Life and times of a new farmer/homesteader
Belle's homesteading challenge, Day 3: {
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Monday, January 8, 2007
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Seasoning and care of cast iron cookware.I'm sure everyone has there own opinions on this, but if you don't, here's mine. First, you need to acquire some cast iron cookware. There are lots of places to get it new (Lehmans is one,) or you can get it used from garage sales, auctions, or flea markets. Look for cracks. If you leave it on your stove or fire too long empty, it can crack. Also, NEVER use cookware that has been painted (for arts and crafts) to cook in. Cast iron is porous, and you will never get all the paint out of it. When you get your cast iron, scrub off any rust with steel wool or sand. While I never use soap on cast iron (remember, it's porous,) when you first get yours you might want to use a little soap or detergent. If you do, rinse really well, and boil water in it at least three times, changing the water each time. After boiling the water, immediately throw some fat (oil, or bacon grease, or lard,) into the pan and warm gently. Rub the fat all over the inside of the pan, even the outside if you wish. I use an old washcloth for this. Keep adding fat until the inside looks smooth and shiny, then let it smoke for a bit. Add more oil as necessary. Normally, I will cook an onion in it at this point. The sugars and juices from the onion will help coat the pan and get you a nice start on seasoning the pan. Don't let it get too hot, once again, it can crack. One of the great things about cast iron is it gets better with age and use. I personally never use soap to clean mine, as that might take off some of its seasoning, and it gets in the pores of the metal and makes food taste bad. The seasoning is the black coating that well used and cared for cast iron gets. It's something like natures own non-stick coating. Normally, I find that just wiping it out after cooking and rinsing it will get everything out of it, then I apply a little oil and heat it a little to drive out the moisture from the rinsing. I try not to use metal utensils in mine, as that might also scratch the seasoning. I like bamboo and wood spatulas and spoons. If something gets really stuck (normally eggs,) then I use a little sand and water to scrub it out. Well cared for, it should never rust. Care should be used with eggs and really acidic foods, like tomatoes. Everyone has their own way of taking care of cast iron cookware, and I would love to hear other tips and tricks. I own a dutch oven, two frying pans, a griddle/grill, some muffin tins (perhaps they should be called muffin irons?) and a couple small pots. Treated right, it can last for generations. I have owned one of my frying pans for over 20 years, and when I bought it it was a rusty slab. Now it's a beautiful black gloss, and I use it almost every day. I hope to hand it down to my grandkids someday, if I get any. Thanks, Raymond { Last Page } { Page 134 of 181 } { Next Page } |
