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.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
First and foremost, never place your cast iron cookware into the dishwasher. It will rust easily, which will affect not only the seasoning on the pans, but also the taste of the food, no matter how hard you try to clean it. All cast iron should be washed by hand.
When washing, be sure not to use soap. If the cookware is properly seasoned, warm water and steel wool will do the trick. Dry with paper towels and store with the lid off. Excess moisture will encourage the cookware to rust.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
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.
A Dutch oven and a good, heavy skillet are tools you should not be without. Particularly if you do a lot of stewing, roasting, pan frying, and/or deep frying, you'll be amazed at the results. Just be sure to follow the above advice, and cast iron will be a friend you'll use with success for a long, long time.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
First and foremost, never place your cast iron cookware into the dishwasher. It will rust easily, which will affect not only the seasoning on the pans, but also the taste of the food, no matter how hard you try to clean it. All cast iron should be washed by hand.
When washing, be sure not to use soap. If the cookware is properly seasoned, warm water and steel wool will do the trick. Dry with paper towels and store with the lid off. Excess moisture will encourage the cookware to rust.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
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.
A Dutch oven and a good, heavy skillet are tools you should not be without. Particularly if you do a lot of stewing, roasting, pan frying, and/or deep frying, you'll be amazed at the results. Just be sure to follow the above advice, and cast iron will be a friend you'll use with success for a long, long time.
About the Author:
The author has been cooking with all types of cookware for over 20 years. He currently manages websites dedicated 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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