Search:

How to flavor cast iron dutch ovens and skillets - How To utilize cast iron cookware

You spice a cast iron pan by rubbing it with a relatively thin coat of neutral oil (I stress a light coat of oil). NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. We in recent times experimented and discovered that food-grade coconut oil/butter also works great.

Put the cast iron pan, upside down, in the stove, with a piece of aluminum foil on the bottom to trap some drips. Warm the pan for 30 to 60 minutes in a 300 to 500 degree stove. When finished, allow the pan cool to room temperature. Repeating this process several times is suggested as it will help make a more powerful "seasoning" bond.

The oil fills the cavities and results in being fixed in them, along with rounding off the peaks. By seasoning a new pan, the cooking surface creates a nonstick condition for the reason that the formerly sharp and pitted surface will become even. In addition, because the pores are filled with oil, water cannot seep in and form rust that will give food an sour-taste. Your ironware might be a little discolored at this point, but a couple of frying jobs will help finish the treatment, and change the metal into the rich, black color that is the mark of a nicely-seasoned, well-used skillet or pot.

By no means put cold fluid into a incredibly hot cast iron pan or oven. They are going to crack immediately!

Be aware when cooking with your cast iron pots on an electric oven, for the reason that the burners form hot spots that might warp cast iron or even cause it to crack. Be sure to preheat the iron extremely little by little when using an electric oven and save the settings to medium or even medium-low.

Essential:

Unless you use your cast-iron pans day after day, they must be washed briefly with a little soapy water and then rinsed and painstakingly dried as a way to rid them of spare surface oil. If you do not do this, the surplus oil will become rotten within a few days.

Keep in mind - Each time you cook in your cast iron frying pan, you're actually seasoning it over again by filling in the microscopic pores and valleys that are part of the cast-iron surface. The more you cook, the smoother the exterior turns into!

Article Source: http://articledashboard.net

Manny Bitman is the owner of an Outdoor Cooking Equipment Web site and distributor of ">Bayou Classic Cast Iron Equipment and Bayou Classic Turkey Fyers.

Please Rate this Article

Not yet Rated

Click the XML Icon Above to Receive Food & Beverage Articles Via RSS!

Additional Articles From - Home | Food & Beverage

	Print This Article
	Post Comment
	Add To Favorites
	Email to Friends
	Ezine Ready

View POLL results

Submit Articles
Member Login
Top Authors
Most Popular Articles
Submission Guidelines
Ezine Notifications
Article RSS Feeds

New Stuff
About Us
Site Blog
Forum
Link to Us
Contact Us
Privacy Policy
Terms of Service

Web Development: Dream Team Media