I'm reading about buying a set of cookware, and i dont get this:
"Cleaning up cast iron can be as simple as wiping it with a paper towel or soft cloth if the skillet has been seasoned correctly. At the other end of the spectrum lies a skillet that requires a lot of elbow grease and time to clean it up. Some people believe it's a good idea to have at least one well-seasoned cast iron skillet waiting in the pantry."
Can someone explain? Thanks!!!
2006-12-25 13:22:58 · 11 answers · asked by Katie 2 in Food & Drink ➔ Other - Food & Drink
A cast iron skillet will provide the best cooking you can produce if it's kept correctly seasoned.
A well-seasoned cast iron skillet has had a lot of oil gently cooked into the iron, actually. It will stay slick.
How you do it is you always cook with oil. After use, you wipe out the skillet well several times with paper napkins or paper towels. Basically you clean it this way.
If it's not satisfactorily clean after wiping, then you can wash it in soap and water (do not put in the dishwasher - you can't keep it seasoned that way).
As soon as it's washed and rinsed, dry it with a towel and then put it in the over at 200 degrees long enough to get it good and warm. Take it out of the oven and put a little solid Crisco in it and wipe it completely around the inside to recoat it with fresh oil. After it is well-cooled and the Crisco rehardens, wipe it back out with paper towels again as completely as you can.
If you repeat that regimen every time you use it, after about 20 uses your skillet is seasoned and you will never have sticking problems. As a bonus, you'll have the best quality fried food you can have, and also as a bonus you'll pick up enough iron from the skillet that you won't have iron shortage problems in your diet.
Just don't let the skillet get too hot like my daughter did the other day and burn off the seasoning. Then you have to start all over.
2006-12-25 13:36:57 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You can't beat a good cast iron skillet. They are the best skillets to cook with. About once a year, I put mine in my self-cleaning oven when I turn it on and it cleans it up to where it looks like a brand new one. Then I wash it warm soapy water, dry really well and then coat with vegetable oil with a paper towel. I wipe it really well to make sure you get off all of the excess oil. This is seasoning the skillet. You be good to it and it will be good to you. They last a lifetime!!
2006-12-26 04:03:24 · answer #2 · answered by Bren 3 · 0⤊ 0⤋
Well Seasoned Cast Iron
2016-11-08 05:01:38 · answer #3 · answered by Anonymous · 0⤊ 0⤋
To season your iron skillet:
Make sure your skillet is clean (wash and dry it if necessary)
Take some vegetable oil and put on a paper towel and rub on iron skillet. Place in 200 degree oven for 45 minutes. Remove from oven and let cool. Rub with paper towel to remove any excess oil.
Your skillet is now seasoned. Depending on what you cook, you shouldn't have to wash it everytime you cook. Just wipe it clean and it will be fine for the next time you want to use it.
On occassion you will have reseason it.
2006-12-25 13:29:18 · answer #4 · answered by celizabeth 2 · 0⤊ 0⤋
Instructions to season a skillet
STEP 1: Scrub a new skillet with steel wool to remove its protective coating, and wash with mild, soapy water. (If reseasoning an old skillet, just scrub with hot water and a brush.) STEP 2: Use a paper towel to coat the skillet with vegetable oil. STEP 3: Heat, uncovered, for 2 hours in an oven at 250 degrees F. STEP 4: Let cool before use. Tips & Warnings
Once you've seasoned a skillet, avoid washing it with soap whenever possible. Clean instead by wiping with a damp cloth after each use. If you must wash it, clean with mild soap, avoiding detergents and scouring pads; rinse and wipe dry immediately after washing, then oil lightly with vegetable oil.
If food sticks to the skillet after cooking, rub with a paper towel and an abrasive such as salt, then reapply vegetable oil. Store uncovered.
If food starts sticking to the skillet during cooking, reseason it.
2006-12-25 13:26:16 · answer #5 · answered by Contessa 2 · 5⤊ 0⤋
Seasoning cast iron cookware is coating the inside with oil, shortening, or lard and baking it at 200 degrees F for about two hours to cook the fat onto the iron. Food doesn't stick when done properly. Redo after cooking with liquids.
2006-12-25 13:41:06 · answer #6 · answered by debop44 3 · 0⤊ 0⤋
over time the surface creates a carbon coating from cooked on foods. if it is scraped off with say a steel type cleaning pad the process needs to be started all over again. this causes the foods to start sticking again. after cleaning it helps to season it with a layer of cooking oil and wiped off with a paper towel then back to the cupboard it also prevents rust.
2006-12-25 13:37:33 · answer #7 · answered by Brent L 1 · 0⤊ 0⤋
Yes.
If you have a cast-iron skillet, be mindful of what you cook in it. They absorb everything they come into contact with, and so it is not recommended to clean them with soap and water (you will taste soap in the next few meals).
Simply wipe (scrub, if necessary) and put it away (once its cooled).
Make sure everything you cook is fully prepared to avoid unsanitary conditions.
2006-12-25 13:29:30 · answer #8 · answered by Anonymous · 0⤊ 0⤋
well oiled and heated to high temperature (350 degrees) to set or season it.
never wash a cast iron skillet with soap....
it destroys the seasoning.
2006-12-25 14:31:58 · answer #9 · answered by Chef Bob 5 · 0⤊ 0⤋
It simply means to use it with out scrubbing it out.
then some will even add a teaspoon of oil then wipe it off then put it away for another time.
http://whatscookingamerica.net/Information/CastIronPans.htm
2006-12-25 13:26:55 · answer #10 · answered by rob u 5 · 0⤊ 0⤋