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 Taiyaki Japanese Fish Shaped Waffle Pan Maker 2 Cast $15.00 Time Remaining: 27d 12m Buy It Now for only: $15.00 |
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 Nordicware HARVEST BITES Nut Shapes CAKELET Teacakes Pan Heavy Cast Aluminum NEW $36.99 Time Remaining: 26d 16h 3m Buy It Now for only: $36.99 |
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 Wilton Round Cast Aluminum 6 Heart Cake Pan NEVER USED $15.00 Time Remaining: 3d 16h 8m |
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 Le CREUSET White Small Sauce Pan Saucepan w Lid SZ 14 Cast Iron Enamel $24.95 (1 Bid) Time Remaining: 3d 16h 28m |
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 Danish Modern Copco Cast Iron Enamel Coated Saute Pan 8 1 2 $14.99 Time Remaining: 3d 16h 36m |
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 Wilton Professional Weight Aluminum Cast Giant Large Cupcake Cake Mold Pan $22.00 Time Remaining: 11d 6h 27m Buy It Now for only: $22.00 |
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Pan Cast
Benefits of Using Cast Iron Cookware
Cookware has come a long way since grandma's day, maybe a bit too far. The old cast iron pots and pans have been eclipsed over the years for the newer designs, conceptions and cutting edge technologies. However, grandma may have had it right all along with the old fashioned cast iron cookware for its durability, eco-friendly usage and easy clean-up.
Seasoning Your Cast Iron Pan
Cast iron cookware comes in all shapes and sizes, ready to tackle the toughest jobs in the kitchen. The more commonly used cast iron choices are frying pans, Dutch ovens, woks, deep fryers, and griddles. Made of heavy carbon materials, the cast iron pan needs very little attention to greasing, as the natural iron serves as a non-stick surface when properly used. For best results, the cast iron surface should be "seasoned" to oxidize the iron, a three-step process that will form a barrier from the food and the heated pan. The pan must be cleaned, then apply a thin layer of fat (animal or vegetable) and allow the oil to simmer into the grain of the pan.
Regulated Heating Temperatures
Part of the beauty of a cast iron pan is its ability to conduct the cooking heat evenly across the cooking surface, thus creating a faster and more efficient use of the stove. Favorites, such as grilled cheese sandwich, come out will a perfectly melted center and no burned edges on the bread. Cast iron cookware is ideal for scrambled eggs, stir fry and anything else you need to have complete control over the cooking temperature. Food items can certainly burn in a cast iron pan, but the chef is simply in better control of the cooking situation.
Longevity
Cast iron is a heavy metal that, under normal working conditions, is almost indestructible. This type of cookware can be handed down for generations, with the same high efficiency in the pots and pans as the day they were bought. In addition, the cast iron cookware collections are typically less money than their contemporary counterparts, and can save you a significant amount of time in the kitchen to clean them. The only drawback to changing over to a cast iron kitchen is some persons may find the weight of the cookware too cumbersome and bulky. If you have youngsters that like to try their hand at making a meal, its a good idea to keep some lightweight cookware available for safe handling near flames, and keep your cast iron collection for the pros.
Cast iron cookware can be purchased at most retail outlets and best bargain deals are plentiful through online shopping sites. QVC and Amazon are just a few of the consumer's favorite places to get you up and running with a modern cast iron cookware set that will last you a lifetime. Never having to replace your cookware again is the savvy choice for those who value a dollar, and it also makes good sense to keep the planet "green" and free of discarded pots and pans.
About the Author
Joe Cline writes articles for west Austin realtor. Other articles written by the author related to Rollingwood real estate and Austin real estate can be found on the net.
How can I make my cast iron pan's seasoning last longer?
I usually use lard, and turn up the heat until it smokes, then wipe the excess off.
However, I am getting tired of this. The seasoning only lasts for about 2-3 uses of the pan (I cook eggs on it) and then I have to re-season it all over again.
Some websites imply that a seasoning that lasts "indefinitely" is possible. Is it, or how can I make a longer-lasting non-stick surface for my cast iron pan?
1st do your lard treatment 4 or 5 times cooling between each treatment. Then, when you wash it never scrub it with anything abrasive and don't use any soap. You just basically rinse it out & then heat it on a burner until dry. Another way to season cast iron is to coat it with oil and then bake it in a 250 degree oven for a couple of hours
Pan Lube Cast Bullets