Because Food Taste Better!
There are several reasons why many of us Tractor Enthusiast love Cast Iron cookware, many won't use anything else. Besides being an ideal heat conductor, cast iron heats evenly and consistently, is inexpensive, retains heat, and will last a lifetime with the proper care. There are some among us that are using cookware that is over 100 years old!
When seasoned, a cast iron pan will be stick resistant as good a Teflon! When you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water.
Season
Most people are not sure how to season cast iron (a lost art due to pulling it out of the box and start cooking mentality that we have grown to love).
To season your cookware, first warm your pot or skillet, then rub a thin layer of shortening or corn oil, or beacon grease (what are going to use that beacon grease for any way?) all over the surface of the pan, inside and out.
Lay the pan upside down inside a 350 degree oven, but I also found that an outdoor grill work great too. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning.
The shortening, oil, or grease will turn is to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot.
Note: cast iron retains heat very well, so allow for ample cooling time. Some cooks recommend repeating this process one, or even two times, before using your cookware.
Using Your Cast Iron (Skillet)
Preheat your cookware before preparing your meal. Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface. If water disappears immediately after being dropped, the pan is too hot and will surely burn your food. If water only rests and bubbles, the pan is not quite hot enough.
Note: Dutch oven cooking most receipts will not require preheating.
Cleaning Cast Iron
You do not want to damage the season on the Cast Iron. Pour out as much of the contents, DO NOT Scrape it clean with any medal utensil! If you need to scrape it clean use a wood or bamboo utensil. Avoid using soap and water!
Heat up the cast iron to around 200 degrees F. Pour in (for a large pan or Dutch oven) 1/3 cup of cooking oil with a 1 tsp of salt. Swish it around with a wooden paddle. The salt collects everything, then scoop out the muck. Wipe it clean with cooking oil and a rag.
The residual heat will dry the light coating of oil.
The don’ts of Cast Iron
Do not pour significant amounts of cold liquid in to a hot skillet or pot; this can cause the cast iron to break.
Do not wash cast iron in the dishwasher, soak in water, or use strong detergents
Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans
There are several reasons why many of us Tractor Enthusiast love Cast Iron cookware, many won't use anything else. Besides being an ideal heat conductor, cast iron heats evenly and consistently, is inexpensive, retains heat, and will last a lifetime with the proper care. There are some among us that are using cookware that is over 100 years old!
When seasoned, a cast iron pan will be stick resistant as good a Teflon! When you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water.
Season
Most people are not sure how to season cast iron (a lost art due to pulling it out of the box and start cooking mentality that we have grown to love).
To season your cookware, first warm your pot or skillet, then rub a thin layer of shortening or corn oil, or beacon grease (what are going to use that beacon grease for any way?) all over the surface of the pan, inside and out.
Lay the pan upside down inside a 350 degree oven, but I also found that an outdoor grill work great too. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning.
The shortening, oil, or grease will turn is to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot.
Note: cast iron retains heat very well, so allow for ample cooling time. Some cooks recommend repeating this process one, or even two times, before using your cookware.
Using Your Cast Iron (Skillet)
Preheat your cookware before preparing your meal. Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface. If water disappears immediately after being dropped, the pan is too hot and will surely burn your food. If water only rests and bubbles, the pan is not quite hot enough.
Note: Dutch oven cooking most receipts will not require preheating.
Cleaning Cast Iron
You do not want to damage the season on the Cast Iron. Pour out as much of the contents, DO NOT Scrape it clean with any medal utensil! If you need to scrape it clean use a wood or bamboo utensil. Avoid using soap and water!
Heat up the cast iron to around 200 degrees F. Pour in (for a large pan or Dutch oven) 1/3 cup of cooking oil with a 1 tsp of salt. Swish it around with a wooden paddle. The salt collects everything, then scoop out the muck. Wipe it clean with cooking oil and a rag.
The residual heat will dry the light coating of oil.
The don’ts of Cast Iron
Do not pour significant amounts of cold liquid in to a hot skillet or pot; this can cause the cast iron to break.
Do not wash cast iron in the dishwasher, soak in water, or use strong detergents
Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans
