Curing is a very simple process, which it's important you do properly; this process applies to all non cured cast iron pans.
Why do we cure or season cast iron cookware?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
But let me step back a minute. Perhaps you haven't bought a new piece of cast iron cookware, maybe you've picked up an old piece that was a real bargain at the local market. Or perhaps you've found Grandmother's old skillet lying forlorn in the garden shed. Whatever, fear not, in almost any state a quality piece of cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Before considering new cookware, lets start with your old piece of cast iron cookware. First give it a really good rub down with light sandpaper such that you can see the original surface.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.
Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.
When its warmed up put on your oven gloves and spread Crisco on all surfaces, both the inside and outside of the cookware; as alternatives, oil, shortening or lard will do the same job as Crisco.
After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.
After 1 hour let the cast iron remain on the grill until the charcoal goes out. or if its in the household oven let it cool down inside the oven as the oven naturally cools. Never try to cool cast iron rapidly it can seriously damage it.
Once its cooled, thats it, you're done; your cookware is now ready for cooking.
But this isn't the end of the curing. Curing will continue to takes place over the cookware's full lifetime. But for this to be so, after each occasion that its used, its important to follow a simple ritual, as follows:
1. After using the cookware you must wash your cookware; don't listen to old wives tales saying that you shouldn't, its not hygienic.
2. First get rid of all spent food with a paper towel, then wash it in warm soapy water.
3. Using paper towels wipe the pan and leave it to dry.
4. When its dry wipe a little light oil or shortening, or lard all the cookware, absolutely everywhere, without exception! And don't forget the legs, the handle, the lid.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
But here is a cautionary note:NEVER EVER use metal tools or heavy scourers or wire scrubbers or brushes on your cast iron cookware or you will ruin your seasoning. By doing so you will make scratches all over the cured surface; food will get into the scratches, which in turn will burn and cause your cooking to stick. This will mean that you no longer have a non stick pan and your cooking experience will be rubbish only improved by once again starting the curing process right from the beginning!
Why do we cure or season cast iron cookware?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
But let me step back a minute. Perhaps you haven't bought a new piece of cast iron cookware, maybe you've picked up an old piece that was a real bargain at the local market. Or perhaps you've found Grandmother's old skillet lying forlorn in the garden shed. Whatever, fear not, in almost any state a quality piece of cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Before considering new cookware, lets start with your old piece of cast iron cookware. First give it a really good rub down with light sandpaper such that you can see the original surface.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.
Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.
When its warmed up put on your oven gloves and spread Crisco on all surfaces, both the inside and outside of the cookware; as alternatives, oil, shortening or lard will do the same job as Crisco.
After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.
After 1 hour let the cast iron remain on the grill until the charcoal goes out. or if its in the household oven let it cool down inside the oven as the oven naturally cools. Never try to cool cast iron rapidly it can seriously damage it.
Once its cooled, thats it, you're done; your cookware is now ready for cooking.
But this isn't the end of the curing. Curing will continue to takes place over the cookware's full lifetime. But for this to be so, after each occasion that its used, its important to follow a simple ritual, as follows:
1. After using the cookware you must wash your cookware; don't listen to old wives tales saying that you shouldn't, its not hygienic.
2. First get rid of all spent food with a paper towel, then wash it in warm soapy water.
3. Using paper towels wipe the pan and leave it to dry.
4. When its dry wipe a little light oil or shortening, or lard all the cookware, absolutely everywhere, without exception! And don't forget the legs, the handle, the lid.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
But here is a cautionary note:NEVER EVER use metal tools or heavy scourers or wire scrubbers or brushes on your cast iron cookware or you will ruin your seasoning. By doing so you will make scratches all over the cured surface; food will get into the scratches, which in turn will burn and cause your cooking to stick. This will mean that you no longer have a non stick pan and your cooking experience will be rubbish only improved by once again starting the curing process right from the beginning!
About the Author:
Stephen Kember is a acknowledged outdoor cooking expert. He operates The outdoor cooking equipment Store, which you can visit by clicking here. Before purchasing any cast iron cookware do have a look at his wide selection, where for a short time prices have been significantly reduced.
No comments:
Post a Comment