Thursday, July 13, 2017

The 6 Biggest Cast-Iron Cooking Myths

Myth # 1 Multi Rounds of  Seasoning
Many guides will have you repeat the lengthy process of oiling your pan and seasoning it in the oven three to four times. It's not a bad idea if you're being extra cautious, but simply using your pan on a day-to-day basis will naturally continue to build up a layer of seasoning over time.
I find the best way to keep seasoned is use it to fry chicken or fish in Crisco twice a month.



Myth #2: You Can't Use Soap to Wash Your Pan
No, using soap won't wash away the precious seasoning you've worked so hard to build up. That magical layer isn't just any old oil that will dissolve in a bath of citrus-scented suds, but polymerized fat that's chemically bonded to the surface. So go ahead: Break out the double-sided sponge and clean to your heart's content. Just make sure you dry your pans thoroughly after it's been washed. It also doesn't hurt to rub on a thin film of oil afterward to keep it from rusting.)
I dry mine on the gas range with a hot flame for 60 seconds.
Myth #3: You Shouldn't Cook Acidic Foods in Cast Iron
You shouldn't dump vinegar into an unseasoned skillet that's straight out of the box, but everyday acidic foods, like citrus,red sauce and wine, will rarely cause a strong enough reaction to leave you worried about off-metallic flavors. This thing's a boss, remember?
I make huge batches of red sauce, as my Mom always did.


Myth #4: You Have to Stick with Wooden Utensils
Again, the polymerized oil that makes up your cookware's seasoning is highly resilient stuff. This doesn't mean you should use a knife to scrape off any burnt bits, but when it comes to using a good set of metal tongs don't hold back.




Myth #5: Delicate Foods Will Stick to Cast Iron
As long as it's well oiled and properly preheated, cast iron has no problem letting go of stickier foods. Go ahead: You can fry up flaky fish fillets.
Cast iron makes golden brown toasted rolls for Lobster Salads


Myth #6: Cast Iron Heats Very Evenly
One of the (very) few things these pans aren't good at is heating evenly. You might notice cooler areas mixed in with hot spots while you're cooking. What these dense, heavy tools are excellent at, however, is radiating and holding onto heat, which is why they're our go-to choice for a crispy.

1 comment:

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