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07/11
06:11
Looking After Cast Iron Cookware
Cast iron pots and pans have many advantages over other materials used in cook-ware. Cast iron is relatively cheap to produce, but is heavy and hard wearing. Its ability to heat very evenly, and retain heat for a long time help prevent burning, and allow foods to be cooked with less energy, and kept warm with none.
There is one possible disadvantage of cast iron as a material though; it needs to be cared for correctly to remain working well, and lasting a long time. If you have any Lodge cast iron cookware, or other seasoned items in your kitchen you will need to follow the following rules to ensure the pieces last for generations:
- Always pre-heat cast iron slowly for 5 minutes or so before adding oil and starting to cook.
- Use silicone or wooden utensils that won’t scratch the surface.
- Never put hot pans in cold water.
- Always wash by hand using hot water and perhaps a little soap, but never harsh detergents, using a nylon pad that won’t scratch.
- Dry thoroughly after washing, and store in a dry and well ventilated area, since trapped moisture might cause rust spots to form.
- Re-season if the surface coating becomes damaged.
Caring for cast iron cookware is straightforward as you can see. It might need re-seasoning if the non-stick patina inside has been damaged by too vigorous washing, or use of metal utensils. It is simply a matter of washing thoroughly, drying and then wiping inside and out with vegetable oil. Once any excess is wiped off the pot should be baked in a low to medium oven for three hours, above a tray to catch any excess oil.Re-seasoning should be required very rarely and is very simple. It is most likely if a “helpful” friend washes the pot in harsh detergent or with a scourer, so this might be one item you like to wash up yourself!