Why Cast Iron Cookware is best for Cooking? And How to Cure Cast Iron Utensils.

MY CAST IRON COOKWARE..MY MOST LOVES COOKWARE FROM MY KITCHEN..

Utensils like these have always been a part of Indian kitchens; but somewhere along the way, we got drawn to non-stick. Now, iron is making a comeback.

1. The first and and foremost reason is, it is safe! Being a very popular means of cooking in the first half of the 20th century, it fell out of favour after people began to be lured by cheap aluminum utensils and when Teflon began to be used as a coating for cookware in the 1950s.

2. Variety: Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, dosa pans, tavas, kadhai, crepe maker, woks, pots, etc. Basically it can be used for making any kind of utensil.

3. Ideal for cooking: They are heavy, which prevents burning of food, they help distribute heat evenly and they do not impart any taste to food, like regular iron vessels do.

4. Dose of iron: We can get our regular dose of iron by cooking food in these utensils.

5. They are affordable and durable: You don't need to keep replacing them every six months. They will last forever!

Here are some of the tips to use your cast iron Utensils..

1) How to season your Utensils .Wash the utensil with warm, soapy water and a sponge or stiff brush.

Rinse and dry: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.

Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil is mostly used for seasoning, you can use any oil of your choice.

Rub: Use a clean cloth or paper towel to rub the coat around the entire skillet.

Flip it over: Don’t forget the outside — and bottom — You want a thin coat of oil around the entire piece.

Bake or heat : Place the utensil upside down on the oven’s center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour. You can also use gas stove to do this ..

Let the utensil cool: Turn off the heat and allow it to cool completely before removing from oven. Once it’s cooled down, you’re good to go!

Where you store your cast iron is a lot less important than how you store your cast iron. First off all— your cast iron should always be bone dry before you stack it or hang it. Rust is the enemy of your well-earned seasoning! Secondly, single paper towel can be slipped into the skillet for storage — especially if you’re stacking it with other pots and pans. It keeps away any moisture and protects the pan’s surface.

Don’t store food in cast iron. It is bad for the pan and bad for the food.

Do clean the pan right away. And avoid soaking it.