Cleaning And Seasoning Cast Iron Cookware Recipes

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CLEANING AND SEASONING CAST IRON COOKWARE



Cleaning and Seasoning Cast Iron Cookware image

This method has worked for me for years! I had to put amounts in but just use as much salt and shortening as you need.

Provided by Secret Agent

Categories     Very Low Carbs

Time 5m

Yield 1 seasoned pan

Number Of Ingredients 2

1/4 cup salt
1 tablespoon Crisco shortening

Steps:

  • After using your cast iron skillet, if it does not wipe clean with a paper towel or rinse clean with clear water, just put a handful of kosher salt in the pan and scrub with a damp cloth until all the bits are loosened. This is not seasoning, it's just scrubbing. If you need to reseason the pan rub it well with solid shortening and stick it in a low oven (or a cooling down oven) for a few hours and it should restore the non-stick properties. If you have spots in a pan that always stick when you cook, scrub it out with salt and a wire brush and re-season with crisco.
  • Before you use your new pan the first time you should wash it with soapy water, rinse well, season and bake it in a low oven. This is the only time you should soap up a cast iron pan. It just gets better the more you use it. I had heard that people who use cast iron pans regularly do not suffer from anemia.

Nutrition Facts : Calories 113.2, Fat 12.8, SaturatedFat 3.2, Sodium 28293.3

SEASONING YOUR CAST IRON SKILLET N STUFF



Seasoning Your Cast Iron Skillet n Stuff image

The best Cast Iron stuff is the older stuff!!

Provided by Cat Ireland @GyrlSmylee

Categories     Other Non-Edibles

Number Of Ingredients 6

1/2 - maybe a cup of vegetable shortening
- 10-12 inch cast iron skillet
- anything cast iron
- coat the skillet, but not the bottom n bake.
1 cup(s) coarse salt in a jar set aside
1 - natural sponge just for the cast iron stuff

Steps:

  • 1. Seasoning - Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.
  • 2. Cleaning - A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
  • 3. Tips - There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust. •Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly. •Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle. •To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet. •Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs.

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