A cast-iron skillet is one of the most versatile tools in your De Beque kitchen. But if you’ve never made use of a cast iron pan or are only attempting to use it for the first time, you may have questions about how to cook with and care for your pan. Even while there are certain things you absolutely should grasp well before you cook with cast iron, if you take into consideration these few simple and uncomplicated suggestions, you will promptly find yourself reaching for this pan each time you are ready to whip up your next culinary masterpiece.
The first thing to know about cast iron is that there are a large number of skillet types and sizes. It’s necessary to choose the right size cast iron pan for the dish you want to make. Most professional chefs recommend a 10-inch skillet for everyday use. But keep in mind, many cast iron pans can weigh up to 25 pounds! Provided you are cooking large quantities quite often though, the 10-inch pan should be a great option.
Before you use your cast iron pan for the first time, most manufacturers recommend that you “season” it first. Cast iron performs better when it has a hard, nonstick surface, which you can create using some oil and your oven. So, to season a cast iron pan, all you have to do is rub a light coat of vegetable oil over both the inside and outside of your pan. After that, place the pan upside-down in a 500-degree oven for almost an hour. The better part of cast iron cooking is that this seasoning process occurs naturally every time you make chicken or steak in it. The fat from the meat adds a new coating to the pan’s surface, which will cause your pan to perform even better.
A very short time after preparing your cast iron, you can start cooking. But on the other hand, as you plan each dish, take into account that there are some foods you shouldn’t make in a cast iron pan. Scrambled eggs don’t work well in a cast iron pan because they tend to bond with the iron, creating a clean-up nightmare. Tomato sauce is another item to steer clear from because the acidity in the tomatoes will result in a metallic flavor in your food. One final note, don’t ever cook salmon or other oily fish in a cast iron pan. The oils will bond with the pan’s surface and make everything you cook in the pan after that taste fishy. One well-accepted dish to put together in a cast iron pan is cinnamon rolls. But be aware that if you tried to make the rolls in a pan after cooking fish in it, the rolls will taste like salmon. Quite a lot of people never like salmon-flavored bread.
To guarantee that your first attempt at cast iron cooking goes well, it’s significant to remember a few more tips. Before anything else, make sure to pre-heat the pan before you start cooking. One big mistake that beginners make is to forget to heat the pan before putting the food in it, which often leads to, at best, longer cooking times, and at worst, burnt or inedible food. On the off chance, that you do burn something in a cast iron pan, do not try to soak the pan in water to remove it. On the other hand, try simply using a salt scrub to clean your cast iron pan. The majority of cooks even use salt and half a potato to scrub the inside of their cast iron pan clean. Then they will wipe it with a little dish soap and water. Administering too much soap or soaking the pan in water will damage the pan’s coating, so keep away from these cleaning methods.
That’s about it! Simply by sticking to these very easy tips, you will right away be a cast iron cooking pro. Would you like to learn more about how to care for and maintain other items in your house properly? Call us at 970-314-7123 or contact us online today!
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