In recent years, cast iron pot has become more and more popular among people, not only because of its beautiful appearance, but also its practicality and durability. Cast iron cookware heated evenly, not easy to stick to the pot, favored by senior chefs. If properly cared for, it can last nearly a hundred years. Before use, cast iron POTS are treated to help maintain their non-stick, rust-free properties. Done right, it can last a lifetime.
Because of the rust problem of iron, once we are not careful enough to use or the late maintenance is not in place, the cast iron pot is easy to rust, affecting our normal use. So, today we will discuss and learn about the use and daily maintenance of cast iron POTS. In addition to making delicious food, we can also get a cast iron cookware that is easy to use and lasts for a long time.
01 The cast iron cookware you inherited or bought at a garage sale often has a black crust of rust and grime that looks unappealing. But don’t worry, it can be easily removed, leaving the cast iron pot back to its new look.
02 Put the cast iron pot in the oven. Run the entire program once. It can also be placed on the stove over low heat for 1 hour, until the cast iron pot turns dark red. That crust will crack, fall off, and turn to ash. After the pot cools a little, take the following steps. If you remove the hard shell and rust, wipe with a steel ball.
03 Clean the cast iron pot with warm water and soap. Wipe with a clean cloth. If you buy a new cast iron pot, it has been coated with oil or a similar coating to prevent rust. This oil must be removed before cooking utensils are disposed of. This step is essential. Soak a cast iron pot in hot soapy water for five minutes, then wash off the soap and let dry.
04 Allow cast iron pot to dry thoroughly. You can heat the pot on the stove for a few minutes to make sure it’s dry. Treating cast iron pot requires oil to penetrate the metal surface completely, but oil and water do not mix.
05 Grease cooking utensils with lard, various kinds of oil or corn oil, both inside and outside. Be sure to paint the lid as well.
06 Place the pot and lid upside down in the oven over high heat (150-260 degrees Celsius, depending on your preference). Heat for at least an hour to form a “treated” outer layer on the surface of the pot. This outer layer will protect the pot from rust and sticking. Place a sheet of aluminum foil or large parchment paper under or on the bottom of a baking tray and follow with dripping oil. Cool in the oven to room temperature.
07 Repeat steps three, four and five for best results.
08 Maintain cast iron pot regularly. Every time you finish washing your cast iron pot, don’t forget to maintain it. Place a cast iron pot on the stove and pour in about 3/4 teaspoon of corn oil (or other cooking fat). Take a roll of paper and roll it into a ball. Use it to spread the oil all over the surface of the pot, including any exposed surfaces, and the bottom of the pot. Turn on the stove and heat the pot until smoking. If using an electric stove, heat slowly to avoid cracking of the hot iron pot. Turn off the heat and cover the pot. Allow to cool and store. Wipe off excess fat before storing.
For any length of time, it is best to place a paper towel or two between the body and the lid to allow air to flow.
In addition, after each use and cleaning, it is best to bake in the oven at 180 degrees Celsius for about 10 minutes to ensure that the water on the surface of the cast iron pot evaporates completely.
It’s very important to use a cast iron pot with a stainless steel spatula for cooking. Stainless steel spatula avoids uneven bottom and maintains a glassy smooth surface.
If you clean the cast iron pot too hard, you will scrub away the maintenance layer. Rinse gently or reapply oven maintenance from time to time.
If you burn the food, simply heat a little water in a pot and scrape it with a metal spatula. This also means that it may need to be re-maintained.
Don’t wash cast iron pots too often. The method for removing freshly cooked food is simple: add a little oil and kosher salt to a hot pot, wipe with a paper towel, and discard everything. Finally, store your cast iron pot.
Washing cast iron pots with detergent will destroy the maintenance layer. So, either clean without detergent (which is fine if you’re cooking similar foods) or repeat the oven-maintenance steps for cast iron cookware.
Do not cook acidic foods such as tomatoes in cast iron unless they have been properly maintained. Some chefs aren’t that careful. A compound of Tomato acid and iron is good nutrition for most people. As long as you maintain your cooker correctly, there will be no problem.
In fact, cast iron pot is also divided into pre-seasoned process and enamel process, enamel cast iron pot acid and alkali resistance can be more excellent, also do not need to be as often as pre-seasoned cast iron pot maintenance, more durable, enamel cast iron pot outside can also be made into a variety of beautiful colors, so that your cookware and kitchen more beautiful.
