Love Your Cast Iron? Five Tips to Guarantee a Long, Healthy Life.
April 21, 2009 by Bob Moore
Filed under Weight Loss
If you have cast iron in your kitchen, you know exactly how versatile it is. If you don’t have any, now might be the time to consider taking the plunge. Cast iron is an extremely useful tool for any cook and, if you take care of it the proper way, it can outlast any higher-priced cookware.
Cast iron has a number of advantages over its stainless steel and copper counterparts. Seasoned correctly, cast iron can be equally as nonstick as the pans that cost much more. Also, it’s incredibly versatile. It can be used on the stovetop, in the oven, and even on the grill. As long as you take care of it, your cast iron will be around for quite a long time. So here’s what to do and what not to do:
The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.
The next important tip is to be sure not to use soap when washing. As long as your pans are seasoned properly, they shouldn’t stick. So a little warm water and some steel wool is sufficient for cleaning. Once washed, simply dry with lint-free paper towels and be sure to always store pans without the lids on. You don’t want any excess moisture, as that will encourage rusting.
The more seasoning your pan has, the greater the chance it will last a very long time. Seasoning fills in the tiny pores as well as provides a protective coating. To season it, just rub it lightly with lard, oil, or shortening and bake it in a 300-degree oven for about an hour. Some cast iron comes “pre-seasoned.” That doesn’t mean you can’t add to the seasoning, particularly as the pans age, but they wouldn’t need it as much as unseasoned cookware.
Avoid cooking highly acidic foods in cast iron at all cost. It is a reactive metal, and cooking things such as tomatoes or using lemon juice for flavor will ruin the seasoning of the cookware.
Lastly, don’t use your cast iron as a storage container. Exposure to moisture over long periods of time will cause the cookware to rust. It’s okay to use it to keep food warm while you’re eating, but once the meal is over, clean it thoroughly.
A Dutch oven and a good, heavy skillet are tools you should not be without. Particularly if you do a lot of stewing, roasting, pan frying, and/or deep frying, you’ll be amazed at the results. Just be sure to follow the above advice, and cast iron will be a friend you’ll use with success for a long, long time.
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