All well - maintained cast - iron pans will become more nonstick with time. Even a new preseasoned skillets are not always 100% nonstick when you first cook with them, and a well - seasoned skillet will still become less nonstick without proper maintenance, so it's important to treat you cast-iron skillet with care. Properly maintaining the seasoning on your skillet begins with properly cleaning it. Here a few guidelines for keeping your pan in optimal shape (these guidelines are for traditional cast-iron skillets; enameled skillets can be treated more like other pots and pans).
- While the skillet is still warm, wipe it clean with paper towels to remove excess food bits and oil.
- Rinse the skillet under hot running water, scrubbing with a brush or nonabrasive scrub pad to remove traces of food. Use a small amount of soap if you like, but make sure to rinse it all off.
- Dry the skillet thoroughly (do not let it drip-dry) and put it back on the burner over medium-low heat until all traces of moisture disappear (this keeps rusting at bay). Never put a wet cast-iron skillet away or stack anything on top of a skillet that hasn't been properly dried.
- Add 1/2 teaspoon of vegetable oil or sesame oil to the warm, dry skillet and wipe the interior with a wad of paper towels until it is lightly covered with oil.
- Continue to rub oil into the skillet, replacing the paper towels as needed, until the skillet looks dark and shiny and does not have any remaining oil residue.
- Turn off the heat and allow the skillet to cool completely before putting it away.
A well seasoned skillet should have a smooth, dark black, semi-glossy finish.
source: By the editors at America's Test Kitchen
Book: COOK IT IN CAST IRON
source: By the editors at America's Test Kitchen
Book: COOK IT IN CAST IRON
Posts
0 Comments