How to care for
Source of Recipe
Daily Herald
Recipe Introduction
How to care for your cast iron
If you're not lucky enough to inherit well-seasoned cast-iron cookware from
a relative, here are suggestions from the folks at Lodge Manufacturing for
seasoning and caring for your new pan.
List of Ingredients
Seasoning
Wash with hot, soapy water and a stiff brush. Rinse and dry completely.
Oil the cookware (inside and out) with melted solid vegetable shortening.
Turn upside down on the top rack of a preheated 350-degree oven. Put
aluminum foil on the bottom rack to catch any drippings.
Bake the cookware for 1 hour. Let the cookware cool slowly in the oven.
Store, uncovered, in a dry place when cooled.
Rust spots
If your old or new cast iron ware gets light rust spots, scour the rusty
areas with steel wool, i.e., an SOS pad, until all traces of rust are gone.
Wash, dry and repeat seasoning process.
Metallic taste
If your food gets a metallic taste, or food turns 'black,' it means one of
two things are wrong. Either your pot has not been sufficiently seasoned or
you are leaving the food in the pot after it has been cooked.
Recipe
General care
Cast-iron utensils should not be used as storage vessels. Remove food from
the cookware as soon as it is cooked.
Always clean your utensils immediately with boiling hot water and brush.
Rinse and dry thoroughly. Before storing, oil very lightly with vegetable
shortening, such as Crisco or spray with a shortening spray, such as Pam,
then wipe dry with a paper towel.
Store in a dry place uncovered. This is especially important in humid
climates. If you put a lid on a pot for storage, condensation could occur
causing rust. Give your pot clean, dry air in a place where the temperature
is fairly stable.
Your cast-iron ware will darken with use and improve with age.
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