If you have cast iron in your kitchen, you know exactly how versatile it is. If you don't have any, now might be the time to consider taking the plunge. Cast iron is an extremely useful tool for any cook and, if you take care of it the proper way, it can outlast any higher-priced cookware.
First of all, cast iron has numerous advantages over the cookware you're currently using. If you care for it and season it the right way, it can be every bit as nonstick as the fancier cookware that costs much more. In addition, assuming there are no wooden handles, you can use it in the oven, on the stove, and even on the grill. Plus, it's durable. Take care of it, and it will last a long time.
The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.
The next important tip is to be sure not to use soap when washing. As long as your pans are seasoned properly, they shouldn't stick. So a little warm water and some steel wool is sufficient for cleaning. Once washed, simply dry with lint-free paper towels and be sure to always store pans without the lids on. You don't want any excess moisture, as that will encourage rusting.
The more seasoning your pan has, the greater the chance it will last a very long time. Seasoning fills in the tiny pores as well as provides a protective coating. To season it, just rub it lightly with lard, oil, or shortening and bake it in a 300-degree oven for about an hour. Some cast iron comes "pre-seasoned." That doesn't mean you can't add to the seasoning, particularly as the pans age, but they wouldn't need it as much as unseasoned cookware.
If you want your cast iron to be around for a long time, then cooking acidic foods would be a cardinal sin. Cooking things such as tomatoes and lemon juice will ruin the seasoning of the pans since cast iron is such a highly reactive metal.
Finally, never store foods in cast iron cookware. It's okay to keep food in it while you're eating, but when you're done, move the food to another container and clean the pans thoroughly.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans. - 23802
First of all, cast iron has numerous advantages over the cookware you're currently using. If you care for it and season it the right way, it can be every bit as nonstick as the fancier cookware that costs much more. In addition, assuming there are no wooden handles, you can use it in the oven, on the stove, and even on the grill. Plus, it's durable. Take care of it, and it will last a long time.
The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.
The next important tip is to be sure not to use soap when washing. As long as your pans are seasoned properly, they shouldn't stick. So a little warm water and some steel wool is sufficient for cleaning. Once washed, simply dry with lint-free paper towels and be sure to always store pans without the lids on. You don't want any excess moisture, as that will encourage rusting.
The more seasoning your pan has, the greater the chance it will last a very long time. Seasoning fills in the tiny pores as well as provides a protective coating. To season it, just rub it lightly with lard, oil, or shortening and bake it in a 300-degree oven for about an hour. Some cast iron comes "pre-seasoned." That doesn't mean you can't add to the seasoning, particularly as the pans age, but they wouldn't need it as much as unseasoned cookware.
If you want your cast iron to be around for a long time, then cooking acidic foods would be a cardinal sin. Cooking things such as tomatoes and lemon juice will ruin the seasoning of the pans since cast iron is such a highly reactive metal.
Finally, never store foods in cast iron cookware. It's okay to keep food in it while you're eating, but when you're done, move the food to another container and clean the pans thoroughly.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans. - 23802
About the Author:
Bob Moore has been using and testing all types of cooking accessories for more than 2 decades. He currently manages websites devoted exclusively to cookware and low fat and fat-free recipes. Get more information on numerous types of cookware and/or grab some free low fat recipes now.
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