Iron Preseasoned
Iron Preseasoned
Cast iron cookware is highly regarded as possibly the best type of cookware thanks to the numerous positive qualities it possesses. Cast iron provides excellent heat retention and diffusion properties that simply cannot be rivaled by modern types of cookware.
Cast iron cookware is created when molten iron is poured directly into mold that is shaped like the type of desired cookware. Once the iron cools and is ready for use, the seasoning process must take place. Many companies preseason their cast iron cookware before it is sold, so make sure to find out if your purchase is preseasoned, or if you need to go through the process once you receive your cookware. You may also find that after many years of use, your cast iron may need to be reseasoned. In order to season (or reseason) your cast iron cookware, simply follow the following steps:
- Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. (Expect discoloration on the towel – this is completely normal.)
- Apply a thin, even coating of melted shortening (Crisco, Wesson, etc; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply over entire piece – including inside, outside, and handle. Season lid as well if your piece includes one.
- Preheat oven to 350 degrees. Place piece on top shelf, upside down. Place aluminum foil on a baking sheet and place on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn off oven, letting the piece remain in oven until cool.
- To clean piece after use, use boiling water and a plastic scrub brush. Do not use soap unless you plan to reseason. Do not put in dishwater.
Cast iron has many benefits in comparison to other types of cookware. This traditional type of cookware is able to withstand enormous amounts of heat without the worry of warping or damage. The rugged nature of the cookware makes it a great choice for cooking foods such as stews or braised dishes which must be cooked for a long span of time. General use of iron cookware can cause it to develop an extremely “non-stick” surface, making it ideal for eggs and other foods that tend to cling to traditional cookware. In addition to creating exemplary food, there are also health benefits associated with preparing foods in cast iron. During the cooking process, a small amount of iron is leached from the cookware into the food. Individual with Anemia and other iron deficiencies can benefit from the additional iron ingested from the foods. In contrast to those benefits though, individuals with with hemochromatosis (or other excess iron issues) may suffer slight negative effects.
In recent years, cast iron has also been made available with an enamel coated outer covering. Enamel coated items have a vitreous enamel glaze. This enamel coating protects against rusting and corrosion, eliminates the need to season the cookware, and allows you to clean with more traditional methods. The pigments used in creating the enamel covered finish can also product extremely vibrant colors, creating more visual appeal for your piece.
Many piece of cast iron cookware are past down through generations as a type of family heirloom or keepsake. Regardless of the type of cast iron you choose, whether traditional or enamel coated, you can be sure that with proper care, your piece can last a lifetime and even longer.
http://en.wikipedia.org/wiki/Cast_iron_cookware
http://www.katom.com/cast-iron-cookware.html?cmpid=articles
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Old Mountain Cast Iron Preseasoned 8qt Dutch Oven ,feet $89.99 |
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Cast Iron Preseasoned 8qt Dutch Oven &Feet Old Mountain $69.97 |
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5 qt PreSeasoned Cast Iron DUTCH OVEN w/ Legs & Griddle $60.60 |
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Cast Iron PreSeasoned 8qt Dutch Oven Feet Old Mountain $59.89 |
How to season / clean cookware cast iron?
I grew up with my grandmothers cast iron pans are old and jealous of my mother since I moved out of the house. I bought one preseason one today and I'm not sure what to do with it. I wiped down with an oiled paper towel and put it in the oven for half an hour, then wiped the excess oil in preparing for first use. Is this correct? Besides, what I use to clean? We used to put mums in the dishwasher and it was okay but I suppose it will ruin the seasoning of this new pan? I've heard soap is very good and others never say to wash with soap. Which is better?
If you can help to NEVER use soap on your cookware cast iron. I love mine and have grown it for years. Now I have my mother. As a child I watched her clean that place of fire and that's where I clean mine now. I hope to that the fire is extinguished and coal are good and hot and let the pan (or whatever) sit with some of the coals in and around it. After the coal is cool me carefully remove the pan from the chimney and clean it with newspaper, cleaning all the ash. I work with it until it is clean then start adding the oil (I use bacon grease because mom always did) and heating on the stove burner, making sure it does not burn. Clean the sides and then to out and add more and do it again until I am satisfied enough to cure. This process need not be, but once a year. Just to clean each Once you clean out and add more oil. Nfd ♥
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Lodge Logic 12-Inch Pre-Seasoned Skillet $18.97 The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require “seasoning.” To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother’s ancient, blackened skillet, you might have no idea how to turn your new pan into su… |
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Lodge Logic Dutch Oven with Loop Handles $90.00 Lodge, the world’s leader in cast-iron cookware, crafts this revolutionary Dutch oven that is preseasoned so it’s ready to cook right out of the box. Designed to replicate the all-encompassing heat of an oven on the stovetop, Dutch ovens are ideal for meat-and-vegetable dishes such as savory pulled pork or chicken cacciatore. The 5- and 7-quart capacity is perfect for family-sized servings and a c… |
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Old Mountain Preseasoned Double Pie/Sandwich Iron $29.71 old mountain preseasoned double pie/sandwich iron – this is a high quality old mountain piece. these are great for placing any kind of food in between the double walled cast iron “pre-seasoned” pans while staying back away from the heat of the outdoor fire measuring 28″ long x 8″wide. cleaning: after cooking in your old mountain cookware it can be cleaned by putting in hot water and bringing to a boil. never use detergent to clean seasoned cookware as it will remove the seasoning: also avoid putting hot cast iron into cold water. this can cause cast iron to warp or crack. after pouring out boiling water wipe dry with a paper towel. if something sticks to the surface dislodge it by simply using a spoon. do not use any abrasive item to scrub cookware. again this can cut into seasoned surface. while pan is still warm from washing apply a fine coating of oil or spray on all surfaces. if metallic taste or signs of rust are noticed simply wash with hot soapy water. scour off the rust and then reseason your cookware. store your cast iron cookware in a cool dry location. if storing with lid place a paper towel between the lid and base to allow circulation of air. seasoning: this is a simple process of oil absorbing into into the pores of your iron cookware leaving a black nonstick surface. follow instructions below if your old mountain cookware ever requires reseasoning. 1. preheat oven to 350 degrees. 2. wash cast iron with hot soapy water and a stiff brush. rinse and dry. 3. completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat). 4. place cookware on middle rack for 30 minutes. remove cookware and wipe it almost dry to prevent pooling of shortening or oil. place back in oven for another 30 minutes essential for any kitchen old mountain cast iron cookware heats evenly retains the heat and is more versatile than any other type of cookware available. cast iron will fry saute grill |
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Old Mountain Cast Iron Preseasoned Square Skillet $21.75 old mountain cast iron preseasoned square skillet – measures 5″ x 0.75″ square. cleaning: after cooking in your old mountain cookware it can be cleaned by putting in hot water and bringing to a boil. never use detergent to clean seasoned cookware as it will remove the seasoning: also avoid putting hot cast iron into cold water. this can cause cast iron to warp or crack. after pouring out boiling water wipe dry with a paper towel. if something sticks to the surface dislodge it by simply using a spoon. do not use any abrasive item to scrub cookware. again this can cut into seasoned surface. while pan is still warm from washing apply a fine coating of oil or spray on all surfaces. if metallic taste or signs of rust are noticed simply wash with hot soapy water. scour off the rust and then reseason your cookware. store your cast iron cookware in a cool dry location. if storing with lid place a paper towel between the lid and base to allow circulation of air. seasoning: this is a simple process of oil absorbing into into the pores of your iron cookware leaving a black nonstick surface. follow instructions below if your old mountain cookware ever requires reseasoning. 1. preheat oven to 350 degrees. 2. wash cast iron with hot soapy water and a stiff brush. rinse and dry. 3. completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat). 4. place cookware on middle rack for 30 minutes. remove cookware and wipe it almost dry to prevent pooling of shortening or oil. place back in oven for another 30 minutes essential for any kitchen old mountain cast iron cookware heats evenly retains the heat and is more versatile than any other type of cookware available. cast iron will fry saute grill roast stew bake as well as the guarantee of an old mountain skillet to keep the orneriest of husbands in line! |
Paula Deen – Cast Iron Molds and Decorative Cast Iron Pieces – Cooking.com
