cast iron has a porous surface. The curing process is used to fill and smooth the surface of the pan. It 'true that the more you use and season cast iron, more non-stick surface. Here's how to season a new or used utensils in cast iron:
1. When the pan is new, make sure that all labels have been removed.
2. Wash, rinse and dry the device.
3. Coat the inside with Crisco or other solid shortening. A medium-lightCoating, as Grease a cake pan, is sufficient.
4. Preheat oven to 350 ยบ F and position rack in upper third of oven.
5. Open the windows, because it will be some smoke.
6. Apply a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) around the inside bottom and sides of pan with a paper towel.
7. Place your plate upside down on top oven rack with foil lined baking pan or belowCatch the drippings.
8. Bake the pan in this way for 1 hour. Then turn off the oven and cool in the pan.
When the pan is properly seasoned, the cooking surface should be smooth and shiny. It helps if the first things that you're back to your seasoned pan to cook include oil, go to steam or fry something.
To eliminate any concerns about the use of too much fat, you can put the pan in the oven upside down. Place a baking sheet or aluminum foil onrack below to catch any drips.
A seasoned pan or other utensil can as often as necessary to get a good finish. Suppose you have just made tortillas and, after all, the heat, sees the surface of the cast dry. Just season again before storing.
Until the pan is seasoned very well, and for many uses or multiple ingredients, do not try foods with a high acid content (tomatoes, for example) for cooking. The corrosive effects of foods high in acidDo not react well to the cast iron is not seasoned. After a pan is well seasoned, but you can use for almost everything. I think my mother could have fried their plutonium in a large skillet.
Perhaps the hardest thing to cook for a special challenge to do without it, soap or detergent in the cleaning process. Experts tools can cast the brush bristles are cleaned well with hot water and a stiff. (I have a short-book.com" title="hand">handled brush with stiff nylonBristles that I use to clean my cast iron pan.) And they often say, after the corn bread, I just brush the skillet vigorously, wipe with a damp sponge and dry with a paper towel. It 'important to dry the cast iron utensils after use, I am grateful unless thoroughly dried. Cast iron tools used to darken, changing from a steel gray, new, dark gray or black.
Years of use, cast iron frying pan was on my oldFriends. Although I would never have voted to replace them when I had (say, a thief broke intelligent kitchen and saw my pans for the treasures they are), I could buy new pans, season well and have new friends old.
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