What's the best way to clean a cast iron pan?
I have a cast iron skillet and I love it. It does require different care than regular pots and pans, by maintaining the "seasoning". This is the built up surface of oils on the iron that result in a smooth and relatively non stick surface.
When you get a new cast iron pan, it is likely coated with a food-safe wax to keep the surface from rusting. Wash the pan in hot soapy water and scrub with a sponge to remove this coating. Then dry the pan all over with a towel, do not let it drip dry like other dishes.
The next step is to create a base seasoning layer. Preheat your oven to 450 degrees. Use a fat product (lard, bacon grease, or shortening, although you can use vegetable oil in a pinch, but is not as good) and apply a thin layer of the fat all over the pan inside and out.
Once the oven is preheated, place the pan upside down on the oven rack. Place a cookie sheet or large pan under the cast iron pan to catch any drips. "Bake" the cast iron for at least an hour, then turn off the oven and let it cool.
You may have to repeat this process a few times to get a good layer, particularly if you're starting with a new pan. After cooking in your cast iron pan and it's still hot, add some oil (if there isn't much left in the pan) and use a wooden spoon or spatula to scrape up any particulates that have stuck to the pan. This is much easier to do while the pan is still hot.
Once the oil has cooled down a bit, use a paper towel to wipe out the pan. You can use a bit of soapy water once the pan is cool, but be sure to rinse thoroughly and dry the pan quickly to prevent rust. Over time, your pan will develop a smooth black surface inside and be naturally stick-resistant.
Another way to scrub out the pan is to add some coarse sea salt into the pan with a bit of oil. This provides some abrasion to remove particulates and work some oil into the pores of the iron. For best results, don't cook anything acidic (for example, tomato sauce), or anything watery in the cast iron, because this will degrade the seasoning.
Cast iron is best for frying.
Below methods are from lighter to stronger and easier to harder. Start with the first method, and then if it doesn't work, pass to the next stronger method: 1. When the pan is still hot, scour with plastic brush and very hot water.
(Don't pour cold water into hot pan) 2. Pour some salt and scrub with salt and brush.3. Heat some water in the dirty pan and scrub the stain off.
4. If you have, use your self cleaning oven. Put the cast iron cookware into the oven and run the self-cleaning process.
5. Put the cast iron cookware on a calmed down camp fire. After method 3, you will need to re-season the pan.
Seal the surface by heating it with regular cooking oil until the it starts to burn. Then clean it with scrubbing brushes. If you get a strong buildup then use an abrasive pad to clean it off and sear the surface again.
If you do this it will not rust.
The previous advice is right on, so I won't repeat it but offer you a few more tips. Once the cast iron is seasoned, try not to use soap on it because soap will remove the seasoning. You can usually get by with running warm water over the cast iron (I use a plastic scraper tool to remove stuck-on food) and drying it well before putting it away.My mom would put hers on the stovetop on low heat to make sure it was dry, but warn the family if you do this so they don't grab it without thinking!
A well-seasoned cast iron skillet is almost as non-stick as teflon. Take good care of your cast iron and you will never have to buy another set of cookware, and it can even be passed down through generations. We have a cast iron cooking pot that is well over 100 years old and still as good as new.
I have a cast iron skillet and I love it. It does require different care than regular pots and pans, by maintaining the "seasoning". This is the built up surface of oils on the iron that result in a smooth and relatively non stick surface.
When you get a new cast iron pan, it is likely coated with a food-safe wax to keep the surface from rusting. Wash the pan in hot soapy water and scrub with a sponge to remove this coating. Then dry the pan all over with a towel, do not let it drip dry like other dishes.
The next step is to create a base seasoning layer. Preheat your oven to 450 degrees. Use a fat product (lard, bacon grease, or shortening, although you can use vegetable oil in a pinch, but is not as good) and apply a thin layer of the fat all over the pan inside and out.
Once the oven is preheated, place the pan upside down on the oven rack. Place a cookie sheet or large pan under the cast iron pan to catch any drips. "Bake" the cast iron for at least an hour, then turn off the oven and let it cool.
You may have to repeat this process a few times to get a good layer, particularly if you're starting with a new pan. After cooking in your cast iron pan and it's still hot, add some oil (if there isn't much left in the pan) and use a wooden spoon or spatula to scrape up any particulates that have stuck to the pan. This is much easier to do while the pan is still hot.
Once the oil has cooled down a bit, use a paper towel to wipe out the pan. You can use a bit of soapy water once the pan is cool, but be sure to rinse thoroughly and dry the pan quickly to prevent rust. Over time, your pan will develop a smooth black surface inside and be naturally stick-resistant.
Another way to scrub out the pan is to add some coarse sea salt into the pan with a bit of oil. This provides some abrasion to remove particulates and work some oil into the pores of the iron. For best results, don't cook anything acidic (for example, tomato sauce), or anything watery in the cast iron, because this will degrade the seasoning.
I have a cast iron skillet and I love it. It does require different care than regular pots and pans, by maintaining the "seasoning". This is the built up surface of oils on the iron that result in a smooth and relatively non stick surface.
When you get a new cast iron pan, it is likely coated with a food-safe wax to keep the surface from rusting. Wash the pan in hot soapy water and scrub with a sponge to remove this coating. Then dry the pan all over with a towel, do not let it drip dry like other dishes.
The next step is to create a base seasoning layer. Preheat your oven to 450 degrees. Use a fat product (lard, bacon grease, or shortening, although you can use vegetable oil in a pinch, but is not as good) and apply a thin layer of the fat all over the pan inside and out.
Once the oven is preheated, place the pan upside down on the oven rack. Place a cookie sheet or large pan under the cast iron pan to catch any drips. "Bake" the cast iron for at least an hour, then turn off the oven and let it cool.
You may have to repeat this process a few times to get a good layer, particularly if you're starting with a new pan. After cooking in your cast iron pan and it's still hot, add some oil (if there isn't much left in the pan) and use a wooden spoon or spatula to scrape up any particulates that have stuck to the pan. This is much easier to do while the pan is still hot.
Once the oil has cooled down a bit, use a paper towel to wipe out the pan. You can use a bit of soapy water once the pan is cool, but be sure to rinse thoroughly and dry the pan quickly to prevent rust. Over time, your pan will develop a smooth black surface inside and be naturally stick-resistant.
Another way to scrub out the pan is to add some coarse sea salt into the pan with a bit of oil. This provides some abrasion to remove particulates and work some oil into the pores of the iron. For best results, don't cook anything acidic (for example, tomato sauce), or anything watery in the cast iron, because this will degrade the seasoning.
I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.
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