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04 30th, 2009| 
i love Taiwanese gadgets
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A new chef!!
Apr
28
Using cast iron to make cookware produces an excellent product. The cookware is available in all different sizes of pots and pans and skillets and dutch ovens. It’s practically indestructible, radiates heat evenly, and is relatively inexpensive compared to other cookware. Once cast iron cookware is well seasoned, it has a good non-stick surface.
Cast Iron Cookware – Basic Care
It doesn’t have to be hard to care for your cast iron pots and pans. There are just a couple of rules to keep in mind.
- Keep the cookware well-seasoned.
- Keep it dry.
Getting New Cast Iron Pots And Pans Ready For Use
Before using a new piece of cast iron cookware, it has to be seasoned before cooking with it. Seasoning is defined as the process that protects the surfaces of cast iron and makes it non-stick.
A protective substance coating brand new cast iron cookware must be removed before seasoning the item. To make it easier to remove the coating, it may help to warm the pan up a little first. Use some warm soapy water to wash the new pan, then rinse thoroughly.
Once the protective coating is removed, dry the cookware by putting int in a 400° oven for at least half an hour. (An hour works even better for this.)
Now For The Seasoning
The pan will be quite hot once it is completely dry, so carefully take it out of the oven and sit it on the stove top. Pour a couple of teaspoons of canola or some other bland flavored oil into the pan, then carefully spread the oil all over the surface of the pan with a clean dishcloth or thick wad of paper towels.
Don’t forget to spread the oil over the top edge, and at least this first time, also on the outside of the pan. Even though that isn’t a cooking surface, the oil provides a protective coating to keep the cast iron from rusting.
Once the pan is completely coated with oil, return the pan to the oven, turning it upside down. Place a cookie sheet underneath it to catch any excess oil that might drip off.
Do The Same Thing Again
After the pan has been in the oven for an hour at 400°, take it out and repeat the process. At this point, what’s important is getting the inside well coated to build up a non-stick surface.
The process is to allow the oil to soak into the metal. Take care to wipe off any excess oil, as a build up of grease can turn rancid.
Good To Go
The non-stick surface won’t be perfect at first, but the more you use cast iron cookware, the better it becomes. An asset to any kitchen, a well-seasoned piece of cast iron cookware is great cookware!
Apr
28
My niece just called and asked if I had ever had my food turn black when I was cooking in my cast iron cookware. She has seasoned it like she is supposed to but her food is still turning black. Anyone ever had a problem with this?
Yeah it is really cast iron. I told her that she may not her gotten it seasoned adequately..I've also heard that if you boil water in it that can happen.
Well either the fire is up to high or black specks are coming off. Ive done both.
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Apr
26
it works just like a broiler, usually mounted on the wall. more of a piece of equipment, than untensil though.
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Apr
24
please add the ones you like secondary to your favorites. Thanks in advance.
Considering I'm all thumbs in the kitchen, (someone is supposed to teach me how to cook..hint hint..) I'd have to say the microwave.
As for utensils, probably my spatula.
But I don't use it in the kitchen..
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Apr
19
If I use silverware (spoon) it scratches the pan.
If I use a plastic spatula or spoon if I set it on the side of the pan it melts.
I'm kind of scared to use wood.
Any suggestions?
Why are you scared to use wood?
It's one of the best materials for utensils!
And I do not use non-stick pans, I prefer cast iron.
You can use just about any utensil with cast iron.
Cast iron cooks so very much better than anything else!
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