Cast Iron Pans
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Cast iron pans are all grandma ever used. Remember that big heavy skillet, black as midnight, and more slippery than a greased pig on an ice patch. Seriously, cast iron cookware has some definite advantages over other cookware. It's single piece of metal that has solid heavy-duty construction and very even heating properties. Once seasoned the pan will be superior to most nonstick cookware, and the more you use it the better the seasoning will be and the better food made in it will taste. What's bad about it, well it's heavy, no really HEAVY, and you do have to maintain it properly.
How to season your cast iron panBefore you use your pan the first time you will need to season itTurn your oven up to 350 degreesWhile your oven is heating, using a non-metal brush and warm soapy water wash your pan inside and outThoroughly dry your pan, with a towelTake a pat of vegetable shortening (Crisco) and coat all of the surfaces of the pan inside and out. Vegetable oil will do in a pinchPlace a cookie sheet larger than the pan on the lowest shelf of your oven, or line the shelf with aluminum foilPlace the pan in the oven upside down over the cookie sheet
(the idea is for the cookie sheet to catch the drippings)Turn the oven off, in about an hour the pan should be cool to the touch, seasoned and ready to go*Mom's tip don't consider a pan fully seasoned until you've cooked bacon in it at least twice
Cleaning Cast Iron CookwareAfter you have removed the food and while the pan is still hot, use hot soapy water, and a stiff non-metal brush to wash out the foodUse a towel to remove ALL moisture, anything you miss will have turned to rust by the next time you use your panTake a tiny dollop of vegetable shortening and rub it on the pan while it's still hotIf you pan does have rust spots or a metallic taste, get a metal brillo pad and some warm soapy water and remove the rust and any other stains. Re-season the pan using the instructions aboveNEVER PUT THIS PAN IN THE DISHWASHERYou can use this pan for practically anything, eggs, bacon, steak, fish or pork. Cast iron cookware is especially good for high heat cooking methods like searing. The stockpot sizes can be used for soups, stews, jambalaya, or gumbo. Make biscuits, Irish soda bread, apple pies, and stuffing. What you can't use it for are things like delicate sauces, melting (like chocolate or butter) or making pasta
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