How to Season a Cast Iron Pan: The Best Way

When it comes to cooking, a lot of it depends on the tools you use. The cast iron pan is probably one of the oldest and most needed utensils in the kitchen. You could use it for just about everything – from frying an omelette for breakfast to sautéing veggies for dinner. It’s truly a prized possession known for its versatility and ease of use passed on by grandmothers in many households. You heard us. The strong and sturdy pan is built to last for years, but just like any other cooking equipment, it needs to be taken care of.

The trick of maintaining a cast iron pan and making it last a lifetime lies in ‘seasoning’ or ‘curing’ it. Cast iron is a delicate material that may rust or chip off and therefore you need to pamper it time and again. If your food sticks to the pan, it’s probably because your cast iron pan is not seasoned right. Seasoning makes for a non-stick cooking surface naturally. It is a process of adding a protective coating that can help you use the pan better. Not only this, a well-seasoned pan can give you the crispiest pancakes or the best fried chicken without using too much oil. Moreover, the cast iron will not rust if it is properly seasoned. 

If you’ve never done it before or have just bought a new pan, it is well worth your time. Here’s how to season a cast iron pan. Learn it once and you’ll have it for life.

Things You Will Need:

Cast iron pan
Paper towel
Vegetable oil or butter
Sponge
Oven

Instructions:

Step 1: One of the simplest ways to season a cast iron pan is to rub some oil. You can use plant-based oils like sunflower or canola, but a lot of people swear by flaxseed oil. Pour in some oil and rub all over evenly, then use a paper towel to clean off the excess oil. A cast-iron pan is porous and the pores tend to soak in all oil creating a non-stick surface. Flaxseed oil gets more preference because it dries the hardest and creates a more long-lasting coating but it can also be a bit heavy on your wallet. Canola oil works as well. You can even try using butter or coconut oil; these may not be the best options though.

Step 2: Next, place the pan upside down in the oven and heat it to the highest. The heat allows the oil to break down and bond with the pan while forming a firm layer.  Leave it in the oven for an hour after which you can turn off and remove the pan when it is completely cool.

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If you’re seasoning a new pan repeat this process three to four times but with 30 minutes in the oven. This helps in giving a new pan a smooth, finished surface. If you are seasoning an old cast iron pan, your first step should be to remove the rust that has accumulated over the years. One way to do this is to make a mixture of salt and oil and scrub it all over the pan. Once done, dip the pan a few times on hot water to clean the surface. Another way to rescue a rusty cast iron pan is to submerge it in a tub full of white vinegar and water (half and half). Allow it to soak in for about two hours. The vinegar will help dissolve the rust. Later, scrub gently to scrape off the remnants.

Finally, here are the two most important things that you should bookmark. First, a cast iron pan that is seasoned well is used well. Second, every time you cook in your cast iron pan, you are actually seasoning it, which helps in filling up the pores that may have been exposed over the time. So, the simple rule is that the more you cook the smoother the surface will turn out to be.

A cast iron pan is also a very dependable cookware in your kitchen. Now that you have brushed up the basics, grab your pan and get cooking. Just promise us that you will keep it well-seasoned and cleaned. 

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This Is the Easiest Way to Clean a Burnt Pot So It Looks Shiny and New

From pro chefs to home cooks, it happens to all of us from time to time: You left dinner on the stovetop a little too long, and now you have a burnt pot to clean. Typically, this dreaded cleaning task means lots of scrubbing. Want to spare yourself the extra elbow grease? Follow the steps below for how to clean a burnt pot, starting with the gentlest method and working your way up. Instead of soaking in soapy water overnight, let white vinegar and some added heat lift away burned bits. Then, grab our editor-approved tool for tackling stuck-on food. Using this method, your pots and pans will look shiny and new in no time.

Before you get started, double check what material the pot or pan is made out of. The methods below work well on both stainless steel and enameled cast iron, but since aluminum is a reactive metal, you'll want to skip the vinegar technique on this material. If you're dealing with a burnt cast iron pan, follow the cleaning and seasoning instructions here. No matter what material you're dealing with, it's always a good idea to start with the mildest, least abrasive cleaning technique first.
What You'll Need:
    White vinegar
    Spatula
    Scrubber sponge
    Pan scraper ($3, target.com)
    Baking soda

How to Clean a Burnt Pot:

1. Deglaze with water: That's right, deglazing isn't just a cooking technique, it can be used for cleaning, too! Add a layer of water to cover the bottom of the pan, then heat on the stovetop. Let the water simmer for a couple minutes, then turn off the heat and carefully use a spatula or spoon to scape away burnt bits (grab the spatula you typically use with that pan so you know it won't scratch the surface).

2. Try it with vinegar: If deglazing with water didn't work, you can try the same technique with white vinegar on stainless steel or enameled cast iron pans (skip this step if you have an aluminum pan).

3. Scrape off stuck-on food: To remove stubborn burnt-on food, reach for these durable, dishwasher-safe pan scrapers. Made of hard polycarbonate, they quickly scrape away the toughest grime, but they won't scratch the surface of enameled pots or pans. They may even allow you to skip the steps of soaking and deglazing the pan first.

4. Now get to scrubbing: Hopefully the steps above have helped remove most of the food and char, but there may still be some brown discolored areas. For stainless steel and enameled cast iron (not aluminum), mix up a paste of one part baking soda to one part warm water and use it to scrub away the stains.
 
The Dos and Don'ts of Cleaning Pots and Pans:
Do soak your pans. When you're done cooking, get in the habit of letting your pots and pans soak in hot, soapy water while you eat. By the time dinner is over, the pan will be much easier to clean.

Don't scrub with steel wool (or a knife). This abrasive scrubber may scratch pots and pans.

Do keep an eye on your cooking. To prevent burned pots and pans in the first place (and for fire safety), always keep an eye on what you're cooking. Stir to make sure the food isn't sticking to the bottom of the pan, and lower the heat if necessary.

Don't procrastinate. Try to clean, or at least soak, the pan soon after using it (always let the pan cool slightly first). As cooked-on food gets cold, it becomes much harder to remove.

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Pot and pan cleaning guide

I  thought that if I add this post, it will be beneficial to all those ladies who have to scrub their pots and pans and those who prefer to  have them shining.

stainless steel-  hot water OR hydrogen peroxide + baking soda + scrubbing pad
Aluminum-  water+ cream of tartar optional white vinegar, scouring pad
glass- hot water + baking soda+ non-abrasive scouring pad + dish soap
copper- vinegar + salt + non-abrasive scouring  pad
cast iron  - pre-season = warm water  +  dish soap dry. cooking oil + bake
cast iron - cleaning- cooking oil or hot water + coarse salt + dish towel.
enamel -   baking soda +  warm water + soft bristle brush
anodized aluminum = dish washing detergent + hot water + non-abrasive sponge

to clean stainless steel sink- sprinkle baking soda all over, scrub with an old toothbrush or a sponge  OR
you can use lemon + salt to shine your stainless steel sink, cut a lemon in half, sprinkle salt over and scrub,  sprinkling more salt as you may need.

You may soak a thin muslin cloth in white vinegar and spread in on the sink, sprinkle baking soda liberally all over it, let it stand for 10-15 minutes, slowly rub around in circular motion, if need be once you remove the cloth, you can use a scrubber, then wash with water and wipe dry.

In the next post, it will be how to cook in a stainless steel pan/ pot without food sticking to it.

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How To Extend Life Of Cast Iron Pan

Cast iron pan is one of the essential kitchen vessel in many homes. It is also healthy to cook in iron pan, as it helps one to absorb iron, when wee cook in such pans. No wonder in earlier days, people weren't anemic, as they used lots of cast iron pans in their cooking ! Only thing, one should not leave the cooked food in the same pan, as it can turn colour due to the reaction of the chemicals from the food with iron. So, immediately transfer food to another pan !

Some people feel it is a tough job to clean cast iron pans. Now some simple tricks to clean then easily. Cast iron requires a lot of dedicated upkeep. Technically, you can simply rinse it with (a little) soap and water, but this much more intensive (and our preferred) cleaning method will ensure it lasts longer. 

Yet stuck-on food is a persistent issue with cast iron pans. Sometimes a heavier-duty method is required to clean it thoroughly, and it involves an item you have in your pantry right now. 

How To Season a Cast Iron Skillet

What You Need

Materials

• Dish soap
• Sponge or stiff brush
• Clean, dry cloths or paper towels
• Vegetable oil or shortening (or other oil of your choice)
• Aluminum foil

Instructions

1. Get ready: Gather your supplies and then preheat oven to 350°F.
2. Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it’s fine here since the pan is about to be seasoned.
3. Rinse and dry: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.
4. Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.
5. Rub: Use a clean cloth or paper towel to rub the coat around the entire skillet.
6. Flip the skillet over: Don’t forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.
7. Bake the skillet: Place the skillet upside down on the oven’s center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.
8. Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it’s cooled down, you’re good to go!

Note

• A seasoned skillet is smooth, shiny, and nonstick. You’ll know it’s time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

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http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet designs.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com