Those cooks who own a cast iron frying pan usually rave about just how good these cooking utensils really are.
A good quality cast iron frying pan, such as the Lodge Logic cast Iron Frying Pan that has been properly seasoned is an absolute pleasure to cook with.
They will heat up evenly and consistently because cast iron is an excellent heat conductor.
They are also very inexpensive and with a little care they can last for several generations, they are a great asset in any kitchen.
If you have a cast iron pan that has been correctly seasoned you will be able to cook without any added oil, the food will just glide off the pan just as good as from any teflon coated pan and you can even put them into the oven and they will not warp or crack, and cleaning them is also a simple task as nothing will stick to the surface of a well seasoned pan.
Have you ever wondered why many chefs still rely on their trusty old cast iron cooking frying pans? The answer is that they cook better than any other type of pan.
If you don't own one of these, then I would suggest that you invest in one, as you will find it a delight to use in your kitchen.
Don't believe the stories that you hear about everything sticking to a cast iron pan, the secret is to season the pan correctly before using it and then it will perform better than any other.
How to season your pan.
Seasoning cast iron cooking skillets, pots and pans is not difficult, just follow the steps outlined below and you will have the perfect pan.
Firstly, if you are about to buy a new pan then it is advisable to get one without a wooden handle, as these cannot be used in the oven.
Also note that a new pan will have a protective coating on it to stop it from rusting, this coating must be removed before you do anything else.
You can accomplish this by using very hot water and a scouring pad and a bit of good old fashioned elbow grease (hard scrubbing that is) Then apply a thin coating of a vegetable oil like sunflower or canola oil.
Do not apply too much as it will only run off in the oven can could cause a mess.
Then place the pan into the oven upside down and put a sheet of foil under the pan to catch any excess oil that will run off.
Heat up the oven to between 350 and 500 degrees and leave the pan in there for about 1 hour.
It is best to do this at least twice to be sure that the pan has been seasoned well.
This will open the cavities in the pan allowing the oil to penetrate deeply into the surface thus giving the surface a beautiful non-stick quality that will give you excellent results with your cooking.
It also stops water from getting to the pan and causing it to go rusty.
When you have finished seasoning cast iron cooking skillets, pots and pans, they should be a rich black colour and this is just how you want the pan to look.
With proper care your pan will last for generations.
After having seasoned your new cast iron pan, do not undo all the good work by putting it into a dish washer to clean it.
Always hand wash your cast iron skillets to keep it looking and working perfectly.
It is advisable to re-season the pan if food should start to stick again.
A good quality cast iron frying pan, such as the Lodge Logic cast Iron Frying Pan that has been properly seasoned is an absolute pleasure to cook with.
They will heat up evenly and consistently because cast iron is an excellent heat conductor.
They are also very inexpensive and with a little care they can last for several generations, they are a great asset in any kitchen.
If you have a cast iron pan that has been correctly seasoned you will be able to cook without any added oil, the food will just glide off the pan just as good as from any teflon coated pan and you can even put them into the oven and they will not warp or crack, and cleaning them is also a simple task as nothing will stick to the surface of a well seasoned pan.
Have you ever wondered why many chefs still rely on their trusty old cast iron cooking frying pans? The answer is that they cook better than any other type of pan.
If you don't own one of these, then I would suggest that you invest in one, as you will find it a delight to use in your kitchen.
Don't believe the stories that you hear about everything sticking to a cast iron pan, the secret is to season the pan correctly before using it and then it will perform better than any other.
How to season your pan.
Seasoning cast iron cooking skillets, pots and pans is not difficult, just follow the steps outlined below and you will have the perfect pan.
Firstly, if you are about to buy a new pan then it is advisable to get one without a wooden handle, as these cannot be used in the oven.
Also note that a new pan will have a protective coating on it to stop it from rusting, this coating must be removed before you do anything else.
You can accomplish this by using very hot water and a scouring pad and a bit of good old fashioned elbow grease (hard scrubbing that is) Then apply a thin coating of a vegetable oil like sunflower or canola oil.
Do not apply too much as it will only run off in the oven can could cause a mess.
Then place the pan into the oven upside down and put a sheet of foil under the pan to catch any excess oil that will run off.
Heat up the oven to between 350 and 500 degrees and leave the pan in there for about 1 hour.
It is best to do this at least twice to be sure that the pan has been seasoned well.
This will open the cavities in the pan allowing the oil to penetrate deeply into the surface thus giving the surface a beautiful non-stick quality that will give you excellent results with your cooking.
It also stops water from getting to the pan and causing it to go rusty.
When you have finished seasoning cast iron cooking skillets, pots and pans, they should be a rich black colour and this is just how you want the pan to look.
With proper care your pan will last for generations.
After having seasoned your new cast iron pan, do not undo all the good work by putting it into a dish washer to clean it.
Always hand wash your cast iron skillets to keep it looking and working perfectly.
It is advisable to re-season the pan if food should start to stick again.