6/24/2023 0 Comments Colorcast iron skilletThis will lessen after a few seasoning sessions. To store your seasoned cast iron pan: Initially, when the pan is first being seasoned, you’ll notice that the surface has somewhat sticky feeling. And, thoroughly dry every exposed spot and then bake as directed for seasoning the skillet. If you do choose to ever wash your cast iron cookware, only use water so no soapy taste will linger. Occasionally (after every three times you use it to cook), give the pan an additional “greased baking” at 375° F and, let it cool in a turned off oven, as originally described. Once clean, apply another thin layer of oil (again, to the entire surface) and wipe off any excess. If any pieces of food stick to the pan, sprinkle the surface with coarse (kosher) salt and use a clean kitchen towel to rub away the food. To clean your cast iron skillet : After each use, don’t wash your skillet just give the interior a quick rinse and a thorough wiping with a damp sponge or kitchen towel. This is GOOD! Don’t attempt to remove this. The interior of the pan will seem thicker due to the now “baked-on” seasoned finish. You’ll notice that, after a few seasoning sessions, the pan will take on a black color (compared to the brownish-greenish-grayish way it began). Your pan is now seasoned and ready to use. Remove the skillet and use a paper towel to remove any excess oil, allowing only a thin layer to remain. Turn off the heat and leave the pan in the oven for an additional hour. (The oil must be able to withstand high temperatures without smoking.) Place the skillet into a preheated 375° F oven and “bake the surface” for 1 hour. To season your cast iron skillet : Before using skillet for the first time, wipe the entire surface (inside, outside, bottom and handle) generously with a flavorless vegetable oil or mild peanut oil. However: Once a few easy steps are taken, the interior of cast iron cookware actually becomes both, non-reactive and nonstick (hence, the original nonstick cookware!) So, before we talk about cleaning a soiled cast iron pan, let’s first discuss how to season it properly. Cast iron also has absolutely no stick resistance before being seasoned. These ingredients interact with the metal and give your food a metallic taste and, often, an odd (off) color. Cast iron cookware, before being seasoned, is not only susceptible to rust after getting wet, but it’s also “reactive,” meaning it reacts poorly when used with certain types of food, namely acidic ingredients like tomatoes, vinegar, citrus or wine. Now, the bad news: Because pure (uncoated) cast iron cookware is one solid piece of iron, it must be “seasoned” a couple of times before using it and here’s why. (Just make sure to include the instructions to care for the pan!) And, if you care for this pan properly, eventually, you can bestow it to a child or grandchild, giving them a great way to conjure delicious memories of you. The most positive feature of cast iron cookware is that it conducts heat incredibly well (evenly) and it’s also heat-retentive, so you can cook quicker, using a reduced amount of heat. OK, let’s talk about the best parts, first. However, if not cared for properly, cast iron is also one of the most temperamental materials to cook with. NO, please don’t throw your cast iron pan away! Although you might not know it, you have in your possession, one of the best types of pans around. It’s a bit rusty looking in spots and, after using it, I try to soak the pan in hot soapy water because food seems to stick to it (especially scrambled eggs!) Even after soaking, I still find the pan difficult to clean. Right now, my skillet is in pretty bad shape. I’ve heard the term “seasoned” when referring to cast iron but, again, I’m not clear as to what this means. I have an old cast iron skillet and I use it but don’t know how to clean it properly. I read your column often and thought I’d finally ask a question that I’ve been wrestling with for a long time.
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