When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. How to Season Your Cast-Iron Pan So That It Lasts Forever - AOL

   www.aol.com/lifestyle/season-cast-iron-pan-lasts...

   (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.

3. It's Easier Than You Think to Season a Cast-Iron Pan - AOL

   www.aol.com/easier-think-season-cast-iron...

   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 ...

4. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   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.

5. What does it mean to season a cast iron pan? - AOL

   www.aol.com/lifestyle/often-season-cast-iron-pan...

   The best way to season cast iron Dewey's tried-and-true method for seasoning a pan starts with stripping the old seasoning. "Wear gloves and goggles," he warns.

6. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included Griswold, which began production in 1865, Wagner in 1891, and Blacklock Foundry in 1896. The 20th century also ...

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods.