There is something beautiful about cast iron. Yes, it requires some work, but with the proper care, cast iron will last forever. In fact, for some, cast iron cookware and bakeware is passed down from generation to generation, becoming an heirloom.
I purchased my first piece of cast iron cookware, a cast iron Dutch oven, a few years ago. I have been so impressed by it, I buy it as a gift for bridal showers or weddings – everyone should have one!
Benefits of Cast Iron
- Naturally non-stick
- High temperature searing
- Long, slow cooking
- Conducts heat evenly
- Start on stove top and finish in the oven.
Seasoning – creates a non-stick surface and prevents rust.
Most cast iron cookware and bakeware is pre-seasoned when you buy it, however if it isn’t seasoned, or the seasoning has been stripped off you will need to re-season it.
Steps for seasoning
- Be sure pan is clean and completely dry.
- Rub entire surface (top, bottom and handle) generously with vegetable oil.
- Wipe off any excess oil with a clean paper towel.
- Place a sheet of aluminum foil on oven rack and preheat oven to 400°F.
- Place pan or pot in oven, upside down for about an hour.
- Turn oven off and allow cast iron to cool completely in the oven.
Cleaning
- Wipe with hot water and a sponge.
- For stubborn, burned on food boil a little salt and vinegar in it for a few minutes. Scrape off with a plastic food scraper. Then wipe with a clean cloth and brush with vegetable oil to preserve seasoning.
- I have never had to use anything but hot water to clean my cast iron. Then I use my plastic food scraper to get anything that is stuck on a bit and it comes off with no problem.
- Detergent (especially lemon scented) will strip off the seasoning.
- Always dry completely to prevent rust. If rust appears, rub with steel wool and re-season.
Storage
- Place paper towel or paper plates between pieces of cast iron when storing to prevent scratches.
- If storing for a long time without use, brush with food grade mineral oil instead of vegetable oil. Vegetable oil can become rancid.
Special considerations
- The cast iron will react with high acidic foods such as tomato sauces, wines or vinegar. This could damage the seasoning.
- Extreme temperatures from hot to cold could cause your cast iron to crack.
- Cast iron can take on the taste of the food. Fish isn’t a good choice for your cast iron.
- If you make a roast chicken in a non-enameled cast iron Dutch oven, the gravy may be a little grayish because of a reaction with the iron. it is still safe to eat.
Check out these recipes to cook in your cast iron:
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