Cooking with cast iron

Tim Sousa cast iron utensils is extremely versatile and economic alternative to expensive copper and copper clad cookware. If you are not currently in use at least a couple of cast iron pans in the kitchen, you should really consider.

Cast iron has several advantages over other cooking utensils. tool cast iron is an excellent conductor of heat and storage, in order to obtain uniform heating over the entire surface of the pan. If it is not wood, flat handles cast iron, you can use it either on the stove or oven. Properly seasoned and cared for, cast iron is just as sticky as any fancy non-stick pans. Cast iron is very durable. Some of you have cast iron cookware in the kitchen of his grandmother, who is still in excellent condition. Cast iron utensils are very cheap compared to the fancy copper pots.

On the other side of the coin, there are disadvantages of cast iron. Cast iron pans are very heavy. If not treated properly, cast iron stoves tend to rust. Cast iron pans must be washed by hand, they are not dishwasher safe. Cast iron pans require a bit more maintenance than regular meals (but not much more). If you have good care of your cast, it will give you years of use. Some cast iron comes pre-seasoned, so you do not need to season it yourself.

If you need for the season, she rubbed with oil, shortening or lard and heat for one hour in an oven at 300 degrees. Then remove the pan and let cool. You can repeat this procedure several times to strengthen the ties of spices. What spices do, it fills the pores of the iron with oil and help prevent food from sticking and creating a protective coating .

You should never use soap on cast iron pan. Just clean with warm water and a plastic scouring pad, do not use steel wool, or it can destroy the seasoning (if this happens, just re-season the pan). Dry the pan thoroughly with paper towels, lint-free. Keep the container out of the deck to prevent the formation of moisture and cause rust fly.

Other cast iron care tips: Do not use cast iron to cook acidic foods in cast iron is a reactive metal and reacts with acids. Do not use cast iron pots for storing food, you can use to keep warm during the meal, but if the meal is finished, move the food to the proper containers, and wash the pan.

If you currently do not have cookware cast iron, and suggest taking a test. A skillet and pan pots are good for starters. Can be used for frying, frying, stew, y. Even used two pans as makeshift sandwich.

What the disadvantages of cookware cast iron, are much lower than the benefits. Properly cared for, kitchen utensils, cast iron will last for years of good food.