Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I've always used cast iron. My Grandma gave me a few of her old ones when I was 17 yrs old, and I remember how everyone wondered why I used such olddated pans when this wonderful teflon invention has come along. Here's what I do with a new pan: Wash the pan with mild soapy water and give the bottom and sides a good coating of shortening or butter and bake about one hour in a 300 degree oven. If you season with oil from a bottle it will give it a sticky coating which I don't recommend. Repeat this process another time. Then just start using right away. When I wash after cooking a meal I soak it for 2-3 minutes and it cleans right out. I dry the pan with a paper towl and sit it on the burner on a low flame to make sure it's completely dried. This prevents rust if you store it damp. Don't toss pan if you store it and do see rust, you can clean it off. The more you use your pans the better they work. Keep your eyes open for ones from the thrift shop, some of those are the best. My brand is " Lodge. " One of the best benefits of cooking in cast iron is, you get trace amounts of iron in your food. Believe me they are by far the best investment and you won't be sorry. I have even baked a few good dishes in them, they work perfect in the oven too. Hope this helped, Donna melissa_hopp <hoppmel wrote:--- In , Cathrine Qua <cathrineq@r...> wrote: > And on that note, any veteran cast iron folks with tips on seasoning the > pans, or anything else? > > Cathrine > MY THOUGHTS EXACTLY!! Thanks for asking... m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Thank you, Donna! I just ordered a set of three pans, a dutch oven, and a griddle. I'll season like you said, and then freecycle my Teflon! Cathrine GeminiDragon wrote: > I've always used cast iron. My Grandma gave me a few of her old ones > when I was 17 yrs old, and I remember how everyone wondered why I used > such olddated pans when this wonderful teflon invention has come > along. Here's what I do with a new pan: Wash the pan with mild soapy > water and give the bottom and sides a good coating of shortening or > butter and bake about one hour in a 300 degree oven. If you season > with oil from a bottle it will give it a sticky coating which I don't > recommend. Repeat this process another time. Then just start using > right away. When I wash after cooking a meal I soak it for 2-3 > minutes and it cleans right out. I dry the pan with a paper towl and > sit it on the burner on a low flame to make sure it's completely > dried. This prevents rust if you store it damp. Don't toss pan if > you store it and do see rust, you can clean it off. The more you use > your pans the better they work. Keep your eyes open for ones from the > thrift shop, some of those are the best. > My brand is " Lodge. " One of the best benefits of cooking in cast > iron is, you get trace amounts of iron in your food. Believe me they > are by far the best investment and you won't be sorry. I have even > baked a few good dishes in them, they work perfect in the oven too. > Hope this helped, Donna > > melissa_hopp <hoppmel wrote:--- In > , Cathrine Qua > <cathrineq@r...> wrote: > > And on that note, any veteran cast iron folks with tips on seasoning > the > > pans, or anything else? > > > > Cathrine > > > > > MY THOUGHTS EXACTLY!! Thanks for asking... > > m > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Thank you so much. I have a sm old cast iron pan that I haven't used and wanted to. Now I know how to get it ready for cooking. I'm tossing my Teflon. Jane I've always used cast iron. My Grandma gave me a few of her old ones when I was 17 yrs old, and I remember how everyone wondered why I used such olddated pans when this wonderful teflon invention has come along. Here's what I do with a new pan: Wash the pan with mild soapy water and give the bottom and sides a good coating of shortening or butter and bake about one hour in a 300 degree oven. If you season with oil from a bottle it will give it a sticky coating which I don't recommend. Repeat this process another time. Then just start using right away. When I wash after cooking a meal I soak it for 2-3 minutes and it cleans right out. I dry the pan with a paper towl and sit it on the burner on a low flame to make sure it's completely dried. This prevents rust if you store it damp. Don't toss pan if you store it and do see rust, you can clean it off. The more you use your pans the better they work. Keep your eyes open for ones from the thrift shop, some of those are the best. My brand is " Lodge. " One of the best benefits of cooking in cast iron is, you get trace amounts of iron in your food. Believe me they are by far the best investment and you won't be sorry. I have even baked a few good dishes in them, they work perfect in the oven too. Hope this helped, Donna Quote Link to comment Share on other sites More sharing options...
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