SUBMITTED BY Joanna Stringer Goff
Love Your Cast Iron….
Cast Iron Skillet Cleaning
1.If the pan is new, be sure any adhesive label is completely removed.
2.Wash, rinse and dry the utensil.
3.Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
4.Put your greased utensil in a preheated 350°F oven for 1 hour.
5.Remove, cool and store the pan.
To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.
I do believe my mother could have fried plutonium in her big skillet. A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let’s say you’ve just made tortillas (or fresh corn tortillas) and, after all that heat, the surface of your skillet looks dry. Just season it again before you put it away.
Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything.
Love Your Cast Iron….
Cast Iron Skillet Cleaning
1.If the pan is new, be sure any adhesive label is completely removed.
2.Wash, rinse and dry the utensil.
3.Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
Cast Iron Skillet Cleaning
1.If the pan is new, be sure any adhesive label is completely removed.
2.Wash, rinse and dry the utensil.
3.Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
4.Put your greased utensil in a preheated 350°F oven for 1 hour.
5.Remove, cool and store the pan.
To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.
I do believe my mother could have fried plutonium in her big skillet. A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let’s say you’ve just made tortillas (or fresh corn tortillas) and, after all that heat, the surface of your skillet looks dry. Just season it again before you put it away.
5.Remove, cool and store the pan.
To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.
I do believe my mother could have fried plutonium in her big skillet. A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let’s say you’ve just made tortillas (or fresh corn tortillas) and, after all that heat, the surface of your skillet looks dry. Just season it again before you put it away.
Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything.
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