Tuesday, November 20, 2012

Cast Iron Care

Cast iron skillet is a chef staple. 



If you don’t have a cast iron skillet, think about buying a case iron skillet. It’s a great investment. You can also splurge for enameled exteriors in nice colors or shapes to fit your needs.

Most new American cast iron comes factory treated (pre-seasoned). You will need to follow package directions before using. Clean with hot water and season by rubbing vegetable oil.

If you don’t frequently use your cast iron, it’s best to season cast iron with vegetable oil between uses.

Always preheat; cooking with low heat, cast iron holds constant temperature. Pick utensil that will not scratch the surface.

Try to clean your cast iron as soon as you can, wipe out cast iron while still hot and coat with vegetable oil using a wade of paper towels. Some case iron purists will say never use soap. Some manufacturers say, “if no soap is too scary, use only mild soap”.

Always dry your cast iron completely after cleaning, as iron rust.

DO NOT place cast iron in the dishwasher.

Don’t forget cast iron handles get hot, use mitts.

Rust?! No worries, remove rust with additional applications of oil.

Copyright 2012, Christine’s Pantry. All rights reserved.

 


5 comments:

  1. Thank you so much for posting this. Very helpful.

    ReplyDelete
  2. My cast iron pots and pans (and I) thank you for this info, Christine. Happy Thanksgiving!

    ReplyDelete
  3. I have cast iron stove burners on my gas stove. Any hints on cleaning those. They are very dull, not even black anymore they are more gray. Just hate them. Stumbled here I guess because I put into browser cast iron, and here you were.

    ReplyDelete
    Replies
    1. Take about 1/4 cup of ammonia and seal it up with one of the burners in a large ziploc bag. You only need a little amonia in the bag. You are not trying to soak the burner, you just want to seal it up with the ammonia fumes. When it's done sitting overnight, it should wipe clean with a sponge. NEVER mix ammonia with anything.

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