Cast iron is a great material for cookware and has been used for well over 150 years. Good quality, cast iron cookware is tough, will retain heat well, is non-stick and if well looked after will last forever.
A new cast iron pan should be washed and seasoned before use. After washing in warm, soapy water dry your cookware well. To season your cast iron cookware simply rub the cooking surface with a light vegetable oil (not olive oil or a spray oil) making sure you completely cover the inside surface. Once you done that place, upside down, in a hot oven (around 250-300°F). It's probably a good idea to place something in the bottom of the oven to catch any drips of oil. After a couple of hours, turn the oven off and leave the pan to cool down - it's going to be hot so this might take a while.
After use, wash your pan in warm water without using soap or detergent as this will eat away at the seasoning and may lead to your pan rusting. Also be aware when cooking acidic foods in your cast iron cookware as the acid will eat into the seasoning and you will need to fully re-season the pan once more.
You can repeat the seasoning process as often as you need to. I find it quite thereputic so sometimes season my Le Creuset cookware just to relax! With proper care you should begin to notice a deep patina developing on your cookware over time. The sign of a great pan that will last many, many years and probably long enough to pass on to your children!
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