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Cast Iron Dutch Oven
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anniebluesky



Joined: 21 Jan 2007
Posts: 2

PostPosted: Sun Jan 21, 2007 6:08 pm    Post subject: How I season and care for my cast iron Reply with quote

This is from a post on my blog about cornbread in a cast iron skillet:

A few years ago I purchased a cast iron skillet from Good Will. It was not very pretty...had rust. So, I did some research and found this way seemed the best for me. My method involves a self-cleaning oven.

Cast Iron Skillet Seasoning
1. TO PREPARE FOR SEASONING (and burning off old cure): First, scrub any loose rust off. I even took an SOS pad to it. Dry it off. Put in in your oven (do not put grease on it at this time) and run the self-clean cycle. You will probably have some smoke, so turn on the vents. Let it cool completely. When cool, brush off any remaining residue and scrub any left over stubborn spots with an SOS pad again.
2. TO SEASON: Preheat oven to 500ยบ. Using your fingers or a kitchen towel, smear solid shortening over every surface and into every nook and cranny. (Important note here...do not use anything but solid shortening here, ie Crisco. The use of spray oils or vegetable oil at any point in the curing of the skillet is said to leave a sticky, brown, uneven cure.) You want this coating to be very thin. Put the skillet upside down on a rack in the middle of the oven. Put another rack directly under it with a piece of aluminum foil to catch the oil drippings. Let it bake for 2 hours. You may need the vent again. Now, let the skillet completely cool in the oven before moving it. The long cool down is essential. You should repeat these instructions in #2 one more time before actually using the skillet.
3. GENERAL CARE:
~Do not wash with soap after skillet is properly seasoned.
~Usually a rinse with hot water is all that is needed.
~For really caked on/burnt on food, put a little pure canola oil in the skillet. Pour Kosher salt into the pan to create a paste and use a clean sponge to scrub the burnt on food. The salt works as a scouring agent, and washes out easily. Wipe out the pan, apply a thin coating of shortening, and then wipe it off, and the piece is ready to be stored.
~Always dry the skillet well before storing.
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peace...
annie
www.buttermilkclouds.blogspot.com
www.bloggeruniversity.blogspot.com
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sun Jan 21, 2007 6:30 pm    Post subject: Reply with quote

I just found one I forgot I had in that dead space in the very back of a corner cabinet.
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