Caring For Your Cast Iron Cookware
Enamel Cookware Care
Enameled cast iron cookware lasts for generations with proper care. It is different from cast iron cookware
because of the enameled surface that is placed over the iron, making it rustproof and easier to clean.
Here are some tips for using this cookwear. Upon Removal/Initial Use : - please place pot carefully on stove.
Fill with water and let the water simmer/boil out of the pot slowly, this will re-seat your enamel coating, turn
off fire and empty remaining water from enamel cookware once it is about ¼ inch from the bottom.
Things You'll Need: Wooden or plastic utensils and Plastic pot scrubber
Step 1 - Understand how enameled cookware works. It heats slowly and cools slowly. The big advantage is that it holds
an even heat during cooking and requires little stirring.
Step 2 - Use enameled cookware on any kind of stovetop. You also can use it in the oven. However, it is not recommended
for use on outdoor grills or over open outdoor flames.
Step 3 - Preheat the cookware on a low heat for stovetop use (never heat it empty - place food, oil or water prior to
heating). This allows the cooking surface of the pot or pan to increase to cooking temperature. Then raise the heat to the
Step 4 - Keep the cookware clean, and it can last for generations. Use detergent and a sponge. Use a plastic scrubber
for the tough stuff. Dry thoroughly.
Step 5 - Cool the enameled cookware before cleaning. Letting it return to room temperature helps prevent warping.
Step 6 - Protect the enameled surface by avoiding breaks and scratches. Use wooden or plastic utensils. Place a small
amount of cooking oil on places that have chipped so they don't rust.
Cast Iron Cookware Care
How to 'Season' Cast Iron Cookware
Seasoning is the process of allowing oil to be absorbed into the iron, creating a non-stick,
rustproof finish. Here's how to do it:
1. Wash with hot, soapy water and a stiff brush. Rinse and dry completely.
2. Oil the cookware (inside and out) with MELTED solid vegetable shortening.
3. Turn upside down on the top rack of a 350°F pre-heated oven.
4. Put aluminum foil on the bottom rack to catch any excess drippings.
5. Bake the cookware for one hour at 350°F.
6. Let the cookware cool slowly in the oven.
7. Store, uncovered, in a dry place when cooled.
The New Utensil
Wash thoroughly with mild dishwashing liquid to remove the wax coating used for protection in shipping.
Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO DRAIN DRY,
OR WASH IN A DISHWASHER. Oil the utensil on the inside thoroughly with a LIGHT COATING of solid vegetable
shortening. Do not use salted fat (margarine or butter). Treat all cast iron lids in the same manner as the pot.
Place the oiled utensil in a 250-300 degrees oven and bake. After 10-15 minutes remove from the oven and drain
off all excess oil. Return to the oven and bake for 1 hour. Allow to cool naturally to room temperature while
in the oven.
Your utensil is now ready to use.
If your old or new cast iron ware gets light rust spots, scour the rusty areas with steel wool, i.e. SOS pad,
until all traces of rust are gone. Wash, dry and repeat seasoning process.
If your food gets a metallic taste, or food turns "black", it means one of two things are wrong. Either your pot
has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. Cast iron utensils
are NOT to be used as storage vessels.
Remove food from the cookware as soon as it is cooked. Always clean your utensils immediately with boiling hot water
and brush. Rinse and dry thoroughly. Prior to storing, oil very lightly with vegetable shortening, such as Crisco or spray
with a shortening spray, such as Pam, then wipe dry with paper towel. Store in a dry place uncovered. This is especially
important in humid climates. If you put a lid on a pot for storage, condensation could occur causing rust. Give your pot clean,
dry air in a place where the temperature is fairly stable.
It is recommended that you cook foods with high fat and grease content the first few times to expedite seasoning. This would
include cooking bacon. sausage, hamburger, or deep frying potatoes, chicken, etc. Soups, stews, etc. (foods with high moisture
and acid content) have a tendency to remove seasoning from a cast iron utensil and may want to be avoided at first, or be aware
your utensil may have to be re-seasoned after use. After regular use, clean, oil lightly while warm, then wipe dry with paper towel
or soft cloth before storing. Your ironware will darken with use and improve with age. A well used piece of ironware will develop a
patina that truly is the ultimate in non stick cookware.
In the case of a cast iron cake pan, corn stick pan, popover pan or muffin pan, if seasoned properly, as previously stated, you should
have great success with no sticking occurring. Prior to cooking in these utensils oil well, or spray heavily with Pam or other similar
spray shortening. It could be said that Pam is cast iron bakeware's best friend. NOTE: Before baking in any cast iron utensil, oil and preheat
before pouring in the batter and bake in a preheated oven.
Serving from a Cast Iron Black Pot
If you are camping out or having a western party at home and want to serve beans, stew or chili from the cookware, a few rules are to be
followed and no metallic taste will be imparted.
Keep food simmering in the pot until ready to take to the table. To protect the table from the hot pot, place it on some form of trivet.
After food is served, cover the pot to keep food hot for second helpings. As soon as the meal is finished, remove food, wash utensils,
dry and prepare for storing.
Just for fun, watch everybody's face light up when they see food just as it comes out of a beautiful cast iron utensil. It never fails.
There is something special about food in a black pot.
Nutritional Benefit of Ironware
You may not be aware that iron cookware imparts a significant amount of dietary iron to your food, which is absorbed by the body. In other
words cast iron is the healthiest cookware on the market.
Cast iron cookware is the original waterless, energy saving cookware and served this purpose in the sparse life of the pioneers.
The most tender of roasts, cooked in a variety of sauces can be simmered while on low heat on top of the range in cast iron cookware
Very little moisture and/or juices are lost, and top- of-the-range cooking is very inexpensive.
Cast iron cookware evenly distributes heat. It discourages "hot spots".If your food burns, it means only one thing - you got the pot too hot.
Less heat is needed with cast iron. However, searing, etc. needs to be done on medium-high heat, with temperatures lowered for slow cooking.
You will learn the techniques of this cookware as you become experienced with its nature.