Caring & Seasoning of Cast Iron

Season your cook ware for flavor and to make it work better and last longer.


~SEASONING~

1. Wash, rinse & dry thoroughly.
Using a mild soap and a stiff brush or plastic bun.
This will be the only time you use soap. NEVER use an abrasive detergent.

2. Grease cook ware with a thin coating of SOLID vegetable shortening.
DO NOT USE salted fat, like margarine or butter. Heat utensil, then spread the
vegetable shortening over the entire surface using a paper towel or cloth.
Be sure that the entire surface of the utensil, including all corners has been
thoroughly coated.

3. Place utensil in cold oven, then heat to 300 degrees for 1 hour.
This will smell, but it is normal. Remove from oven and allow to cool.
This completes the seasoning of the utensil. It is now ready to use!


~Using and Caring for you Cast Iron~

To use your cast iron, give it a quick wipe with a paper towel or clean rag just
enough to remove any accumulated dust. When you are using your cast iron,
remember to allow the piece to come up to cooking temperature before you add
your cooking oil.

Just remember this simple rule: Hot Skillet, Cold Oil.
This rule will prevent a lot of sticking problems.
Cast iron should be cleaned as soon as you are finished cooking.

After each time the utensil is used, wash with hot water (DO NOT USE SOAP)
and a brush or plastic bun. Rinse and dry thoroughly.
(I heat my on the stove just a little to make sure it is dry, so it does not rust.)
Then be sure you coat the entire cooking surface with a thin coating of solid
vegetable shortening, wipe with a paper towel and store.
This keeps the utensil seasoned!

Once in a while, you may want to 'burnish' the cooking surface.
Follow the directions in the paragraph above, up to the point of adding the solid vegetable shortening. After the piece is totally dry, pour in a small
amount of ordinary table salt. Using a paper towel, burnish the surface of the
piece using the salt as a fine grit polishing compound.
Remove the salt and continue with the solid vegetable shortening.

Cast iron heats evenly, so you will not need to use extremely high heat.
Use medium to medium high on stove or in oven.

Sticking, rust, metallic taste or discolored foods are signs of inadequate or
improper seasoning or may result from watery or acidic foods.
If this happens, repeat the seasoning starting with step 1 above.

DO NOT over heat or leave empty utensil on burner or in heated oven.
Never place utensil on a already heated burner.
Intense or uneven heat may cause your utensil to warp or crack.

When storing, always store with the lids off. Store in a warm dry place.
You may want to place a paper towel inside utensil to absorb any moisture.

If you have an old, rusty piece of cast iron that you would like to begin using,
place it upside down over a roaring fire in a fireplace
or camp fire until it is extremely hot. This will remove most,
if not all, of the rust and other accumulated contamination.
Remove from the fire using care as it is HOT.
You may need to use some fine steel wool or ash from the camp fire,
to remove stubborn accumulations.
Then proceed with the seasoning starting with step 1 above.

Cast Iron cook ware will turn black with use, this is normal!

With proper care and seasoning of your cast iron, your food will have a better favor.

I CAN CERTAINLY SAY, "THE OLDER IT GETS, THE BETTER IT IS."

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