Flintlock54
6 pointer
... or cast iron cookware. For me, whether it is on my kitchen stove or over a campfire, food taste better when cooked in cast iron. I'm not sure why but I believe it is cast iron's ability to transfer heat evenly over its entire surface.
While reading some of the post I noticed folks, including myself, refering to well seasoned cast iron skillets or griddles. Whlie most of us may know what we are talking about, I also realize there may be some folks that don't know what we are talking about. It is to those that I share what limited knowledge I have.
If you are going to start cooking with cast iron, new cookware must be washed in hot soapy water to remove the rust preventative applied by the manufacturer. Rinse well and dry with paper towels.
The cookware must now be seasoned. I know there are other methods out there but this is the way my Mom taught me and her Mom before her. I have useable cookware from both so I know this works.
Set your oven at 250 degrees for 8 hours. Slather the cookware inside and out with Crisco and place in oven. I put a cookie sheet in the bottom rack to catch the drippings if any. After the time is up take the cookware out and wipe any excess of with a paper towel. I have never had any excess nor have I had any drippings but why take the chance.
Cleaning is a little different. If soap hits your cast iron afer seasoning the seasoning is gone and you will have to start all over again. I use hot water and a plastic scrubbie rinsing and scrubbing until I am satisfied it is clean, then dry with a paper towel and put a light coat of Crisco in the inside of the pan and place on stove top. Bring heat up to temperature, Crisco liquifies, remove from heat and wipe any excess out with a paper towel.
And that is how I do it.
While reading some of the post I noticed folks, including myself, refering to well seasoned cast iron skillets or griddles. Whlie most of us may know what we are talking about, I also realize there may be some folks that don't know what we are talking about. It is to those that I share what limited knowledge I have.
If you are going to start cooking with cast iron, new cookware must be washed in hot soapy water to remove the rust preventative applied by the manufacturer. Rinse well and dry with paper towels.
The cookware must now be seasoned. I know there are other methods out there but this is the way my Mom taught me and her Mom before her. I have useable cookware from both so I know this works.
Set your oven at 250 degrees for 8 hours. Slather the cookware inside and out with Crisco and place in oven. I put a cookie sheet in the bottom rack to catch the drippings if any. After the time is up take the cookware out and wipe any excess of with a paper towel. I have never had any excess nor have I had any drippings but why take the chance.
Cleaning is a little different. If soap hits your cast iron afer seasoning the seasoning is gone and you will have to start all over again. I use hot water and a plastic scrubbie rinsing and scrubbing until I am satisfied it is clean, then dry with a paper towel and put a light coat of Crisco in the inside of the pan and place on stove top. Bring heat up to temperature, Crisco liquifies, remove from heat and wipe any excess out with a paper towel.
And that is how I do it.
