How to Cook in Old-Fashioned Pots & Pans

Food won't stick to your cast iron cookware.

Although cast iron cookware has been used in American kitchens for generations, it is far from being old-fashioned. Cast iron is becoming even more popular because it is a "green" way to cook--a method of preparing foods without the use of cookware that has chemicals applied to it. Food will not stick in a properly seasoned cast iron pan, and there are no harmful chemicals used to create this nonstick surface. Whether you have a new piece of cookware or an antique pan passed down through the family, you can use it without danger of food sticking for decades to come.

Things You'll Need

• Cast iron cookware
• Metal scouring pad
• Vegetable oil or shortening
• Paper towels
• Cookie sheet
• Aluminum foil
• Dish detergent
• Soft cloth

Instructions

Seasoning

1. Check for rust spots if you have acquired older pans. Scrub away any specks of rust with a metal scouring pad.

2. Wash the inside of your cookware, whether it is new or old, with water and dish detergent, using a soft cloth. Anything on the surface of the pan will be baked in during the seasoning process, so make sure that your pan is spotless. Dry it thoroughly.

3. Coat the entire inside of your cookware with a thin layer of oil or shortening. Use light food-grade oils, like sunflower or canola oil, or vegetable shortening. Wipe out the excess with a paper towel so that are no puddles remaining.

4. Line a cookie sheet with foil to catch any drips and lay the oiled pan upside down on the cookie sheet.

5. Place the cookie sheet into a 500 degree oven and bake for 30 minutes. Let it cool to room temperature. Repeat the oiling, baking and cooling process two more times to completely season your pan.

Cooking

1. Preheat your cast iron frying pan before cooking meat or any other ingredients that need to be browned. The pan will heat up and sear the food quickly.

2. Pour batter for cornbread or cakes into cast iron cookware and bake it in the oven. Cast iron distributes heat very well, eliminating hot spots that other types of pans may have.

3. Avoid boiling water in cast iron cookware. Water can break down the seasoning and cause your cookware to rust. If this happens, season it again.

Cleaning

1. Wipe out your cast iron cookware with a paper towel to remove food particles and put it away. This is the old fashioned, and perfectly acceptable, way. If you prefer, you can wash it in warm, soapy water with a soft cloth.

2. Dry your pan with paper towels, and then heat them on the stove for about 2 minutes to make sure that they are completely dry before putting them away. This will keep them from rusting.

3. Store your cookware with the lid off and with a paper towel in it to absorb any remaining moisture.

Tips & Warnings

• Let your cast iron cookware cool to room temperature before immersing it in water. Adding cold water to hot cast iron will cause the pan to crack.

References

• What's Cooking America: The Irreplacable Cast Iron Pans

Resources

• Cast Iron Cookware website