Have you inherited an antique cast iron cookware that has been passed on to you from your great great family tree? Are you struggling of maintaining it so it won’t get rusty. Here is ways you can do that.
I love my cast iron skillets, passed down from my Mom; I remember her using them to make delicious fried chicken dinners, cornbread to go with our Great Northern beans and the best popcorn. The only thing I did not remember was what she did to keep those skillets nice and clean. Some folks dries their cast iron cookware slowly on the stove and then lightly grease them with oil. What I usually do is first we would need a thin coat of cooking oil. You can use a spray oil if you have one.
This process is called seasoning. The importance of seasoning serves as a natural way of creating a non stick surface for your cast iron skillet. Even if your inherited skillet or Dutch oven has been neglected and rusty, you can restore it by seasoning it again.
The more you do it the better it will become. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning must be done on both inside and outside part of your cast iron. You also need to season your lid. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.
Here are the steps to seasoning your cast iron utensils.
1. First, wash with hot water and stiff brush.
2. Rinse it well. Pat dry it with paper towel.
3. Apply a thin coat of shortening both inside and out
4. Preheat oven to 350 degrees and line oven rack with foil to catch drips
5. Put cookware upside down on the upper rack of your oven and bake for one hour.
6. Let the cookware cool before taking it out of the oven.
7. Store it in a cool, dry place and allow air to circulate around it
8. Never wash in a dishwasher.