does anyone know how to treat or temper cast iron pots before using them, or do they need it?
does anyone know how to treat or temper cast iron pots before using them, or do they need it?
my grandmother always said to coat them with oil and bake in a low oven for several hours to "harden" the pot .
I don't know if you need to do that with todays cookware
try the lodge website
The enameled cast iron pans (like Le Crueset) don't really need much seasoning, but the old fashioned black pans can be seasoned (or reseasoned) by rubbing them with mineral or any light vegetable oil. Then bake the pan for 45 minutes or better yet, leave it on or under a wood stove for a few days; you may need to remove it if it starts to smoke. Another good way to season a black iron pan is to use it for deep frying several times.
Remove soups and stews soon after cooking and don't let them sit. You're not supposed to use soap and water to clean a cast iron pan because this removes the seasoning; but a well seasoned old pan can take a quick rinse in the hottest water (no soap). Rub it with an oiled paper towel after each cleaning, then heat for 1 minute on the stove top before storing.
Be careful when disposing of the oily towel, and put it in a fireproof place or it may combust.
For stubborn grime, dry scrub the pan with some coarse salt, or scrape lightly with a straight edged spatula.
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CM
http://www.cooks.com
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