Reseason the cast iron cookware

Rub a thin layer of shortening or cooking oil into your cast iron cookware to season it, keeping it from deteriorating and rusting. Then place the cast iron cookware into a warm oven that is off and allow it to sit there overnight.

Be wary of acidic foods. Acidic foods can spell damage for cast iron cookware. The acidic will dissolve the seasoning of the pan and create a mettalic taste on your food. Don't use cast iron cookware to store foods.

Take care of rust. Store your cast iron cookware with the lids off to prevent condensation and rust. If despite your best efforts, rust does appear. Try washing the pan with shortening. In some cases you may have to scrub and reseason a pan.

Theses steps can help you have generations of use for your cast iron cookware.


Cast iron cookware information Posted by: Blueshoots.com

Future Cast Iron Cookware


Besides the texture of the surface, pay attention to the color. A good quality cast iron pan will be uniformly gray with no pale or dark blotches, speckles or shadows. The color should be the same inside and outside of the pan. Turn it over and look at it from different angles. If the color varies, it means that the metal wasn't heated evenly and could break or warp.

Don't buy a cast iron pan or pot with wooden handles. They won't last through the oven, campfire and stovetop, and you'll wind up with a useless pan no matter how good the cast iron quality.

The bottom of a frying pan or kettle should be smooth and without ridges to conduct the heat evenly. This is especially important if you're going to use it on a smooth cooking suface such as an electric range or wood cookstove.

Now what should you look for if you want to buy used cast iron cookware?

Cast iron cookware information Posted by: Blueshoots.com

Cast iron cookware


To be sure you will have a good pan when it has been seasoned, start with good quality. While any unseasoned cast iron pan will be rough, a good one won't be uneven or bumpy. Touch the pan; turn it over, look at it with a critical eye.

The roughness will be uniform and the "pores" small and fine.

The finer the surface, the easier it will take seasoning and the better it will cook. If the grain is very large, it won't take seasoning; don't buy it. Also, if the surface is rougher in one area than another it will not heat and cook evenly.
Steer away from pans or pots with ridges, pits, fine cracks, chips, scratches, seams and jagged edges. If the pan has even one jagged edge, it means that quality control was not what it should be and the pan is not worth your money. Never buy cast iron that has seams, as it needs to be cast in one piece to withstand the heat of cooking.

Besides the texture of the surface, pay attention to the color. A good quality cast iron pan will be uniformly gray with no pale or dark blotches, speckles or shadows. The color should be the same inside and outside of the pan. Turn it over and look at it from different angles. If the color varies, it means that the metal wasn't heated evenly and could break or warp.

Don't buy a cast iron pan or pot with wooden handles. They won't last through the oven, campfire and stovetop, and you'll wind up with a useless pan no matter how good the cast iron quality.


Cast iron cookware information Posted by: Blueshoots.com

Trust in cast iron cookware


Bare cast iron cookware requires seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.

Reseason the cast iron cookware. Rub a thin layer of shortening or cooking oil into your cast iron cookware to season it, keeping it from deteriorating and rusting. Then place the cast iron cookware into a warm oven that is off and allow it to sit there overnight.

Be wary of acidic foods. Acidic foods can spell damage for cast iron cookware. The acidic will dissolve the seasoning of the pan and create a mettalic taste on your food. Don't use cast iron cookware to store foods.

Take care of rust. Store your cast iron cookware with the lids off to prevent condensation and rust. If despite your best efforts, rust does appear. Try washing the pan with shortening. In some cases you may have to scrub and reseason a pan.

Theses steps can help you have generations of use for your cast iron cookware.


Cast iron cookware information Posted by: Blueshoots.com

Cast iron is comparatively inexpensive

Non-stick cookware is a blessing when cooking and reheating sticky kinds of food. This coated surface also means you will need less oil or fat while frying on it. But you have to be careful while using and washing non-stick cookware. Avoid scratches on the surface or it’ll lose its properties. Use only wooden, plastic, or coated utensils when cooking. Wash in hot soapy water but never in a dishwasher.

Cast iron is comparatively inexpensive, conducts heat evenly and once heated, keeps it for a long time. Such cookware is good for deep-frying and slow cooking. The main problem is that it rusts, stains and becomes pitted when exposed to air, moisture and certain foods. Do not wash cast-iron cookware in soapy water, instead try wiping clean with a paper towel. To prevent rusting, remove any excess moisture from the surface and coat with oil before storing.

Cast iron cookware information Posted by: Blueshoots.com

Everything you cook for cast iron cookware

Everything you need for cast-iron cooking, preseasoned in the unique Logic process: 5-quart Dutch oven with lid, 10.25" skillet, and "A Skillet Full" cookbook of traditional Southern recipes, compiled by the Historic Preservation Society of South Pittsburg, Tennessee, home of the Lodge factory.

Cast iron cookware information Posted by: Blueshoots.com

How to Buy Cast Iron Cookware


You can buy cast iron cookware almost anywhere cookware is sold, but there's a big difference in quality, so the cast iron you find may or may not be as good as grandma's. Take the time to find good cast iron and you'll be happy with it.
Cast iron is just that: A combination of steel and iron that has been cast in a form and allowed to cool. The result is a dull gray, rough textured pan that doesn't look like you could ever cook anything in it - and you can't, until it has been seasoned.

To be sure you will have a good pan when it has been seasoned, start with good quality. While any unseasoned cast iron pan will be rough, a good one won't be uneven or bumpy. Touch the pan; turn it over, look at it with a critical eye.

The roughness will be uniform and the "pores" small and fine.

The finer the surface, the easier it will take seasoning and the better it will cook. If the grain is very large, it won't take seasoning; don't buy it. Also, if the surface is rougher in one area than another it will not heat and cook evenly.
Steer away from pans or pots with ridges, pits, fine cracks, chips, scratches, seams and jagged edges. If the pan has even one jagged edge, it means that quality control was not what it should be and the pan is not worth your money. Never buy cast iron that has seams, as it needs to be cast in one piece to withstand the heat of cooking.

Besides the texture of the surface, pay attention to the color. A good quality cast iron pan will be uniformly gray with no pale or dark blotches, speckles or shadows. The color should be the same inside and outside of the pan. Turn it over and look at it from different angles. If the color varies, it means that the metal wasn't heated evenly and could break or warp.

Don't buy a cast iron pan or pot with wooden handles. They won't last through the oven, campfire and stovetop, and you'll wind up with a useless pan no matter how good the cast iron quality.

The bottom of a frying pan or kettle should be smooth and without ridges to conduct the heat evenly. This is especially important if you're going to use it on a smooth cooking suface such as an electric range or wood cookstove.

Now what should you look for if you want to buy used cast iron cookware?

Cast iron cookware information Posted by: Blueshoots.com