[dropcap1]Q. [/dropcap1] I've heard you explain many times how to clean an old casti-iron skillet. But all those times I didn't pay attention, because I didn't have any cast-iron pans. Now I find myself with my mother's old, rusty cast iron, and I ask please if you would run through the steps again. [dropcap1]A. [/dropcap1]You are not the only one. My pleasure. Cast-iron cookware, the oldest kind of modern cookware in wide use. It does certain things extremely well, and other things very badly. Its non-stick surface--which is also what makes it black--makes cooking easy. But you have to sort of grow it on the iron surface. Cast iron takes a long time to heat up and cool down. This has its advantages, notably for deep frying. The iron holds the heat better than almost anything else. On the other hand, while sauteeing something, if you leave the food in the pan after you turn the heat off, it will keep on cooking as if the heat were still on for quite awhile. Cast iron is brittle and heavy. It can break, and it can break things. It can rust. Although manufacturers now claim their cast-iron skillets are pre-seasoned, I still think it's a good idea to go through the seasoning process. Here's how: Scrub it very well with a gritty scouring powder (the best is Zud, but Comet or Ajax are okay). Use a plastic scrub pad--do not use steel wool, which will actually cause rust. After you've scrubbed away any crusty or rusty patches, rinse the pan very well and dry it thoroughly. Coat it with a generous amount of vegetable oil, and put it into the oven at 250 degrees for about a half-hour. When it cools, coat it again with more oil and repeat the process. The first few times you use it, deep-fry something in it. Then it will have a very good coating that will become non-stick over time. Don't wash it with anything but plain water after that. If it ever gets rusty, just repeat the process above. Skillets used for blackened dishes get so hot that all the seasoning burns off. If you plan to do a lot of blackened dishes, buy one skillet just for that. After cleaning, give it a coating of oil to prevent rust. And don't forget to put the thing in your will, benefitting the most avid cook in your family. http://nomenu.com/wp-content/uploads/2014/06/FoodFAQs-200x200.png Cast-iron cookware, the oldest kind of modern cookware in wide use. It does certain things extremely well, and other things very badly. Its non-stick surface--which is also what makes it black--makes cooking easy. But you have to sort of grow it on the iron surface. Click for the answer. . . ."> Read More. . .
