Amazingly, some of the first cast iron skillets, griddles and dutch ovens made over 100 years ago are still being put to good use. When Joseph Lodge began making cast iron in 1896, he began a legacy. I am sure most of you great cooks already know the Do's and Don'ts of Cast Iron ... but in case you've forgotten.
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* Rinse with hot water (do not use soap) and dry thoroughly.
* Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat increasing the temperature slowly).
* Once the utensil is properly pre-heated you are ready to cook.
TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
* After cooking, clean utensil with a stiff nylon brush and hot water.
* Using soap is not recommended and harsh detergents should never be used.
* Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack.
TIP: If you are having trouble removing stuck-on food boil some water in your pan for a few minutes to loosen the residue. Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.
TIP: Do not let your cast iron air dry as this can promote rust.
* Store in a cool, dry place. If you have a cover, or lid, for your utensil place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.
* NEVER wash in the dishwasher.
* If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots appear simply scour off the rust using a very fine grade of sandpaper or steel wool and re-season.
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Re-Seasoning your Cast Iron
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* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
* Place aluminum foil on the bottom rack of the oven to catch any drippings.
* Set oven temperature to 350 – 400 degrees F.
* Place cookware upside down on the top rack of the oven.
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
* Store the cookware uncovered, in a dry place when cooled.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~* Rinse with hot water (do not use soap) and dry thoroughly.
* Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat increasing the temperature slowly).
* Once the utensil is properly pre-heated you are ready to cook.
TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
* After cooking, clean utensil with a stiff nylon brush and hot water.
* Using soap is not recommended and harsh detergents should never be used.
* Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack.
TIP: If you are having trouble removing stuck-on food boil some water in your pan for a few minutes to loosen the residue. Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.TIP: Do not let your cast iron air dry as this can promote rust.
* Store in a cool, dry place. If you have a cover, or lid, for your utensil place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.
* NEVER wash in the dishwasher.
* If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots appear simply scour off the rust using a very fine grade of sandpaper or steel wool and re-season.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Re-Seasoning your Cast Iron
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
* Place aluminum foil on the bottom rack of the oven to catch any drippings.
* Set oven temperature to 350 – 400 degrees F.
* Place cookware upside down on the top rack of the oven.
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
* Store the cookware uncovered, in a dry place when cooled.
~ Chef Wilkinson ~
