Curing is a very simple process, which it's important you do properly; this process applies to all non cured cast iron pans.
What is curing and why do we do it?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
Perhaps you don't have a new piece, of cast iron cookware, maybe you've picked up an old one at the local market; or perhaps you've found your Grandmother's griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.
Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.
When its warm put on your oven gloves and spread Crisco on all of the item of cookware's surfaces, inside and outside;instead of Crisco you can equally use, oil, other shortening or lard.
After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.
When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.
After it has cooled the curing process is finished and your cookware is ready for cooking.
Now this is not the end of the curing process as this will continue to takes place over the lifetime of the cookware. But only if you follow this simple ritual:
1. After each use of your cookware you should wash it . Don't listen to people saying that you shouldn't, its not hygienic.
2. First wipe the cookware with a paper towel to remove spent food, then wash it in warm soapy water.
3. Wipe the pan with paper towels and leave it to dry.
4. Now wipe a little light oil or shortening, or lard over all of the item of cookware; that is to say, absolutely everywhere, without exception! And yes this does mean the legs, the handle, the lid, etc.etc.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
Note:Don't ever use metal tools, heavy scourers, wire scrubbers or brushes on your cast iron cookware or you will ruin your curred surface with scratches meaning food will get into the scratches and stick when you're cooking. As such you will no longer be the proud owner of a non stick pan, your cooking experience will be rubbish and the only thing to be done will be to restart the curing process once again.
What is curing and why do we do it?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
Perhaps you don't have a new piece, of cast iron cookware, maybe you've picked up an old one at the local market; or perhaps you've found your Grandmother's griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.
Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.
When its warm put on your oven gloves and spread Crisco on all of the item of cookware's surfaces, inside and outside;instead of Crisco you can equally use, oil, other shortening or lard.
After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.
When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.
After it has cooled the curing process is finished and your cookware is ready for cooking.
Now this is not the end of the curing process as this will continue to takes place over the lifetime of the cookware. But only if you follow this simple ritual:
1. After each use of your cookware you should wash it . Don't listen to people saying that you shouldn't, its not hygienic.
2. First wipe the cookware with a paper towel to remove spent food, then wash it in warm soapy water.
3. Wipe the pan with paper towels and leave it to dry.
4. Now wipe a little light oil or shortening, or lard over all of the item of cookware; that is to say, absolutely everywhere, without exception! And yes this does mean the legs, the handle, the lid, etc.etc.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
Note:Don't ever use metal tools, heavy scourers, wire scrubbers or brushes on your cast iron cookware or you will ruin your curred surface with scratches meaning food will get into the scratches and stick when you're cooking. As such you will no longer be the proud owner of a non stick pan, your cooking experience will be rubbish and the only thing to be done will be to restart the curing process once again.
About the Author:
Stephen Kember is a acknowledged outdoor cooking authority. He operates The outdoor cooking equipment Store, which you can take a look at by clicking here. Before purchasing any cast iron cookware do check out his wide selection, where for a short time the prices have been significantly reduced.
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