Why is your season cast iron? Well, the point with a cast iron skillet or pan on a baking process, the surface heats evenly and does not cause food to keep the cooking to make it during the '. Seasoning your cast iron cookware will be possible.
Seasoning a cast iron skillet is a scientific process. There's a little 'how Blacksmithing: The combination of heat and metal, covered in some way, improve the quality of the final product. Castiron pans are fairly simple and fairly standard terms, so that the process should not describe too much about what I'm talking about.
Especially when you buy cast iron cookware, avoid anything but a solid piece of cast iron. You do not want anything, screws, or do you have that strange lights or wood coatings. Only 100 percent cast-iron! If you have selected your pots, make sure you also have peanut or food quality coconutOil, and a roll of paper towels. You can read the lard or animal fat that is appropriate for the task, but the wrong friends. Do you want to heal, a layer of hard, not soft layer, the animal fat you are! Remove the labels on your plate, you scrub it by hand (never a dishwasher in your cast iron) for adhesives, get everyone out and let it dry completely. Never use a pan wet season!
Now easily play inside the pan. I never tire of repeating that only a thin layer of oil!Too much oil is not only wasteful, but the amount of oil to be burned must be increased so that the wort interfere with the process. Place a piece of aluminum foil (slightly bigger than the main part of the pan) on a counter, that you save for a couple of days. Round (face down, with the bottom of the pan pointed to the sky), the pan so that the oil run dry, and slowly over the next 36 hours to 48 hours. At the end of this period, remove the pan from theCheck movie and not touch the stove! If you have stains, blot the liquid is still easy to see. The pan should be ready in season.
Set the oven to 500 degrees (Fahrenheit of course) and cut another sheet of aluminum, the same size as the last time that you place the sheet on the bottom of the oven and set the pan down (bottom of the pot again indicating the sky) on top. Some say that this process is done at lower temperatures ... butThis is not science. The science says that you want more than 500 degrees to burn the oil in the pan properly. Leave the pan in an hour. If there are several pieces at once, have left an extra five or six minutes.
Once you start the pan, do not forget this important step: Turn off all open windows and ventilation is possible that every kitchen! This process can be smoky, to say the least! Proper ventilation is a must. Of course, being aware of the danger of fire at allTimes, and be prepared to deal with them!
When the time is up, remove the pan from the oven with potholders your best, it will be very hot. Allow to cool on the stove, then checked the surface. Now that good oils are heated to high, you should do some 'blackening or darkening of the pan. If you are not satisfied that apply to oil and season very lightly in the oven for another 60 minutes at 500 degrees. Why are you allowed to cool and you are comfortable withas a thin layer of oil, this should be no problem for the pan-European (no need to leave the oil to get sticky for a couple of days on the second pass) are. However, if you are happy, let it cool to room temperature. Never use water to cool the cast iron frying pan, how do you just undo all the hard work you have!
In this sense, some care tips for your seasoned cast iron:
* Clean iron while it is hot. If you must use clean water, use only hotno dishwasher - water, and kept clean by hand!
* A lot of time, you have a little 'greasy fried in a pan, and one can only with a paper towel to wipe the skillet clean.
(! Shame on you for using the heat too much or not enough oil) * If you have a stain, use a bamboo brush or stiff to prevent damage to the fiber surface treated. No wires, no steel wool! You can modern soaps, but not "classical" soaps with chemicals in them. And remember: Hot water (use rubber gloves whentoo hot for you) When you wash your cast iron!
* During the period after the cast iron enough to see that you blacken. This jacket is awesome, better than any professional out there. You have to use less oil, and maintenance of the pot will be easier and easier.
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