Love Your Cast Iron? Five Tips to Guarantee a Long, Healthy Life.
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.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it’s incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
As far as care is concerned, you want to make sure that all cast iron pots and pans are hand-washed. Never place them in the dishwasher as they are prone to rust. Obviously, this affects the seasoning aspect.
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.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
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.
Finally, just remember that your cast iron is used for cooking, not storage. It’s all right if you want to keep food warm in it during the meal, but be sure to move leftovers to another container and clean the cast iron completely. Exposure to additional moisture will only promote rust.
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.
