Monday, January 18, 2010

No Non-Stick Nonsense

No beating around the bush: Recent studies have linked non-stick cookware to cancer. Cast iron and stainless steel remain the safest cookware you can have in your kitchen. And they're probably the highest quality and longest lasting, too.

We are fortunate to have both in our kitchen, but cooking in our cast iron skillet never seemed to be followed by an easy clean-up. Then I read about cast-iron being the original non-stick cookware, and needless to say I was a little confused. I started looking into the seasoning process, which I had always assumed meant oiling them after cleaning, or simply not using soap to clean them and there by seasoning them with flavor.

I came across this very simple tutorial on how to properly season cast iron to create an excellent non-stick surface. After completing the easy process our pans look and feel amazing, and they cook like a dream! I highly recommend taking time to do this once. Your pans and your cooking will thank you!

STEP 1: Preheat oven to 225/f.
STEP 2: Clean cookware and scrub off rust or uneven spots.
STEP 3: Coat entire pan- inside, outside, handles and lid- with vegetable or canola oil.
STEP 4: Place pan upside down on cookie sheet or aluminum foil to catch any oil drips.
STEP 5: Bake in oven at 225 for two hours.
STEP 6: Wipe clean of excess oil and allow to cool completely before using.

When the heat causes the pan to expand, the oil seeps in. When the pan is allowed to cool, the oil forms a permanent non-stick coating. Simple!

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