Dutch Oven and Cast Iron Cooking, Revised & Expanded Third Edition. Группа авторов

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      Cast iron cookware will maintain an even cooking temperature once heated.

Prepping & Caring for Cast Iron

      Seasoning

      Seasoning is the process of preparing the cast iron cookware for use. There are two objectives to this process:

      1.Coat the cookware to prevent rust

      2.Create a natural, permanent, nonstick cooking surface

      Seasoning is an easy, but very important, first step when using cast iron cookware. Unlike synthetically coated cookware, cast iron items can be seasoned and their cooking surfaces restored. When you season a cast iron utensil, you are preventing rust and providing the cookware with a natural, permanent, nonstick surface. Remember: It takes some time and use after seasoning before a pan will develop the shiny, black surface of your grandmother’s cast iron cookware. A black, shiny skillet is a well-seasoned skillet! Follow these steps to season your cast iron cookware. Never season your cookware inside because of the smoke, smell and potential fire hazard that are part of the process.

      New Dutch ovens and other cast iron pieces have a protective wax coating to prevent rust during shipping. If you have a new cast iron piece, remove any paper labels and place it on heat on a barbecue grill to burn off the protective wax coating.

      Lightly grease your cookware, inside and out. Suggested oils for this process include vegetable oil, solid Crisco, bacon grease or lard because they offer a low burning point.

      Place your cookware in your barbeque grill or outdoor cook stove. You do not want the oil to pool anywhere in your cookware during the seasoning process, so be sure to turn it bottom side up. If you are seasoning a Dutch oven, put the lid on top of the legs. Heat the cookware on medium heat until it turns black and the oil is burned into the surface. You will want the heat around 500°F–550°F to burn the oil in. If you are using an outdoor cook stove, put about 25–30 briquettes into the stove to reach the proper temperature. You will notice that sometime during this process, smoke will come out of your barbecue grill for about 20 minutes or so. This is normal. Remember, you are burning oil into the pan, creating the nice black look that you want. After one hour, turn off your grill and let the cookware cool by itself. Your cookware will be EXTREMELY hot, so cooling will take some time. It is helpful to let the cookware sit overnight. Then, it will be cool in the morning.

      After your cookware has cooled, check your progress. Your cookware should be a nice black color. If you see what look like freckles on the surface, part of the protective wax coating was not removed before seasoning. To address this, scrub those areas to remove the wax, and then repeat the seasoning process.

      If the cookware is not as black as you’d like, repeat the process using a slightly higher heat setting on your grill. Remember, you want your cookware to be black, not brown. A brown color means you need to season at a higher temperature.

      Acidic foods, such as tomato sauce, might remove some seasoning. Lightly oil your cookware after preparing acidic foods and place it upside down in your grill for 30 minutes to reseason it.

      Every part of a cast iron cookware item will need to be lightly greased with vegetable oil or shortening, bacon grease, or lard—not just the interior.

      If cast iron cookware is maintained and seasoned properly, it will retain a natural, nonstick surface.

      After seasoning, allow cast iron cookware items to cool overnight in a grill.

       Keep Mosquitos at Bay

      Add some sage or rosemary bundles to your campfire to repel mosquitos. Your campsite will smell amazing and become a bite-free zone.

      Once seasoned to a shiny, black finish, your cast iron cookware can be used to cook a variety of delicious meals.

      A mixture of water and apple cider vinegar can be used to clean off any leftover food particles.

      Cleaning

      Pans may be cleaned without water by scrubbing them with coarse salt or a plastic scraper and then simply wiping them with a clean rag or paper towel. They may also be washed with very hot water and a stiff nylon brush or scrubber, rinsed and wiped dry. It’s best to avoid dish soap (it strips off the seasoning and can seep into the metal), but if you feel it’s necessary to get your pan clean, use it sparingly and then refresh the seasoning.

      Natural apple cider vinegar is also an excellent cleaning tool for cast iron. Mix 4 parts water and 1 part vinegar together and put the mixture in a spray bottle. While your cookware is still warm, spray it with the water/vinegar mixture and cover it with the lid for a few minutes. You will notice that any food left in the pan will become soft. Just use coarse salt or a plastic scraper to scrub off the food residue. Then wipe with a clean rag or paper towel. Repeat as necessary.

      To evaporate any remaining moisture and prevent rust, heat the cookware on a stovetop at a low heat.

      Drying

      Wipe cookware with paper towels or old towels (cast iron can leave black stains). Then, set it on a burner over low heat to remove remaining moisture and prevent rust. Periodically, lightly coat the inside of the warm pan with oil or shortening and return to low heat for 1 to 2 minutes to refresh seasoning. This is only recommended if you intend to use your pan again within a short period of time. Otherwise, do not oil your pan, as the oil can become rancid if left for a long time between uses. Let the pan cool completely before storing. Remember, cast iron cookware can get hot fast! Use a hot pad!

      Storing

      After all the moisture has been removed from your cookware and it has cooled down, put a paper towel over the top so half hangs inside and half hangs outside the cookware. Then, put the lid on. If you have a storage bag, place the cookware in the bag. Store it in a dry location. Remember not to reseason your cookware before storage unless you intend to use it again immediately. Otherwise, the oil could go rancid before your next use.

      Do not reseason cookware before storing unless it will be used immediately—the oil could become rancid if it sits for too long.

      Removing rust

      If you have inherited an old cast iron piece or stored one that СКАЧАТЬ