Cast Iron Cookware is possibly the best kept secret of the culinary world. If we consider how to take the most high firing precision, it is surprising how few families opt for Teflon pans or other information about the amazing benefits of using cast iron.
The main reason why people around the world to tell you that do not use it, because all the threads. What I do not know is that, when food stops at your pots, is not"seasoned" or "cured" properly. A well-seasoned cast iron pan is the food now and has never stick-slip.
They are very versatile that can be used stove, put order into the oven, or used directly on a bonfire. They conduct heat evenly and consistently, and despite the initial costs, which will last a lifetime if cared for properly. A well-cured cast never needs oil when you have to choose not to use so that it is the ideal way to cookFat-free!
Always pre-heat your pan. Do the water test: if the water is rolling around and whistle when you put a drop in the pan, ready for cooking. (If the water disappears, it's too hot, when the water is, it's too cold.) Therefore, make sure you never pour a large amount of cold water in iron pots, if correct, because the cold l 'Water is heated can lead to break it. In fact, the only thing, is not good for boiling water for this reason and also becauseSome believe that cooking removes oily film is created from a condiment. If you absolutely need to use for this purpose, the liquid to a boil in a saucepan and pour in the pan, when very hot.
This is a relatively simple process to season your pans, and if properly managed, need not happen too often. Basically, to create the perfect flavor and non-stick surface, and eliminate the need for oil consumption. Using (first neutral oil, like any vegetable oil or vegetable oilthe preferred method) and rub a light coating around the pan. Then put the pot on his head in the oven (to protect the bottom of the oven drops of oil with aluminum foil or baking paper) and heat for 30-60 minutes in an oven at 500 degrees. Once the process finished, let stand there all night, until it cools completely and repeat the same procedure several times. Repeat also, with every pan, pot, pan or the set. This process is usually met with oil and smooths irregular surfaceout and create the ultimate non-stick surface.
To maintain this healing, we recommend that if you use cast iron cookware days, wash down with water and soap, dishwashing detergent to get rid of most of the oil. Heat the pan back to a minute, and make sure it is completely dry, put a little 'oil in the pan and wipe with a paper towel. Leave on the heat for a minute or two more, then continue to remove, eliminate excess oil from theCast iron pots and store open. These should be hardened enough to bowl at all times.
With dishes that you can often cause strange tastes spicy, especially metal, you can also turn black if the food in the pan too long left. Cast iron can rust, but all you have to do is remove with a wire brush. If you have a strange radicals as "goo" in the pan, you'll probably find the must-oiled little '. All Scrape,There is a good wash, dry thoroughly and re-season for a new pot. Above all, the products to cook usually has a good cast iron handles in cast iron and require absolutely potholders. Persons Teflon pans can be used to forget this fact.
Once you start cooking with cast iron pots, pans will be difficult to go back regularly.'s Razor sharp, which is reached only with the cast iron pots, along with the good taste of food cooked in just as hotThe temperature is incomparable to the food that can be cooked in other pots. Although it may take much longer to season and store the pots, this is usually an expensive purchase for your family and the small amount of extra effort is well deserved. Will serve to continue the family for many years to come.
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