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Ya Gotta Season Cast IronHow to Season your Cast Iron Cookware - "Caj" gives us some good tips. Cast iron can be a heavy trip, but you don't need to get excited about the size of some of these fine pieces of cookware; in all likelihood they're not what you actually need for your own personal in-kitchen use. In most instances, you'll probably want a 10-inch and 12-inch skillet, a 14-inch reversible griddle, and a five-quart Dutch oven. These, for the most part, are doable. However, if this is your first encounter with cast iron, start small. Buy a 10-inch or 12-inch skillet, take it home, season it (you can even buy seasoned cookware now if that turns ya on), use it, get used to it. Then, when you find out how much you like cooking with cast iron, make your move; strap on your weight-lifter belt and go acquire your next piece or pieces. As you know, everyone has different needs because everyone cooks just a little bit differently, so what works for one doesn't work for another. And if you've never looked, seriously looked at cast iron cookware, you won't believe the choices available to you. Some of the pieces you'll recognize, other pieces only folks who work in the foundry can name. Here' a good one to mull over: Can they use what they can name? Maybe yes, maybe no; but granny can. Now, what's the first thing you need to do? Season it, as us old-timer's know. Now if you read the directions, you're usually instructed to coat your new acquisition with oil, lard, that sort of stuff, put it in an oven at a recommended temperature for a certain period of time. That's okay as far as it goes, but here's your... First Tip: Get out the olive oil. That's right the so-called high priced stuff. You'll be glad you did, honest. Pour some of this miracle nectar into the pot, pan, whatever you bought; then take a paper towel and coat the outside and inside surfaces. After you've accomplished this simple task, turn your oven on to 325°F, place your treasure on the middle shelf and leave it there for at least an hour; preferably 1-1/2 hours. Turn off your oven, let everything cool down, and when you come back, take another paper towel and wipe your piece of cookware down. Now put it to use. However, if you want to exert a little more effort, it won't hurt you or the cookware to take this step one more time. Second Tip: After using your cast iron cookware, let it cool down. Then wash it with warm soapy water, using a scrunge type sponge. Do Not use steel wool or any other rough abrasive. After you've washed it, rinse it off, and here's the key step to take: put it on the burner, turn it on, let the water evaporate, then pour in a little olive oil, use a paper towel to coat the insides, then turn off the burner. Let it cool, wipe out the excess, then place a paper towel in the cookware, and store. When you want to use your cast iron beauty again, wipe it out with a paper towel, and go for it. However, if it's been a long time you might want to turn the burner on before you wipe it out; but that's a personal decision. Third Tip: If you want to build up your seasoning faster, until it has that shiny dark, dark color cherished by all cast iron cookware aficionados, put it in your oven. Then, whenever you turn your oven on, apply a light coating of olive oil and place it on an empty shelf. Do this a few times, and you'll smile every time you pick it up to use it. Guaranteed. Finally, let da ol' mon Caj share a little known, well kept secret: If my old buddy Icee Hubb had not come along with his three tips when he did, the cast iron around here would have been used for a door stop, boat anchor, nut-cracker, or all three! About the Author This article was originally written in 2003. Cajun Clark was (Jan. 1, 1939 - August 26, 2006) a world renowned writer of one-of-a-kind cookbooks. His first was "Cajun Clark's Cookbook: One Inch From the Top -- The Only Way to Cook!", a monster filled with over 1,100 favorite recipes he had collected over the years. That was quickly followed by Cajun Clark’s "Sweet & Sassy!", which was full of mouth-watering dessert recipes. And later, "Cajun Clark Cooks Chicken, Pork, Fish & Small Wild Game". In addition, Caj wrote articles covering topics ranging from cooking to web site development and marketing to customer service and customer care. His articles are published on the WWW, and have an extensive following due to his unique writing style, “down home” humor and “common sense” approach to life. His cookbooks display this same style and are sprinkled with delightful stories, sage advice and his own “irreverent” comments, making them different from any other cookbook you are likely to find. Although Caj's cookbooks are no longer sold (I am proud to say that I am an owner of each and every one, including his book "My Life With What's His Name? by Spotless, Queensland Heeler, Cleaner Upper Extraordinaire, as told to Cajun Clark" and "Shamblin' Down a Dead End Road: Remembrances Real(?) and Imagined(?)"), you can still view his wonderful free recipes at his websites for the time being until further notice: www.cajunclarkssweetandsassy.com and www.cajunclarkcooks.com, as well as recipes and anecdotes on his message board. Caj...we'll miss you! |
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