|After the cure|
|After the cure|
|Before curing my skillet|
|Before curing my grill|
Cleaning Cast Iron Cookware:
Properly cleaning your cast iron is the secret to maintaining the cure. So, DO NOT USE SOAP ON CURED CAST IRON. EVER!
-All you need is hot water (the hotter the better) and a scrub brush. Let the hot water flow over the iron as you scrub it with the brush. If you want to sterilize it or remove stuck on food particles, pour boiling water over it after you have brushed it. Keep in mind that cast iron if cured properly will not harbor pathogens.
-Immediately dry the cast iron, and then coat it with a thin film of shortening as to replace any you have lost through the cooking and cleaning process. This prevents rust from forming.
Never put a hot cast iron utensil into cold water or on to a cold surface. Thermal shock can occur causing the metal to warp and crack.
Cooking with Cast Iron:
It is important to heat the piece slowly:
-Set your burner on very low and allow cast iron to gradually warm up. Then turn your heat to medium or medium-high, as necessary. (There is no reason ever to use the highest setting with cast iron, as it collects and conducts heat so readily).
-Alternatively, you can evenly heat your ironware by popping in into an oven set on low. Once it is heated, simply transfer it to the range top and cook as usual.
Be particularly careful when cooking with an electric range, because the burners create hot spots that can warp cast iron or even cause it to crack. Be sure to preheat the iron very slowly when using an electric range and keep the settings to medium or even medium-low.
Removing Rust from Cast Iron:
Simply scour the rust off using a very fine grade of sandpaper or steel wool, then re-season the cast iron.
Check back for:
Cinnamon Buns in a Cast Iron Skillet Recipe
Pizza in Cast Iron Recipe