Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It's true that the more you use and season a cast-iron, the more non-stick the surface becomes. Here is how you season a new or used cast-iron utensil:
8. Bake the pan this way for 1 hour. Then turn off the oven and allow it to cool with the pan inside.Finally, there is cleanup. Nobody likes to "do the dishes". Non-stick cookware has cornered the market on this. A brand new, non-stick piece of cookware is a breeze to cleanup. A little soap, a swish of a dishrag and its clean. As has been discussed, if the piece is taken care of it will be easy to clean for a long time. However, over time and normal use a non-stick pan becomes more difficult to clean. Scratches and flaking can cause problems. Once these scratches have happened there's nothing to do.LOS ANGELES, August 2, 2011 /PRNewswire/ -- With the weather getting warmer and warmer, and school out for the summer, families are getting extra time to spend together, whether it's through family dinners or vacations. For those who want to spend extra time at home preparing delicious meals for friends and family, TTU Store is a premier destination for kitchenware online.There are a many things to consider when comparing different types of cookware, but for the best actual cooking experience there are only three things that need be addressed. Durability, heat distribution, and cleanup. The durability of a piece of cookware is very important to the person that cooks at home. Most people do not want to buy new pots and pans every year. A pot or pan that can last is very desirable. Along with a durable piece of cookware, one that evenly distributes heat throughout the entire piece can make even the weekend cook look good. Even heat means even cooking. Cleanup may be highest on the list of the home cook. Cooking is fun, cleanup is not. A piece of cookware that can be cleaned easily can make a meal a good memory. Spending hours soaking and scraping pots and pans can sour the experience. I would like to compare cast iron and non-stick cookware to see if the modern advances in cookware outweigh the "good old-fashioned" heavy duty stuff.Cast iron cookware by nature is very durable. It is strong, solid, and does not bend easily. When properly treated it can last not only one person's lifetime, but it can be handed down through the generations. On a personal note, my wife was bequeathed her grandmother's cast iron skillet that she used solely for corn bread. She still uses it today. Best corn bread ever. Even if a skillet goes unused for a number of years, it can be reconditioned and re-seasoned to be used again.2. Wash, rinse and dry the utensil.6. Rub a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) all over the inner bottom and sides of the pan with a paper towel.3. Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.Cast iron cookware can become one of the easiest things to clean. With proper seasoning a cast iron skillet will become as "non-stick" as any non-stick pan. With diligence over a short amount of time, a cast iron skillet becomes virtually non-stick. Cleanup becomes as easy as water and a soft scrubber. No soap. Conversely to non-stick cookware, over time a cast iron skillet becomes easier to clean.4. Heat the oven to 350�F, and position the oven rack in the top third of the oven.1. If the pan is new, be sure any adhesive label is completely removed.With a dedication to durable and functional cookware, TTU Store aims for 100% satisfaction with its customers. TTU's broad selection of cast iron cookware, porcelain dishes, bowls and more has designated it as the go-to provider for all the kitchen accessories that help prepare and serve a great meal.A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let's say you've just made tortillas and, after all that heat, the surface of your cast iron looks dry. Just season it again before you put it away.
Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.
Author: Johnny Waymire
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