Cookware -- Whats In It?
Debbie Overstreet and Susan Daniel

Defined Tag: Magnalite Cookware.

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.

Have you ever wanted to buy new cookware but didn’t know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware.

Cast Iron -- Your grandmother probably had a cast iron skillet. It is heavy an inexpensive. It also conducts heat slowly and evenly and can be used in the oven or on the stove.

Copper -- Copper is popular because it conducts heat evenly and quickly. It is a very good choice for frying and sautéing. It is also very pretty.

Aluminum -- This is inexpensive, lightweight, and responsive to heat. However, it can affect the taste of the food you eat.

Stainless Steel -- It is moderately priced and is very strong. It usually is mixed with an aluminum or copper core to help conduct heat. And it too is very pretty.

Non-Stick -- With a non-stick surface, food does not stick to the pan and cleanup is easier. If also cuts down on the amount of fat that is needed for cooking. When cleaning up, you will want to stay away from abrasive cleaners.

Finding the right cookware for your cooking style is very important. If ease is on your mind, then non-stick is the way to go. However, you may be more interested in the beauty of copper. But no matter what your choice, there are many options in the market place to find your new cookware.

Copyright © 2005 Susan Daniel and Debbie Overstreet


 

About The Author...


About Susan and Debbie: Susan and Debbie are internet marketers. You can review more articles and Web sites on cookware and recipes by visiting www.thecookwaresite.com.