CLEANING CAST IRON COOKWARE : ACCOMMODATION COOK ISLANDS.
Cleaning Cast Iron Cookware
- Make (something or someone) free of dirt, marks, or mess, esp. by washing, wiping, or brushing
- Remove the innards of (fish or poultry) prior to cooking
- make clean by removing dirt, filth, or unwanted substances from; "Clean the stove!"; "The dentist cleaned my teeth"
- (clean) free from dirt or impurities; or having clean habits; "children with clean shining faces"; "clean white shirts"; "clean dishes"; "a spotlessly clean house"; "cats are clean animals"
- the act of making something clean; "he gave his shoes a good cleaning"
- Pots, pans, or dishes for cooking food
- Cookware refers to cooking pots & pans that are used on a stovetop.
- cooking utensil: a kitchen utensil made of material that does not melt easily; used for cooking
- Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.
Seasoning Cast Iron Cookware
I really screwed up - so what else is new?
I needed to re-season my relatively new 8 quart dutch oven. Screwed up the white balance in this shot too - this is a pretty much jet black pot - not silver.
I have the bad habit of leaving food in the pot over night - then I have to soak and scrub the pot the next day to clean it and that just ruins the seasoning. Last time the food included some acidly tomato stuff - so the seasoning is gone and there was rust. I cannot claim ignorance or lack of training. My significant other reminded me that my mother would clean her cast
iron before sitting down to dinner - information offered as my mom handed over an heirloom skillet to her that she received as a young bride from an aunt or second cousin or some such. That skillet is still absolutely more non-stick than any modern Teflon pot.
So, I hope I am doing the re-seasoning right. I found advice to use canola oil, vegetable oil, peanut oil and lard. Originally I followed one of my favorite TV cooks advice and used peanut oil ( that was Jeff Smith - the Frugal Gourmet) and he advised against vegetable oil as it leaves a sticky residue. But we almost never deep fry anything and peanut oil cost like $10 a quart and I would only use 3 tablespoons.
So, I opted for frying some bacon in the thing and smearing the grease and fat all over the pot and lid and then stuck them in the outdoor grill at 350°F for about 3 hours.
I think that will do it. The dogs in the neighborhood were baying like crazy so that was a bonus. And I got a bacon sammich and that was a double bonus.
Would be interested if anyone has a better method.
iron stovetop waffle iron....cleaned, oiled, and ready to use!
Image taken at Carl G. Washburne State Park, north of Florence, Lane County, OR
These old cast iron waffle irons languish in second-hand shops and with "antique" dealers. We went looking for an older electric model to use in the Airstream, but we both fell for this even older cast iron model, made years ago by Griswold, once a thriving USA manufacturer of cast iron skillets, Dutch ovens, and other cast iron cookware
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- (月) 13:56:49|
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