How to Care for cookware cast iron?
I have some cast iron must be reseasoned. I do not remember how. How get years of use and wide What is the proper way to clean them after use? Can be washed in a sink full of soapy water. Otherwise, how be disinfected? Thank you!
Sorry, I read the other answers, so you can repeat or even in contradiction with each other, but here va … I can use cookware made of cast iron for years, like my father. It is in their ways on how to care for them, and his main rule is "Do not wash with soap and water! This removes the seasoning you work so hard to put into the molds. When a new piece of metal (I say "new" but means "new for him, "because in the market today are pieces of trash and not a mirror smooth interior) will be sandblasted to remove any residue on it. (what makes a bright (silver) color instead of black) and then cooked for several hours in the oven at low temperature with bacon grease or cooking oil. Cast iron is porous, and the heat causes the oil to spill into the pan. Keep an eye on them, and the addition of oil or grease. The pan should begin to darken. You want it to be almost black when is ready. To clean: Wash with warm water. Use steel wool, but do not scrub hard, unless there is a persistent food prepared on site. Dry immediately on a hot stove. Dab a paper towel to shorten or bacon grease and wipe dry in the hot skillet (be careful not to burn yourself) or just spray with oil spray. Never leave the pot in water for long periods of time, or let the water stand in the pan. The accelerating the oxidation and / or remove your seasoning. The heat of washing and drying is sufficient to disinfect your stove. A well-seasoned pan is nearly non-adhesive. Interior and exterior glazed crispy. Another tip, always with a little oil spray spray before cooking anything inside, but not the demand. Therefore, your cookware will absorb the spray before eating.
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