In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.
1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
Friday, May 23, 2008
Thursday, May 22, 2008
An EASY Way to Measure Shortening
My Aunt taught me this trick many years ago. If you ever need to get the right amount of Shortening for say...Your home made Pie Crust, here is a simple yet easy way to do it.
Most Pie Crust recipes call for 1/2 cup of shortening. If you don't have a measuring cup, or you are just trying to save a little time, you can take a 1 cup measuring cup and fill it to the 1/2 cup line with COLD water, then you can spoon in your shortening, butter, or margerine until the water level reaches the 1 cup line. This will give you the 1/2 of shortening, butter or margerine that you need for your recipe. Just remember to use COLD water as warm water will melt what ever it is you are trying to measure.
I use this method everytime I bake as it is faster and cuts down on the dirty dishes I have when I am through baking. Try it and let me know what YOU think.
Most Pie Crust recipes call for 1/2 cup of shortening. If you don't have a measuring cup, or you are just trying to save a little time, you can take a 1 cup measuring cup and fill it to the 1/2 cup line with COLD water, then you can spoon in your shortening, butter, or margerine until the water level reaches the 1 cup line. This will give you the 1/2 of shortening, butter or margerine that you need for your recipe. Just remember to use COLD water as warm water will melt what ever it is you are trying to measure.
I use this method everytime I bake as it is faster and cuts down on the dirty dishes I have when I am through baking. Try it and let me know what YOU think.
Wednesday, May 21, 2008
Old Fashion Cooking
Old Fashion Cooking
I remember when I was growing up how my Great Aunt loved to cook. I used stand in the kitchen talking with her and watching her and asking questions like, "how did you learn to cook so good.." and then listening to her stories of how she learned to cook from HER mother while growing up during the depression.
My Great Aunt passed allot of her knowledge onto me and today I still LOVE to cook the old fashion, making everything from scratch using very little if any store bought ingredients. In my eyes she was the best cook around.
Now my Grandmother, the canning conesiuer in the family, taught me a few things as well, like the proper temprature at which to cook a Thanksgiving Turkey, and how to can tomatoes and make my own Jams and Jellies. She too, learned to cook from her mother as a child during the great Depression.
I plan on, in this blog, to share with you some of the recipes and ways to cook that I have learned from my Great Aunt and Grandmother. I hope you will visit often to check out what's new.
I remember when I was growing up how my Great Aunt loved to cook. I used stand in the kitchen talking with her and watching her and asking questions like, "how did you learn to cook so good.." and then listening to her stories of how she learned to cook from HER mother while growing up during the depression.
My Great Aunt passed allot of her knowledge onto me and today I still LOVE to cook the old fashion, making everything from scratch using very little if any store bought ingredients. In my eyes she was the best cook around.
Now my Grandmother, the canning conesiuer in the family, taught me a few things as well, like the proper temprature at which to cook a Thanksgiving Turkey, and how to can tomatoes and make my own Jams and Jellies. She too, learned to cook from her mother as a child during the great Depression.
I plan on, in this blog, to share with you some of the recipes and ways to cook that I have learned from my Great Aunt and Grandmother. I hope you will visit often to check out what's new.
Some Helpful Information
Below you can find allot of information on not only old fashion cooking but how to Plan for, shop for and cook a great meal and some really EXCELLENT recipes.
Check out how easy it is to plan, shop for, and make 100 meals in 100 days.
Ever though about writing your own Cookbook? I have and I am the process doing so, using these EASY ways, check it out!
Some Great recipes. Allot of these are JUST like my Great Aunt and Grandmother used to make. This is a GOTTA HAVE for every cook.
45 different recipe ebooks FULLY downloadable. Loaded with everything from 120 Jams and Jellies Recipes to 111 Egg recipes.
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