Cleaning and Seasoning Cast Iron Cookware

Are you one of the many who believe that maintenance of cast iron cookware is not worth the effort? Do you think your non-stick cookware is "good enough" because it's easier to keep up? Do you think the non-stick coating that comes off in your food is acceptable? I don't and I'm here to debunk the myths about cast iron.

There are two kinds of cast iron readily available for purchase: natural and pre-seasoned.

Natural Cast Iron is going to need to be seasoned prior to use and the process is the same for reseasoning. First make sure that your cast iron pan is clean (cleaning instructions will follow). Pour a little oil in the skillet and use a paper towel to spread it around inside and out. Place it a 350 degree oven for 30 minutes. Take it out wipe off excess oil and stick it back in for another 30 minutes. That's it. Now that wasn't so hard was it? And now you have a beautiful utensil that is virtually non-stick and so much healthier to use than the coated cookware we are so fond of. People! That stuff is not good for you

Pre-seasoned cast iron is becoming more and more popular and for good reason. It's pretty much ready to use right out of the box. Give it a little swish with some hot water, dry it and you're ready to go. It's a beautiful thing. However, you still should know how to season your cast iron because even items that come pre-seasoned are eventually going to need a touch-up. DON'T PANIC! It's truly not that difficult.

To clean your cast iron: Make sure all leftover food is removed then fill your cast iron pan with hot water, let it soak a bit, use a scubbie on it if you need to, rinse it, dry it and you're done. It is not recommended to use detergent in your cast iron. It is porous and you don't want those pores retaining dish soap. Trust me. It will come clean! Don't be afraid. Conquer your fear and order some right now. www.HeavyMetalKitchen.com

Linda Skorick