Answer

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   156

   

   7-10-11

   Mrs FF says:

   < What the finders found >

   Congratulations on your great new gift! Cast iron cookware is considered pretty fabulous stuff because it cooks evenly and lasts forever. There are also some health benefits associated with cooking foods in cast iron.

   “Seasoning” a cast iron pan (or skillet) isn’t hard — just a little time consuming. It serves the dual purpose of creating a non-stick surface and also prevents it from rusting. Most cast iron pans are dark gray when new, and as they are seasoned, become darker — even black. (Shown here is the Bayou Classic 3-Piece Cast Iron Skillet Set.)

   To everything, there is a season

   Here are some tips on properly seasoning your cast iron cookware:

   If your pan is new, wash it thoroughly for its last bath with soap (well, dish detergent) and water. Be sure it’s completely dry.

   We recommend using solid vegetable shortening to season your pan — vegetable oil, unfortunately, can make it sticky, and lard and butter run the risk of turning rancid. Use a paper towel to thoroughly coat the with the shortening (excluding a non-iron handle). Place the greasy pan on a foil-lined baking tray, upside down (to allow any grease to run out) and put it in a 300 to 350 degree oven for about two hours. Next, turn off the oven and allow the pan to cool inside, with the oven door closed, overnight or for at least six hours.

   Cleaning and upkeep

   To clean your seasoned pan, scrape it as clean as you can, then rinse it with hot water and use a soft sponge. Dishwashing detergent — or a trip inside your dishwasher — scouring sponges and other scrubbers will remove the seasoning coat, so take it easy. (Note that if your cast iron pans aren’t seasoned properly, they will leak dark liquid into food. )

   Other tips for cast iron pan care:

   • Don’t use high cooking temperatures — go with medium or medium-high settings.
   • Don’t keep food in the pan after it is cooked
   • Store your pans in a warm and dry place
   • Don’t put your lids on cast iron pans when they’re in the cupboard — if you do, moisture may cause the pan to rust.
   • Cast iron, especially when new, is best for cooking foods with a high fat content. Cook watery foods and those with a high acid content (tomatoes, for example) in other cookware.

   If your pan is imparting a particularly metallic flavor, it’s time to re-season the pan.

   This answer was adapted from an article Mrs FF wrote for ChefMom.com in April 2002, which is no longer online.

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