When my son Dan looked at his house first moved there recently, as my parents have a duty of some basic cooking utensils. These needs include some good cook books, some sharp kitchen knife and a well-seasoned Dutch oven.
Dan is a cast-iron oven, 10-inch Lodge brand that can be used both inside and outside. It 'the same brand, make, model and size of the oven I have used at least once a week for nearly 30 years. When I bought my new stove, so it seemed expensive.
ButDans oven was free because it was kept a little 'rusty and dirty in an old garage for years. A little 'elbow grease the cast iron back to mint condition.
If you are a recycler and often at flea markets and thrift stores, keep an eye out for good, useful tools cast iron cooking. Some rusty, dusty remnant of a camping trip can not end up getting a valuable addition to your kitchen utensils.
If properly seasoned, cast iron can be practicallynon-stick. The uniform heating and hot-holding capacity to make a good choice for cast iron frying, frying, baking and cooking stews, gumbo and soups.
But to buy quality pieces, so that your cast iron cookware can be with you for generations. I still have my grandmother in the 1918 regular pan. My daughter, Mary, DIB has a 80-year-old eggs, boil in pan 6 inches when it comes to quality, the experts know that some experts of iron can be higher than on the shelves.But buyers beware of used cast iron is best.
Start with us the piece with care. Dirt, dust and rust light usually not a problem, but it could be deep rust pitting. If the piece is painted, and has no cracks, pores, sprains, scratches or signs of abuse, do not buy it.
Then check the quality of the casting. Insert to a uniform thickness in the sides and lid, as deviations could lead to the thickness of the hot spots or cold. Make sure the lids sit firmly with no gaps orrocking. A cover is a custom seal, the pressure generated during cooking and helps retain moisture.
Once you purchase a piece used, it must be well seasoned. Seasoning is the black patina that protects the metal and makes it stick. If the salt does seem without flaking or rust stains, then a good cleaning, all that is required before use.
But most likely you will again have seasons, and there are several ways to achieve this goal. My brother, Michael,recovered a badly mistreated by immersing the melting furnace at night in a popular soft drink, then wipe with a wad of steel wool. When he finished, the brand new cast.
Want to cook a tomato or bean-flavored products in a cast again for the first time, because the acid will remove the seasoning. Then use the new, cast iron with experience, whenever possible. The more you use, the more experienced and the better it will work.
The Central OregonThe Dutch Oven Society, La Pine, o. On the basis, offers these guidelines for seasoning cast iron cookware.
Scrub out any dirt or dust. A cable or fiber brush works well for this first cleaning.
Remove the old metal spice naked Sun is visible. Start by rubbing the iron with steel wool. If necessary, use light sandpaper. In extreme cases, a particularly difficult piece by a body shop and have it sandblasted.
As soon as you wash with a shiny metal, and dry the pieces.Then, lightly wet the surface with vegetable oil so it is shiny, but the puddle of oil. I prefer solid fat for seasoning, but there are also commercial products available.
Place the cast in a preheated 350 degree oven and bake for about an hour. It will be smelly and smoky, so if you have a gas grill, get it out. Place the piece upside down on the lower grille and hood. Turn off the heat when the smoke stops and the grill and let cool castcompletely. This technique can be repeated until the preferred color of black and the level of non-stick.
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