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Home > Teach to how to use and maintain cast iron cookware

Nowadays, many people use the cast iron cookware for it vary benefits. It is very easy to clean, and its heat can maintain a long time. It does not easy to warp, and it is not easy to stick.

 Maybe you have already know how to use the cast iron cookware, but I think maybe some of you don’t know the details, or some attentions. So I will give you full information for how to use the Cast Iron Cookware.

First, Preheat your skillet before you begin cooking. Water droplets should sizzle and then vaporize from the heated surface. If the water vaporizes immediately, the pan is too hot. If water only bubbles in the pan, it is not hot enough. You should not pour large amounts of cold liquid into your hot skillet. This can cause the cast iron to crack. Remember, Don't forget to use potholders. This type of cookware gets extremely hot when heated. All new cast iron pots and skillets have a protective coating on them, which you must remove. Most American companies use a special food-safe wax, while imports are coated with shellac. In either case, scrub the cast iron cookware with a scouring pad, using soap and hot tap water. Never boil water in cast iron cookware because the hot water will remove small bits of oil from the surface, which you can see floating around. This causes the seasoning (explained later) to break down and the Cast Iron Cookware to rust.

Here are the tips about how to maintain the cast iron cookware.

'Seasoning' or 'curing' is the most important part of maintaining this cookware. Your food will never stick to the surface and the cast iron will not rust if it is properly seasoned. Besides, it becomes easy to clean as well.

Seasoning means filling the pores in the metal with grease, which is subsequently cooked in. This provides a smooth, nonstick surface on both the inside and outside. The best way to do this is to lightly oil the inside of a pan with neutral cooking oil while the pan is still hot and on the burner. Then, remove from the burner and lightly wipe the excess oil off the pan.

If the cookware is not seasoned properly or part of the seasoning wears off, it should be properly cleaned and re-seasoned.

It is best to clean while it is still hot using warm water and soap, and scraping when necessary. However, do not soak or leave soapy water in the cookware. Rinse thoroughly and dry well with a dishcloth. To make sure the Cast Iron Cookware is completely dry, place it on the heated burner of your stove for a minute or two.

Store with the lids off, especially in humid weather, because if covered, moisture can build up and cause the cookware to rust.

In any case, place a few paper towels inside a pan/skillet to make sure that any moisture will be absorbed. Dryness is of paramount importance.

If your food gets a metallic taste, or turns dark, it either means that your pan has not been well seasoned, or you are leaving food in it well after it is cooked. So, do not store food (particularly acidic food) in cast iron cookware, as the acid in the food will break down the seasoning.

If your old or new cookware displays light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and re-season.

After the above introduction I think you have already know how to use and maintain the cast iron cookware. I hope you can use your Cast Iron Cookware happy.