Cooking With Cast Iron Cookware
Using cast iron cookware is surely one of the most satisfying ways to prepare a meal because of its simplicity and efficiency.
Many folks fondly recall the heavy old black pans used by their mothers and grandmothers, which created some of their favorite dishes.
These pieces often became actual family heirlooms, due to their durability, long-life span and the special memories often associated with them.
For those who grew up learning how to cook on cast iron, their preference for it becomes deeply rooted.
The relatively low cost and rugged construction are two favorite qualities of this cookware.
Look for features enameled and classic cast iron cookware that experienced cooks have come to love and depend upon.
When using a traditional black cast iron pan for the first time, be sure to season the pan properly.
The best way to do this is to first wash and hand-dry the new pan.
Next, coat the inside and outside of the pan with a layer of cooking oil.
This can be done by apply oil to the inside and outside surfaces with paper towel.
Now place the oiled pan into an oven preheated to 300 degrees.
After thirty minutes, remove the pan and using more paper towels, wipe off any excess oil.
Your pan is now seasoned and ready for use! A well-seasoned pan seldom requires re-seasoning if care is taken NOT to strip the seasoning by the use of strong detergents or cleaners, or through excessive scrubbing.
Frequent sautéing and frying in the pan helps to maintain the seasoning.
If the pan is used for boiling water or cooking sauces without frying in between, the seasoning process may need to be repeated.
The versatility of cast iron cookware cannot be over-emphasized.
While these vessels work beautifully on the stovetop, or over an open fire, they also work beautifully in the oven.
From frying meats to baking cakes, the consistent heating property of the iron is highly desired.
Cast iron flat griddles produce great pancakes, crispy bacon and tasty sausage.
A long rectangular grill with ridges, often called the "winter grill", allows you to prepare your favorite steaks, sausages, and other meats indoors all winter long.
These griddles are rectangular in shape and usually cover two burners on the stovetop.
This pan is usually flat, without sides, but with a trough to catch butter and oils and the food cooks.
There are also specialty pots and pans designed for fish and steak preparation.
Cast iron heats very evenly, even if the heat source itself is not even.
Fried foods, carefully attended, will almost never burn when they are cooked over medium heat.
By the way, how can you tell if your pan is correctly heated to medium heat? When a drop of water sizzles on the surface, it is properly heated.
If the drop of water evaporates too quickly, the pan is too hot.
The best way to care for your cast iron cookware is to wash using a light dish soap and hot water.
A brush or pad will help to loosen any particles which are stuck or burned on the surface, just do not scrub too hard or too long.
It is better to soak the pan in hot water to loosen these particles.
Avoid soaking for more than thirty minutes however, as this could remove the seasoning or create rust.
It is best to hand dry the pan and do not run them in the dishwasher.
If you are ready to plunge into the satisfying experience of cooking with cast iron cookware, be ready to pick your choice of cast iron and enamel-coated pots, pans, griddles, and casseroles.
Many folks fondly recall the heavy old black pans used by their mothers and grandmothers, which created some of their favorite dishes.
These pieces often became actual family heirlooms, due to their durability, long-life span and the special memories often associated with them.
For those who grew up learning how to cook on cast iron, their preference for it becomes deeply rooted.
The relatively low cost and rugged construction are two favorite qualities of this cookware.
Look for features enameled and classic cast iron cookware that experienced cooks have come to love and depend upon.
When using a traditional black cast iron pan for the first time, be sure to season the pan properly.
The best way to do this is to first wash and hand-dry the new pan.
Next, coat the inside and outside of the pan with a layer of cooking oil.
This can be done by apply oil to the inside and outside surfaces with paper towel.
Now place the oiled pan into an oven preheated to 300 degrees.
After thirty minutes, remove the pan and using more paper towels, wipe off any excess oil.
Your pan is now seasoned and ready for use! A well-seasoned pan seldom requires re-seasoning if care is taken NOT to strip the seasoning by the use of strong detergents or cleaners, or through excessive scrubbing.
Frequent sautéing and frying in the pan helps to maintain the seasoning.
If the pan is used for boiling water or cooking sauces without frying in between, the seasoning process may need to be repeated.
The versatility of cast iron cookware cannot be over-emphasized.
While these vessels work beautifully on the stovetop, or over an open fire, they also work beautifully in the oven.
From frying meats to baking cakes, the consistent heating property of the iron is highly desired.
Cast iron flat griddles produce great pancakes, crispy bacon and tasty sausage.
A long rectangular grill with ridges, often called the "winter grill", allows you to prepare your favorite steaks, sausages, and other meats indoors all winter long.
These griddles are rectangular in shape and usually cover two burners on the stovetop.
This pan is usually flat, without sides, but with a trough to catch butter and oils and the food cooks.
There are also specialty pots and pans designed for fish and steak preparation.
Cast iron heats very evenly, even if the heat source itself is not even.
Fried foods, carefully attended, will almost never burn when they are cooked over medium heat.
By the way, how can you tell if your pan is correctly heated to medium heat? When a drop of water sizzles on the surface, it is properly heated.
If the drop of water evaporates too quickly, the pan is too hot.
The best way to care for your cast iron cookware is to wash using a light dish soap and hot water.
A brush or pad will help to loosen any particles which are stuck or burned on the surface, just do not scrub too hard or too long.
It is better to soak the pan in hot water to loosen these particles.
Avoid soaking for more than thirty minutes however, as this could remove the seasoning or create rust.
It is best to hand dry the pan and do not run them in the dishwasher.
If you are ready to plunge into the satisfying experience of cooking with cast iron cookware, be ready to pick your choice of cast iron and enamel-coated pots, pans, griddles, and casseroles.