Cast Iron Question

[bluie]

Very informative thread. My mother always washes her ancient iron frying pans with soap and water and they stay seasoned and non stick. I could never accomplish that with my new iron pans. I will try some of the tips here, and then maybe I can use mine for something besides baking cornbread.

 

[Stevida]

My husband is addicted to using cast iron - that is ALL we have now. He LOVES

his pans. We have at least 12 that hang in the kitchen.

Cast Iron Rules -

1. NEVER use soap on the pot - lean with hot water only - if it is extra dirty use kosher salt for grit to clean. (this does work wonders)

2. Coat with a fine layer of oil after cleaning

3. Oil prior to use

4. Add food when the pot is hot only

5. Do not cook acid in the pots - like tomatoes.

Some of the pots we have are 50+ years old and look brand new. I think we only bought 5 or 6 new, the rest were old from auctions. To season to re-season you give the pot a heavy coat of oil and put it in the oven for an hour at a very, very high heat. it allows the oil to seep into all the pores and seal the pot.

Other than the the fat they are heavy - its worth it for the fast cooking and the way they retain heat!!

 

[Guitartists]

http://whatscookingamerica.net/Information/CastIronPans.htm

I find this link very helpful with cast iron