Care and maintenance cast iron cookware shouldn & # 39; t scare

It is much easier to be a home cooking in 2017, not only because Trader Joe. I knew how much we rely on the dishwasher and the preheating furnaces, but it was not until I tried the cream on the hand that I realized how much we need new innovations. There are at least a part of the old school of technology, but that most of the test of time: Cast-iron dishware. It is good to keep the heat, crazy-lasting and naturally nonstick. To cook, why not with him all the time?

Even the most experienced chefs (iron game words poured) can be intimidating with cast iron pan to start cooking. Finally, many normal care of your pots and pans are required and if not used properly, can easily oxidize and become unusable. But it is not as difficult as it seems. I talked to Mark Kelly, PR - manager at the Lodge Manufacturing , a company specializing in the manufacture of cookware made of cast iron specializes in South Pittsburgh, Tennessee, for nearly 120 years. my fears with some simple tips for care and maintenance of the cookware cast iron reassured. If you follow them, you can also use a (cast) iron chef in no time.

What Fonte?

There is a good chance that your great-grandmother, when it was cooked to melt. People have to in one way or another, more than 1000 years ago. Do a deep enough technology (it is a mixture of iron and steel is poured into a sand mold), which was originally used by military weapons in China. The reason why we do not cook later with a millennium? Cast iron cookware hot uniformly, it retains heat well and is naturally nonstick.

And surprisingly, an old technology, which is very suitable for the modern kitchen. Kelly explains: "It can be used for cooking in the oven, on the grill, and fire, and back home" In fact, it is one of two types of cookware. which can be used in a burner induction. It is ideal for burning flesh, jump and even cooking pans, because they produce a dry heat. Perhaps most importantly, Kelly says it is "ideal for sandwiches grilled cheese."

And best of all, it is nonstick. Until recently he had known cast iron skillet on their own, through a process known as spice names. Then 15 years were it before was to understand Lodge cookware, such as. Before the season in the factories Today this process is the industry standard and most Cookware made of cast iron is ready to go as soon as you buy it.

means melting point of seasoned fat is coated, it is heated until it is carbon, which causes the release coating trays. The more cooking in cast iron, fats are heated more carbon particles and non-sticky. In fact, Kelly says when he takes around an iron cookware cast may take at least 100 years. The key, of course, care properly.

cleaning Fonte

Things that are usually for dirty dishes from (water and soap) iron cast natural enemies. The exposure time can break the time and lead oxide. This alone can be enough to make people hesitate to start even cook throw. But Kelly said that he must be intimidated: "Personally, I just use water and a scrub, and if there is something stuck using a paste of salt and water and rub there."

If this is a new pan, Kelly recommends lightly cover with olive oil and leave for about 15 minutes in the oven over medium heat. This maintenance stage nonstick skillet even faster. Once you have the boat for a while, you simply rub in olive oil and storage is sufficient.

If the food was very, very not come out, you can boil water in the bowl to get things. The important thing is never, ever be overnight or soak into the dishwasher. Both produce oxidation, which means that you lose the release properties of the mold and re-season. Kelly also notes that most had their bin (and it does not stick), unless this is done.

Soap which may created by fat break the natural non-stick is completely unnecessary. "Everything is going to cook in cast iron a minimum of 300 degrees, so that any bacteria that may be off there. It's gone," says Kelly. "People use cookware made of cast iron for a long time, and nobody was ever satisfied with cookware cast iron cooking".

However, it is also said that "It's your choice, it is your boat." mild soap is fine as long as you thoroughly rinse and cover with olive oil and dry.

But if I go back to season?

If you make your cast iron pans so you never need seasoning. Even a small spot can be fixed with a brush and some oil. But if you were that Kelly refers to a "bad parents", you must completely new station. The good news is, he says, the Beat-pans can be stored. And before you worry, Kelly also has this advice:

"This is not a novel by Stephen King cookware. There is nothing to fear."

To begin, rinse sand the pan with steel wool and rusty water. After that is a fat and vegetable fat. to 350 degrees and place aluminum foil on the bottom of the furnace to collect the dripping fat. Place pan on middle rack, head stand down and leave for one hour. Then turn the oven and let cool completely, and they are again on the road.

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