In the age of non-stick, it gets easy to forget your kitchen’s dear old friend, the cast iron cookware. For those mouth-watering grills, crunchy veggies, or adding a char to your wraps, these cast iron wonders are worth investing in. But, if you’re one of those who think maintaining cast iron cookware is a herculean task, we are here to bust a few of those myths. With proper care and exact seasoning, the cast iron pan can survive for decades. This guide by JCPenney will help you on what to do next after picking a new one. Keep scrolling to unlock the secret for a long-lasting cast iron pan.
How To Season Your Cast Iron Cookware
- Scrub off any rusty or lumpy patches sticking onto the pan. This will be the last time you’ll use soap or scrub onto your pan, so really get into it.
- Preheat the oven to 180 degrees and rinse the cookware thoroughly. Use a paper towel and wipe a thin layer of oil inside the pan once it’s dry. Use oil with a high smoke point.
- Using a roasting tray with a grid, lay the pan upside down and bake the pan for an hour in the oven.
- Turn off the heat and allow the pan to cool to room temperature along with the oven. You can repeat this process as many times as you like or allow the seasoning to build up as you cook.
Cooking Made Easy
When people say – cooking in cast iron pans is easy, does it make you look at them like they just landed from a different planet? But, in reality, it is easier to cook in cast iron cookware. All you need to do is keep these few rules in handy.
- Always heat the cookware properly before using it. It means putting it on pre-heat at low or mid-flame while you chop your veggies, marinate your meat, or getting things together.
- Normally we all drizzle oil onto the base of the pan before we cook. With cast iron, especially griddled cast iron, brushing oil onto your meat or veggies makes more sense before you cook them. This will prevent the oil to cascade into the grooves of the pan.
- If you’re searing steak, don’t flip them constantly. Let the meat cook to its full cooking time on one side and then flip to the other. This will caramelize the sugar in meat and prevent it from sticking.
A Little Bit of Care
- Never plunge your hot pan into cold water. Allow it to come to room temperature and then wash it.
- If bits of food are stuck onto the pan, remove them once the pan is cold. It’s best not to use a scrubbing brush – go for a combination of a little coarse of salt and a cloth to get off those stains.
- If there is zero food residue, once the pan is cold, run it under the tap. Don’t use soap use a damp cloth to remove extra residual oil.
With just knowing these tricks, you can be searing your meat, griddling veggies, crisping the chicken, or baking skillet brownies at ease. Click loads of pictures of your next kitchen adventure and tag us at #AllAtJCP. Then, follow us on Facebook, Twitter, and Instagram to see if you are featured.