Cast iron cookware is high, considered perhaps the best type of cookware, has, thanks to the many positive attributes to it. Cast iron provides excellent heat retention and diffusion properties, which can not easily compete with the modern types of pots.
Cast iron cookware is created when the molten iron directly into the form, as the desired type of cookware is dominated cast. Once the iron cools and is ready for use, the curing process lasts. Many companiesTheir pre-season cast iron cookware, before being sold, so make sure you find out if your order is preseasoned, or if you must go through the process once you get the pots and pans. You may also find that, after many years of use your iron you may need reseasoned. A season (or reseason) your cast iron cookware, simply follow these steps:
Wash utensils in hot water and soap. Use soap this time only for Dry Rinse tool and complete. (Expect discoloration onTowel - this is normal). Apply a thin layer, even to shorten time (Crisco, Wesson, etc., do not use shortening or butter flavored) for the wiring with a soft cloth or paper towel. Apply all over the area - including inside, outside handle e. Season and cover, if the piece contains. Preheat oven to 350 degrees. Place pieces on a shelf high on the head. Place aluminum foil on a baking tray and oven rack below to catch any drippings. Bakefor an hour, then turn off oven, let the piece remains in the oven until cool. Get a clean piece, use boiling water and a plastic brush. Do not use soap if you are not going reseason. Do not put in the dishwasher.
Cast iron has many advantages over other types of pots. This traditional way of cooking is able to withstand enormous amounts of heat without the worry of distortion or damage. The wild nature of the kitchen makes it a good choice for cooking foodssuch as stews or braised meats that are cooked for a long period of time. General use of iron cookware can cause a large area to develop a "stick", making it ideal for eggs and other foods tend to cling to traditional pots. In addition to the creation of good food, there are also health benefits of food production in iron connected. During the cooking process a small amount of iron from the pots will penetrate the food. Individuals with anemia and other ironIron deficiencies can benefit from additional food taken. In contrast to these services, but people can use with hemochromatosis (iron overload or other problems) can easily be adversely affected.
In recent years, was also cast iron coated with enamel outer shell made available. Enameled objects have a paint glaze. This enamel coating protects against rust and corrosion, eliminating the need to season pans, allowing you to cleanmore traditional methods. Can stop the pigments in the preparation of enamel covered product also very bright colors, creating visual interest for your most used piece.
Many pieces of cast iron cookware for generations as a family heirloom or souvenir of the past. Regardless of the type of iron you choose, whether traditional or enamel coated, you can be sure that with proper care, the piece can last a lifetime and more.
