Cast Iron Cookware Facts that Every Cook Should Know
“In the age of breakable, Teflon-coated cookware, here’s a naturally non-stick and “forever by your side” cookware!”
Do you think you know your cast iron cookware well? Well, cast iron is not only about “seasoning,” “sturdiness” and “sizzling grills”; there’s lot more to this heirloom-worthy cookware! But it is not all roses! Here’s divulging some facts about your favourite cookware!
1. It doesn’t heat up all that evenly
So, you turn on the burner, place your cast iron pan and then it will instantly warm up. Right? Not actually.
Cast iron does not heat evenly. It does get super hot and holds in heat longer than other materials (making it great for putting a sear tikki), but it doesn’t heat up super quickly. It takes some time, and (if you don’t know the right way) heats up rather unevenly.
2. It needs to be preheated
If you want the entire pan to be red hot, you’ll need to preheat it. And to heat it evenly, you need to move/spin/rotate the pan around the burner while it’s preheating.
Pro tip: To check if it is heated (don’t touch), flick a sprinkle of water, if it sizzles and evaporates, the pan is hot enough!
3. Soap is not essentially its enemy
Unlike what you have heard innumerous times, you can use a bit of dish soap to clean your cast iron. Fret not, we are telling this from experience and research. Once your pan develops a dark, smooth seasoning, there’s no way a little bit of soap is going to remove it. So, go ahead; clean your beloved pan (but not to your heart’s content) with a soapy sponge.
4. But water can be its worst enemy
Iron rust when exposed to water for too long. So, don’t leave it in the sink, rise and dry it immediately after use. And also leave wet tasks like boiling water to your other cookware and let your cast iron handle the tasks of searing, baking, frying, and other non-water-based cooking.
5. You can easily recover your rusted cookware
So, there’s a ghastly rust all over your cast iron cookware and you are about to throw it? Don’t! Rather bring out the steel wool and give it a really good scrubbing. When you’ve removed all the rust and cleaned the skillet thoroughly, dry it off and repeat the seasoning
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