside and out including lids, if the pan is new and has not been pre-cured by the manufacturer, or if your pan is old, and the seasoning has worn off. Many manufacturers are now marketing pans that have been pre-seasoned. In this case, the curing process has been done for you, but read the product manual carefully to see if there are any initial washing instructions to follow. The words 'curing' and 'seasoning' both refer to the process of coating your pan with grease and oven-cooking it, which fills the pores of the cast iron, and renders your pan with a natural, nonstick-type of coating. To maintain the curing on your pan, you should only rinse or quickly wash with mild soapy water after each use. Too much scrubbing and hot water will remove the curing, and the pan will require a re-seasoning. It is normal for your pan to require a re-seasoning occasionally. SOURCE: housewares.about.com |
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Cast Iron Skillet Care |
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pennsylvaniadan 17-Jul-09, 07:38 |
Cyna |
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