How to Do Things

Cast iron is a device used as “cookware”. It has a brilliant heat preservation and diffusion properties, it is created with a comparatively low level of technology. “Seasoning” is used to avoid oxidation from “cast iron skillet” and to form a “non-stick” surface.

“Bare cast-iron” container is the oldest form of cookware, it’s has been used for preparing food for millions of years. Cast iron has a special feature of withstand and maintain high cooking temperatures, which makes it the best choice for every household for searing and frying. It has an exceptional heat diffusion and preservation, which helps for long cooking “stews” or “braised dishes”. Cast iron skillet are a non-stick cookware, therefore it is used for egg dishes, specifically scrambled eggs, pineapple cake, and cornbread. There are categories of cast iron cookware such as deep fryers, griddles, Dutch ovens, flattop grills, frying pan, tetsubin, works, and potjies.

Cast iron skillet leeches small amounts of iron in food, thus it is beneficial for those people suffering from the deficiency of iron (anemic). Though it can be harmful for “hemochromatosis” patients (excessive iron).

The cleaning procedure of bare cast iron skillet is different than that normal cookware cleaning, because it can remove or scratch the seasoning of skillet. Some cast iron experts suggest not washing the pans and just wiping them up after using or washing them with a stiff brush and hot water. The smear of the pan can be cleaned by using mild soap and water, and then applying a thin layer of oil or fat in pan again.

Cast iron skillet is a very popular cookware for every home cooks. The quality of the cast iron cookware never seems to be diminishing it doesn’t matter if it’s your first skillet cookware or it has been handed down for generations. Grease build-up in iron pan can create problems, to clean these complex stains just follow the following simple steps.

Things required:

• Cooking oil
• Metal wool
• Chemical cleaners (ex: Barkeeper’s Friend, Comet, Ajax)
• Soft scrubbing tool, such as a nylon scrubber (nothing too abrasive)
• Wooden spoon/spatula
• Boiling water
• Salt

Instructions:

• The most common and simplest method for cleaning cast iron skillet is boiling water, and it’s a very effective method. Start boiling water.

• Pour the boiled water over the burned area carefully, or fill the water inside the cookware.

• Scrub the dust or stain away by using a soft scrubber, foe example “nylon scrubber”. Use precautions to protect your hands from burning.

• If the dust is there inside the pan, then put it back on the burner and let the water boil while scraping the pan with a spatula or a spoon.

• Keep repeating these processes until all stains are gone from the pan.

• Pat the pan dry properly before putting it away.

• If the stain is deep enough then you can pour some salt along with water in the pan. Rub the pan by using soft scrubber. The salt will help in loosening the stain. You can also put some cooking oil with the salt.

• If the problem is severe, use some stronger cleaning methods. To remove this kind of stain you can use a chemical cleaner such as comet or “Ajax” and “Scrun” with nylon scrub pad. If stronger scrubber is required then you can use “steel wool scrubber”.

• Wash the pan thoroughly with dishwasher soap and water after removing entire stains.

• Pat the pan dry properly and re- season it with corn-oil or melted lard.

Tips and warnings:

• Never leave the pan wet, it will rust in moisture. Always keep it dry.

• If you have cleaned your pan by using soap or any other cleaner, then always remember to re-season it before use.

Only few are successful in spraying the oven cleaner on the outside portion of the pan and then keeping it in inside a Ziploc pouches for nearly 2 hours. Take it out from the bag and use a scrub pad to scrub it properly. Make sure that the whole cleaner in taken out properly before you begin to re-sea

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