Humans have used cast iron for cooking for hundreds if not
thousands of years. Because cast iron has the exceptional ability to maintain
and diffuse heat, and is easy to mold into various shapes, it is ideal for
cookware.
Cast iron requires seasoning because it has the tendency to
stain some foods, this is not one of its more desirable traits. Seasoning
involves putting a coating of oil, either animal or vegetable, onto the surface
of the cast iron.
There are several reasons for seasoning cast iron, that cast
iron that is not seasoned stains foods is one of those reasons. It also
provides a non-stick surface for cooking and prevents rusting; it is now
possible to purchase pre-seasoned cast iron cookware.
Oils used for seasoning are high in saturated fats, as
unsaturated fats tend to become sour much faster and are therefore unsuitable
for this process.
Cast iron cookware that is not pre-seasoned is shipped with
a coating on food quality wax or mineral oil to prevent rust and should be
cleaned before seasoning.
New cast iron should be thoroughly cleaned with a mild dish
soap and steel wool; if the surface is unpolished you may use a wire brush.
The easiest method for seasoning a pan is to wipe the
cleaned pan with oil and use it, over time this will season it naturally.
Another method is to heat the pan until water boils when splashed on it.
Wipe a coat of oil on the pan with a rag; turn the pan
upside down on foil in a medium-hot oven for 1-2 hours. Let the pan cool, it is
now ready for cooking.
Full strength dish soap should never be used for cleaning a
seasoned pan; it removes the coating and requires the pan to be re-seasoned.
Mild, much-diluted dish soap may be used occasionally, but
many feel the best way to clean a cast-iron pan is to simply wipe it clean. One
method of cleaning is to scrub the inside with coarse salt and rub with a
towel, rinse with cold water.
Regardless of the means of cleaning, the pan should be
completely dry and lightly oiled after cleaning.
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