Cut the fat with cast iron cookware

!±8± Cut the fat with cast iron cookware

An illusion that many people have you cooking in cast iron, it takes a lot of oil, to keep food from sticking around. But if you do it right, that's not true.

Properly seasoned, non-stick is enough. Maybe not as much as a Teflon-coated frying pan, but cast iron is healthy and can last a lifetime if cared for properly will last. It is not really that difficult to clean if food sticks, if you know the tricks.

Step 1: Make sure the pan is goodcheese.

A lot of new cast iron cookware is preseasoned. You should not do anything special, in addition thereto, a thin layer of cooking oil after each use. But if you were to do something more detergents and spices are no longer sufficient, it is not difficult season.

Start with clean, rust-proof cast iron skillet. Preheat oven to 350 ° C. While the oven heats, heat the pan on the fire. If it is warm, apply a thin layer of oil. Put the potin the preheated oven and leave for half an hour.

Step 2: Think about what you put in the pan.

A big part of why people think they need a lot of oil or fat during cooking in cast iron, is because they have always done it that way ever seen or done this way. But you do not need much anyway, if you use the pan properly. I like to cook stir fry, in me, and that takes very little oil, and sometimes none at all.

Step 3: When cooking, preheat your. Pan

Cast iron tends to be more non-stick, if it is heated before eating. Fill in your cooking oil or use a quick spray of oil, whether your preference. Put the pot on the stove and let it warm up. You can see if it is hot enough by sprinkling a little water. If the water sizzles and dances, the pan is hot enough for use.

Step 4: Monitoring of the heat.

Cast iron holds heat really takes a long time to cool down. This means you can turn your burnera little 'down when you're really cooking. Excessive heat means that your food to cook too quickly, and you have to do with a little burnt on mess.

You can cook anything to cook in cast iron, which is normally in other pots and grills, are not limited to fatty foods. If you care for your cast carefully there's really a lot of boundaries. And in the worst cases, you can re-season the pot, if you find a recipe found in spices.