Cast Iron Cookware
Cooking with cast iron cookware is a firm favourite amongst professional chefs and these pans will last a lifetime if you season them correctly and take care of them.
Seasoning cast iron is essential to helping prevent this cookware from rusting or corrosion.
How to season cast iron?
- You must wash your cast iron cookware (even when it is new!) with warm, soapy water and a scouring pad. This will remove the protective coating which is found on all new cast iron pans.
- Dry your cast iron cookware thoroughly with a drying cloth and even place your pan in the oven for a minutes to thoroughly dry it before coating with oil.
- Coat the pot, pan and lid with oil, lard, etc.
- Place the lid and the pan upside down in the oven at high temperatures (150°C to 260°C) for approximately an hour to make sure you have a protective layer of seasoning baked onto the the pan which forms a non stick surface and helps to prevent rust.
- Repeat steps three, four and five.
- When washing your pan after cooking it must be seasoned. Place your pan on the heat and add some cooking oil to the pan.
- Using a paper towel, spread the oul across the cooking surface, bare surfaces and the bottom of the pan. Heat slowly until smoke appears and then turn off heat and cover pan.