| Author: Judy Simpson |
Cast iron cookware has been around for hundreds of years, and for good reason. Nothing sticks to seasoned cast iron cookware, it won't peel or scratch. Plus it is even rust resistant if seasoned properly.
Dutch ovens and Jambalya pots are great to use. They heat evenly which stops hot and cold spots from forming, and prevents burnt food.
Seasoning Your Cast Iron Cookware
The reason you should season your cast iron cookware is so oil can be absorbed into the iron. This creates a non-stick, rustproof finish.
The first thing you should do in order to season your cookware properly is to wash your cookware thoroughly. Use a stiff brush with hot soapy water. You need to wash off the wax coating manufacturers put on the cookware to protect it from rust during storage.
Make sure to rinse and dry completely your cookware. Now oil your iron inside and out with vegetable shortening and lard. Next bake your cast iron cookware in an oven at 350 degrees for an hour, and let it cool slowly.
If you continue to season your cast iron cookware every so often it won't peel, scratch, or rust for many years. |
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