Old style cooking with a modern touch!
Essential for any kitchen! The advantage of cooking with cast iron is, it heats more evenly and
holds its temperature longer. When it comes to nonstick cookware, it just doesn't
get any better than cast iron coated with porcelain enamel, it's more
versatile than any other type of cookware available.
Cleaning: After cooking in your cast iron cookware, it can be cleaned by putting
in hot water and bringing to a boil. Never use detergent to clean seasoned
cookware, as it will remove the seasoning: Also, avoid putting hot cast iron
into cold water, this can cause cast iron to warp or crack. After pouring out
boiling water, wipe dry with a paper towel. If something sticks to the surface,
dislodge it by simply using a plastic scraper. Do not use any abrasive items to
scrub your cookware. Again, this can cut into seasoned surface. While pan is
still warm from washing, apply a fine coating of oil on all surfaces,
if metallic taste or signs of rust are noticed, simply wash with hot, soapy
water. Scour off the rust, and then season your cookware again.
Store your cast iron cookware in a cool dry location. If storing with lid,
place a paper towel between the lid and base to allow circulation of air. Seasoning:This is a simple process of oil absorbing into the pores of your iron
cookware leaving a black, nonstick surface, follow instructions below if your
cast iron cookware ever requires seasoning again.
1. Preheat oven to 350 degrees.
2. Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or
shortening (some people prefer lard or bacon fat).
4. Place cookware on middle rack for 30 minutes. Remove cookware and wipe it
almost dry to prevent pooling of shortening or oil. Place back in oven for
another 30 minutes.
