Today’s cookware technology contains a dizzying array of non-stick skillets, but on the subject of ideal cooking, frequently there’s no match for good ol’ cast iron. Cast iron has a couple of benefits over more recent cookware altogether with first-class heat distribution, the ability to prepare dinner on the stove, oven, and even open fireplace, and the advantage to withstand quantities cooking over the years. A quick search online will show that there are lots of antique cast irons for sale at all types of prices.
But, to be able to get essentially the most out of your cast-iron you have to handle it well and properly. A well taken care of cast iron not just lasts for generations, it additionally has the non-stick traits similar to the pans you’ll end up finding in the cabinets at present.
Bear in mind that seasoning it correctly is the way to go. To season the pan is to take care of it and make it last a lot of cooking.
Smoothing the Pan
Some manufacturer sells their new solid irons as pre-seasoned, however if you happen to’ve purchased a used piece or got a hand-me-down from grandma, you’ll have got to do the work yourself. The first step of seasoning a forged iron is to wash it. Using a brush, hot water, and a few sudsy soap to clean away rust spots or seasoning the manufacturing factory coating. Don’t stress too much concerning the black spots, these are just part of the pan’s persona.
Once your pan has been absolutely cleaned, it’s time to rub on the lard. First, pre-warm the oven to 250°F (121°C), then grasp a tub of lard and a roll of heavy paper towels. Next comes the messy section. Take a dollop of lard and use a paper towel to smear it across the inside and the rim of the pan. The quantity of lard you employ depends upon the surface area of the pan, so spread it liberally. One has to have to coat the backside of the pan considering the fact that it’ll be burned off for a period of ordinary use, however applying lard to rust spots or broken areas might aid in defending from deterioration through use.
Trap the drippings
Now set the pan in the oven with a sheet tray or aluminum foil lined pan below it to trap any drippings. Let the pan bake for about three hours. The low heat will slowly open the pores in the iron and permit the lard to penetrate. After three hours pull the pan out of the oven and set it on the stovetop. As soon as it’s cool enough to touch, take the paper towels and gently wipe up with another round of lard. Permit the pan to chill for an extra hour and wipe once more.
Now that you have your own set of fine cookware, you need to make sure that you look after what you have invested on – some of these items could serve you for the rest of your cooking days.