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Kitchen Tips: Keeping Cast Iron Clean
There are two aspects to consider if you like to use (or would like to use) cast iron pots. The first is that they are terrific for cooking with despite their weight, and the second is that they are high maintenance. New pots must be seasoned and this will need to be on a fairly regular basis throughout the life of the pot, especially if there are long periods during which they are idle. Frequent use will usually keep the pot sealed. To season, it's not sufficient just to heat oil in the pot. It needs to be wiped all over with oil and then baked in an oven preheated to 200°C, 400°F, for thirty minutes. Leave to cool in the oven. After use, rinse out the pot (never use soap or detergent which removes the seal), wipe with oil and reheat on a burner. Once again allow it to cool where it is before handling it. If the pot becomes badly soiled on the outside, use an oven cleaner but be careful that you do not get any of the chemical on the inside. Rinse off after two hours and reseal in the oven as above. Of course, an alternative to all this work is to buy coated pans, such as those made by Le Creuset, which are pretty much maintenance free. However expect to pay well for the privilege. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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