Do you know the benefits of cooking in cast iron?
- Cast iron cookware becomes non-stick when it is well seasoned. This allows you to use less oil when cooking.
- Cast iron lasts longer and is more durable than traditional stainless-steel pots and pans.
- Cast iron cookware provides additional iron to the diet.
- Cast iron retains heat well and is great for searing meat.
- Cast iron is also quite versatile. Between skillets and Dutch ovens, you can cook a wide variety of foods. They can be used in the oven, on a traditional stovetop, or even outdoors on the grill.
Cast iron skillets differ from traditional pots and pan because they need to be seasoned, not cleaned in the traditional way. Here’s how to season cast iron cookware:
- Preheat oven to 450 degrees.
- Wash the cookware with warm water, using a small amount of soap, then dry with a towel that won’t leave lint behind.
- Apply a thin layer of cooking oil such as vegetable or canola. You can also buy seasoning sprays. Be sure to apply this oil to the cookware inside and out, making sure not to miss the handles!
- Be cautious not to use too much oil, as it can make the pan sticky.
- Lastly, bake the cookware upside down at 450 degrees for one hour. After it cools, it is ready to go!
Be sure to re-season your cast iron cookware from time to time, especially if you have cooked acidic foods. These can erode the seasoning. Signs that you need to re-season your skillet are when it starts looking dull gray in color or when food starts to stick. For more information on cooking with or maintaining cast iron, click the link below: