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Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that ...
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
The good news is the best way to maintain seasoning is to put your cast-iron pan to work. Cooking anything with fat (meaning oil, shortening, or butter) will help bake layers into the pan ...
Cast iron is known for conducting heat consistently, meaning your food comes out evenly cooked every time. What's more, if cast iron is seasoned and maintained properly, it becomes naturally nonstick.
Using mild soap on well-seasoned cast-iron cookware will not damage the seasoning. This is not because modern soaps are gentler than older soaps. Kappa-maki contains cucumber and no seafood. Sushi does not mean raw seafood; some sushi, such as kappamaki, contains no seafood. The word refers to the vinegar-prepared rice the dish contains.
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [8]
(Many cast iron aficionados say soap is a no-no and insist pans should be rubbed down only with salt after cooking.) The best oil to season your cast iron, according to Ross, is Crisco.
The Griswold cast iron foundry was based in Erie, Pennsylvania; and until the early 1900s, cast-iron items from this company were marked with an "ERIE" logo. In the early 1900s, this was changed to a "GRISWOLD" logo, and it is this logo that is most commonly associated with Griswold cast-iron cookware. [citation needed]