Kitchen Tips: Cast Iron

Cast iron can be a natural non-stick surface if it is properly cared for and seasoned.

When you think of things being passed down from generation to generation and you are a cook or a foodie, the first thing that should pop into your head should be Cookware ~ Specifically, Cast Iron. . . Cookware that can last years. . . Even generations. . .

My mom has some of my father's grandmother's cast iron and its still in the condition that it probably was when she cooked with it, because we take the time to take care of it. She seasoned it, we just kept up the care for it.

For those of you who have been passed down cast iron and aren't really sure where to start or just simply don't know how to season it, re-season/re-condition, or are really not sure how to keep it that way, I'm going to tell you!

Your Cast Iron will NOT be non-stick until it goes through the seasoning process and some pans can even take 1-3 times before they're perfect for your preference.

New pans are dark grey. After the pan has been seasoned, it will be a coal black. This is perfectly normal and actually should be expected.

• Heat the oven to 250 - 300


• Coat the pan with lard (Crisco). DO NOT use liquid because it will be sticky and also I wouldn't use bacon grease the first time because it will smoke and stink up your house.


• Put the pan in the oven.


• In 15 minutes, remove the pan & pour out any excess grease.


• Place the pan back in the oven and bake for 2 hours.

**This process can be done as often as needed or preferred**

• If the pan was not seasoned properly or a portion of the seasoning is patchy and needs re-done or even if there is rust, it needs to be properly cleaned and re-seasoned.


• Warm the pan slightly (until still safe to touch) and remove any food residue or rust by cleaning the pan thoroughly with hot water and a scouring pad. Heating it makes it easier to clean.


• Dry the pan immediately with dish towel or paper towel.


• Repeat the same seasoning steps listed above.
  
  

• It's best to clean the cookware while it is still warm/hot by rinsing with hot water and scraping when necessary. If by chance its not still hot and there is food stuck use VERY the least amount of liquid detergent (soap) that you can. Most people will tell you NO SOAP, but a TINY bit is okay on a last-resort basis.


• NEVER leave your pans in the skin full of water to "soak". If you have stuck on food, its better to get something and scrape it out and go from there.


• Do not use a scouring pad or an S.O.S. pad that has built in soap as they will break down the pan's seasoning.


• Dry immediately~ Moisture can build up and rust. (Should rust appear, the pan needs to be re-seasoned).


• Never store anything in your cast iron (food will ruin the seasoning and the pan will ruin the food.


• Do not store your cast iron with the lids on to prevent rust.


• I oil my skillets after they are clean and wipe down the excess oil with a papertowel. It leaves them with a glossy shine and keeps them in great condition.

Tonia ~ You know this one was for you! Hope it helps! ~ Jen