Grandma's Magic Pan: Adventures in Cast Iron Cooking

Why Use Cast Iron?

Benfits of using cast iron cookware

• It is the Original Non-Stick Cooking surface!
• 100% NATURAL
  Made from the elemental metal iron. It even adds a teeny, tiny bit of natural iron to your diet.
• It is SAFE & NON-TOXIC
  Unlike chemically synthesized non-stick coatings (Silver-stone, Teflon, etc.) and aluminum which has become questionable.
  -Over-heated synthetic non-stick surfaces emit toxic gasses that kill pet birds and produce flu-like symptoms in humans.
  -High concentrations of aluminum are found in the brains of Alzheimer's patients.
• FLAVOR
  Adds a special home-cooked flavor you can't get any other way.
• EVEN HEATING
  Iron has excellent heat diffusion and retention properties.
• VERSATILE
  Works just as well in the oven, on the stovetop, open fire, or BBQ grill.
• DURABLE
  Properly cared for cast iron cookware can last a lifetime...even longer as a wonderful family heirloom.
  It simply improves with age!

Cast Iron Dos & Don'ts

• AVOID using harsh DETERGENTS/grease cutters
  This will remove the seasoning.
• AVOID placing COLD COOKWARE (room temperature) on a very HOT ELEMENT.
  The heat-shock could warp or crack the metal. Place cold cookware on a cool element and head gradually.
• NEVER wash in the DISHWASHER!
  This will remove the seasoning and rust your pan. Always hand wash Iron Cookware.
• NEVER put cast iron away WET
  (It will rust!)
• DO NOT USE FOR food STORAGE.
  Food left in cast iron too long will take on a metallic taste and acidic foods (beans, tomatoes) and will damage the seasoning.
  Cast Iron is only meant to hold food long enough for cooking and/or serving.
• ALWAYS store in a COOL, DRY place.
  Ensure good air circulation- if the pot has a lid, store it seperately from the pot or place a dry paper towel between the 2 pieces to allow good air circulation.

Cleaning Cast Iron Cookware

Keep my skillet clean & seasoned

1. SALT & OIL RUB
   1. While the pan is warm (not hot!) scrub the inside with a tablespoon of coarse salt (kosher salt works well) and a small amount of olive oil.
   2. Rub with a small piece of an old cotton cloth or paper towel.
   3. Rinse with cold water.
2. VEGGIE WASH SCRUB
   Use veggie wash (this is milder than soap) and a stiff or natural fiber or nylon brush.
3. HOT WATER SCRUB
   Scrub the pan with very hot to boiling water and a stiff natural fiber or nylon brush.
4. STARCH BOIL & PEEL
   1. Boil a solution of cornstarch or rice starch and water in the pan while tilting it so that the boiling solution reaches all the way up the sides.
   2. Pour out the grease-water-starch solution, and peel off whatever dries onto the sides of the pan.
   3. Rinse the pan in hot water.

Seasoning Cast Iron Cookware

What it is, what it does, and how to achieve it

1. PREHEAT OVEN to 350° F (175° C).
2. WASH new cookware in hot, soapy water with a stiff brush.
3. RINSE and DRY completely.
4. APPLY a thin COAT of pure, MELTED COOKING OIL to the ENTIRE PIECE.
   Use an oil that is SOLID at room temperature:
   BACON GREASE
   COCONUT OIL
   GHEE (Clarified Butter)
   RENDERED ANIMAL FAT (LARD, BEEF TALLOW, etc.)
   VEGETABLE SHORTENING
   (Liquid oils are fine for cooking in the pan, but tend to become "sticky" if used in the seasoning process.)
5. PLACE cookware UPSIDE DOWN in oven.
   BAKE for 1 HOUR
6. ALLOW cookware to COOL COMPLETELY before removing cookware from oven.
7. STORE in a COOL, DRY PLACE where air may circulate freely around all pieces.
8. To RE-SEASON a Pan:
   Follow the above steps EXCEPT DO NOT SCOUR WITH SOAPY WATER. Instead, use one of the processes described here in the "Cleaning Cast Iron Cookware" module.