How to Care for Lodge Cast Iron Cookware Pans
The process of preparing a piece of iron cookware for use is called seasoning. Almost all cast iron cookware is seasoned. Well-seasoned cast iron cookware will have a very smooth black surface.
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. This layer offers many benefits:
seasoning protects the cookware from rusting
seasoning provides a non-stick surface for cooking
seasoning prevents food from interacting with the iron of the pan
Steps for Proper Seasoning
New cast iron cookware comes with a coating from the manufacturer. The coating must be removed before the pan is seasoned or used.
With a new piece of Lodge cast iron cookware:
First, clean all surfaces gently with soap and water to remove any shipping dust and dry thoroughly.
Coat every surface of the pan and lid, including the handles and base with cooking oil. You can use any liquid oil or melted butter.
Put the empty pots into a 350 degree oven and cook for one hour.
After the Lodge cast iron cookware cools down in the oven, it will have a slight shine and and dark coating called a "patina".
You are now ready to use your new cookware for cooking knowing that it is completely protected from rust.
You can always repeat the seasoning process if you happen to miss a spot. You should also repeat this maintenance about once a year. It takes repeated use and seasoning for the pan to develop a seasoned, non-stick surface over the years.
Daily Cleaning
Lodge cast iron cookware should not be cleaned with harsh detergents as they can wear off and destroy the seasoning. Instead, follow these steps:
After cooking, wipe out the pan with hot water and a soft sponge. Only use soap or a scouring pad if there is a stubborn stain.
Always remember to dry Lodge cast iron cookware immediately to prevent rust, and then rub the cooking surfaces with a little cooking oil dabbed on a paper towel.
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. This layer offers many benefits:
seasoning protects the cookware from rusting
seasoning provides a non-stick surface for cooking
seasoning prevents food from interacting with the iron of the pan
Steps for Proper Seasoning
New cast iron cookware comes with a coating from the manufacturer. The coating must be removed before the pan is seasoned or used.
With a new piece of Lodge cast iron cookware:
First, clean all surfaces gently with soap and water to remove any shipping dust and dry thoroughly.
Coat every surface of the pan and lid, including the handles and base with cooking oil. You can use any liquid oil or melted butter.
Put the empty pots into a 350 degree oven and cook for one hour.
After the Lodge cast iron cookware cools down in the oven, it will have a slight shine and and dark coating called a "patina".
You are now ready to use your new cookware for cooking knowing that it is completely protected from rust.
You can always repeat the seasoning process if you happen to miss a spot. You should also repeat this maintenance about once a year. It takes repeated use and seasoning for the pan to develop a seasoned, non-stick surface over the years.
Daily Cleaning
Lodge cast iron cookware should not be cleaned with harsh detergents as they can wear off and destroy the seasoning. Instead, follow these steps:
After cooking, wipe out the pan with hot water and a soft sponge. Only use soap or a scouring pad if there is a stubborn stain.
Always remember to dry Lodge cast iron cookware immediately to prevent rust, and then rub the cooking surfaces with a little cooking oil dabbed on a paper towel.
Kitchenware Pans Information Posted By: Blueshoots.com
Orignal Source :http://EzineArticles.com/?expert=Howard_Abelow
Labels: kitchen, kitchen pan
posted by www.blueshoots.com @ 5:44 AM
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