You have a stove that came from his mother and grandmother before her, and has now fallen into their hands. So how to take care of it, use it, clean it and get the best possible taste it? I hope to answer some of these questions in this article.
I love my cast iron pans, my mom passed, I remember that used to make delicious meals of fried chicken, corn bread to go with our large white beans and the best popcorn. The only thing he can not remember exactly what he did to keep these pots nice. I do not remember it dries slowly on the stove and then cover with a type of fat. Now we use a thin layer of cooking oil or pan spray.
This is called seasoning, and it is important for the management and use of cast iron to prevent rusting and to create a natural non-stick cooking surface. Although the equipment inherited from skillet or Dutch oven has been neglected and rusty, you can return to enjoy again.
The more you use the cast iron of the best experienced it becomes. A stove is a bright and experienced black bread and gives the best flavor. Seasoning is done inside and outside of its cast, and even the cover has to be experienced. Here is a clue to its brilliant cast is new to the bacon and even fried fatty meat. This will help you be faster and give you experienced the shiny black nonstick interior that works.
These are the steps to seasoning your cast iron cookware.
1. First, wash with hot soapy water and a stiff brush.
2. Rinse and dry
3. Apply a thin layer of shortening in and out
4. Preheat oven to 350 degrees and line oven rack with foil to stop the spill
5. Place the pan upside down on top rack in oven and bake your own hours.
6. Let cool in pan before removing from oven.
7. Store in a fresh, dry and allow circulation of
8th Never wash in a dishwasher.
After using cast iron, rinse with warm water and soap. Dry it well and cover with a layer of thinking about cooking oil, margarine or pan spray.
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