How to Properly Season, Clean, and Care for Cast-Iron Cookware
Cast-iron pans are common cooking pans found in kitchens because of their non-stick, seasoning properties. The more you use it, the better because it helps with seasoning. They need to be washed and seasoned properly for optimal performance. First, look at some of the uses for them.
What are Cast-Iron Pans Used For?
Cast-iron pans are typically used for meats because of their non-stick qualities. They are also great for skillets or other foods that may normally cling to microscopic roughness of metal on pans. The non-stick properties influence easy cleanups too.
What Did the Video Say About Cast-Iron Maintenance?
Seasoning a cast-iron pan is very important along with maintaining it, which includes three different processes. The first one is a typical cleaning. Cleaning starts with hot water and light scrubbing with a stiff brush. Soap is not used because the seasoning strips off. Then, it is to be dried off completely and placed on the burner, low heat, to evaporate moisture. When the moisture is gone, spread vegetable oil on it with a paper towel. Rub the oil in until it is gone. You may have to change out paper towel pieces during this step. A well-maintained pan is solid black and smooth.
Next, the video discusses how to fix a burned or sticky iron pan. Before cleaning, heat the pan on a medium flame until a drop of water can evaporate from it. Pour vegetable oil and Kosher salt into the pan to spread around with paper towel. Now the pan will be hot so use tongs to hold the paper towel for scrubbing purposes. The process is completed by cleaning and repeating as necessary.
The last process is seasoning a dry pan. First, the pan should be heated on a medium flame until a drop of water can evaporate. With tongs, wipe paper towels dipped in vegetable oil on the surface until it is smooth and black.
With proper care, you will have long-lasting pans!
See the how to video on page 2