Tool Tips Guide: Cast Iron Cookware

Step 5 Cooking on the stove

Cooking with cast iron on a stove is similar to using any other type of pot or pan. You can use it to simmer a sauce, cook a piece of meat or vegetables, boil water for pasta - the uses are nearly limitless. However, using a new piece may be a little tougher than using an older piece. Older pieces have more seasoning than newer ones which prevents food from sticking.

Generally, you can stick to recipes found online or your own creations. Any cast-iron cooking disaster can be cleaned off afterwards. A little oil or butter on the surface will reduce the risk of food (such as eggs) from sticking. Naturally greasy food like bacon won't need any help.

Food should never be left to sit in a cast iron pan for a long period of time. Acids from food like tomatoes can corrode the surface, and indeed anything can turn stale or rancid and give your cast iron a bad taste. Never put it into the fridge to hold food - transfer it to something else and clean your piece.

To clean it, rinse it in hot water and wipe off any excess oils or pieces of food with a soft rag or sponge. You can soak it for twenty minutes or so to help remove stuck-on bits, but rinsing it off while it is still fairly hot will help also. Just remember the golden rule - No Soap!

Comments

[skippyconsuelo]

I know this is a really old ible but I have two things to share anyway.. 1. my process- cook, rinse, heat to dry, oil lightly, repeat 2. the best thing about a well seasoned (old) CI is the rue