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When cleaning the enameled cast iron routinely after a cooking session or a recipe, remember a few important tips. First, avoid washing the enameled cast iron immediately after cooking in it.
Part of what makes cast iron so great for cooking is that layer of seasoning it gets after regular use (you’ll also want to season your pan before its first-ever use). Seasoning is basically a ...
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 ...
Most often you can clean a cast-iron pan by simply wiping it down with a dry paper towel or cotton dishcloth. If the pan is well seasoned, bits of burnt, stuck-on food will come right off.
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.
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 ...
That being said, you’ll want to clean cast iron right after cooking by rinsing with hot water and a bit of mild dish soap if necessary. To get off any stuck-on food, use a stiff non-metal brush.
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]