SHUT IN CAST HOW TO
Now that you know all there is to know about how to clean a cast-iron skillet, you’re probably ready to give your cast iron a test drive, right? Fried chicken is a good place to start. What to cook (and not cook) in your cast-iron pan Simply scour your pan with salt and steel wool or a chain-mail scrubber to remove the rust, then reseason the pan. But don’t toss that pan if rust does appear. Keep your cast-iron cookware in a dry place with the lids off to avoid rusting-and do not cook with rusty cast iron! The rust isn’t toxic, but it will discolor your food and impart an unpleasant metallic flavor. Then turn off the heat and let the pan cool to room temperature. Return the pan to the stovetop and heat until the fat is just starting to smoke. Allow to dry for a few minutes, then use a cloth or paper towel to rub it with a thin layer of shortening, lard, bacon grease, or a neutral high-heat cooking oil. After rinsing, dry your cast iron well with a clean cloth and then place it on the stovetop over low heat. Not properly drying a cast-iron pan can cause it to rust. $18 at Amazon Dry your cast iron completely every time The more you use your pan, the stronger the layer of seasoning becomes, which not only reinforces the nonstick surface but also helps ward off rust. The bond between cast iron and fat is especially strong because cast iron is more porous than other metals used for cooking. This process, where fat bonds with metal, is called polymerization and results in a pan with a darker surface and a slick, nearly nonstick coating. That goes for cast iron, as well as carbon-steel and even well-worn sheet pans. This seasoning is some form of fat (animal or vegetable) baked into the metal. We’re not talking about salt and pepper here. To soap or not to soap? What’s the best way to season it? And what’s with store-bought pans that claim to be preseasoned? Take a deep breath, people-we’ve got answers. And that's no small task because no other piece of cookware incites greater debate and worry over its care and maintenance. But in order to do all this, cast iron has to be well taken care of. Properly seasoned and maintained cast iron can last for generations and sustain a longer-lasting easy-release surface than contemporary nonstick pans. Cast-iron cookware holds a special place in our hearts-and our kitchens-because it’s economical, durable, and versatile and it offers excellent heat retention. So you want to know how to clean a cast-iron skillet.
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