You flavor a cast iron pan by rubbing the pan with a moderately thin coat of neutral oil (I stress a light coat of oil). NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. We in recent times experimented and discovered that food-grade coconut oil/butter also works well.
Put the cast iron pan, upside down, in the stove, with a sheet of aluminum foil on the bottom to seize any drips. Heat the pan for 30 to 60 minutes in a 300 to 500 degree stove. When done, allow the pan cool to room temperature. Repeating this method numerous times is suggested as it will help generate a more powerful "seasoning" attachment.
The oil fills the nooks and gets deep-rooted in them, along with rounding off the peaks. By seasoning a new pan, the cooking surface creates a nonstick trait for the reason that the formerly rough and uneven exterior becomes even. Plus, because the pores are permeated with oil, water cannot bleed in and generate rust that would give food an off-sense. Your ironware will be slightly discolored at this stage, but a couple of frying jobs will help conclude the cure, and transform the metal into the rich, black color that is the sign of a skillfully-seasoned, well-used skillet or pot.
By no means put cold liquid into a very hot cast iron pan or oven. They're going to crack instantly!
Be cautious when cooking with your cast iron pots on an electric range, as the burners create hot spots that might warp cast iron or even just cause it to crack. Remember to preheat the iron especially slowly when using an electric range and save the settings to medium or even medium-low.
Essential:
Unless you use your cast-iron pans on a daily basis, they should be washed for a moment with a little soapy water and then washed with water and methodically dried so as to rid them of spare surface oil. If you don't do this, the extra oil will turn out to be rotten within a couple of days.
Bear in mind - Whenever you cook in your cast iron frying pan, you can be actually seasoning it over again by filling in the minuscule pores and valleys that are part of the cast-iron surface. The more you cook, the smoother the surface becomes!
Author Resource:
Manny Bosch is the owner of an Outdoor Cooking Equipment Web page and distributor of Bayou Classic Cast Iron Equipment and Fish Fryers .
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