I think this came from this list quite some time ago, but can't remember who
sent it.
I don't even have a cast iron frying pan, but kept this info anyway.
Hope this helps.
Caring For Cast Iron Info.
Grease and heat are the tricks to keeping pans seasoned; dishwashers
are the enemy
Cast-iron Dutch ovens and frying pans are kitchen treasures --
unpretentiously beautiful, classically designed and practically
indestructible. No matter what the shape or size, give your cast iron
pan a little TLC, and it'll reward you with several lifetimes of use.
Most people have at least one cast-iron skillet in their kitchen
collection, but they may not be getting the most use from it because
they're confused about how to season and clean cast-iron.
And it can be confusing, because everyone seems to have a different
method. Some use shortening; some use vegetable oil. Some put it in
the oven and some put it on the stove. Temperatures vary, times vary.
And we haven't even started on the cleaning methods. But all those
methods really boil down to two things: grease and heat. Here's why:
Cast iron is porous, and it rusts easily if exposed to air and water.
So the object is to protect the metal by coating it with oil.
According to "On Food and Cooking," the infinitely useful tome by
food science guru Harold McGee, heating the oil causes the fatty
acids to bond and form a hard layer. This has the added benefit of
creating a natural nonstick surface. So, the more you coat the metal
with oil and heat it, the better that protective, nonstick layer
becomes. That's why Grandma's cast-iron pan rocks. That's also why
experts all agree that harsh detergents, especially those for the
dishwasher, are a big no-no. They strip the layer off, leaving the
poor pot naked and vulnerable.
Here are some tips on seasoning and maintaining cast-iron cookware:
Grease it: First wash it and dry it completely. Then apply a thin
layer of shortening or oil over the entire surface, inside and out,
including the lid. Just don't use butter or any other fat with a low
smoke point. If you want to be a geek about it, McGee says corn and
soy oils are the best at bonding and creating that hard layer.
Bake it: Put the cookware, upside down, in a preheated 350-degree
oven for one hour. (First, place some foil on the bottom of the oven
to catch any drips.) You don't want an excess of oil sitting in your
pot because any oil not absorbed will turn rancid and ruin the taste
of your food. Be patient; let these thin layers build up slowly over
time.
Use it: The more you use it, the better it gets. Each time you heat
up some oil for cooking, you're essentially seasoning the pot again.
Over time it will become black and shiny, tell-tale signs of a
well-loved, well-seasoned piece of cookware.
Clean it: Don't store food in the pot unless you like the taste of
metal -- cast iron isn't nonreactive. Besides, the acids in the food
can break down the seasoning if left in contact for too long. Real
cast-iron aficionados say hot water and a nylon brush are all it
takes to clean a pot. Truly rustic types rub it with salt rather than
a brush to scour away stuck-on food. However, those of us who get
nervous about washing without suds can use a mild soap. But
dishwashers, metal utensils and harsh scouring pads are expressly
forbidden.
Store it: Pots that don't get a lot of use should be wiped with a
very thin layer of oil before they get put away -- especially those
washed with soap. Don't use anything that goes rancid quickly, like
olive or nut oils. Store pots with the lid off or put a paper towel
between the lid and the pot to keep moisture from building up inside
and causing rust. If the pot does get some rust, it's not a lost
cause. Just scour off the rust and reseason the pan.
Color-coated
Although enamel coatings eliminate the need for seasoning, they do
have their own quirks.
First of all, they can get scratched, so use wooden, plastic or nylon
utensils and scouring pads instead of metal.
They can also stain, particularly lighter colors. To remove stains,
soak the pots for several hours in a solution of 1 teaspoon bleach to
1 pint of water.
And enamel can chip. Dropping or banging pots are obvious culprits,
but excessive heat or temperature change can also cause chipping.
Don't leave an empty pot on the heat, don't put it directly in a
campfire and don't plunge a hot pot into cold water.
The handles on enameled pots are usually made of heat-resistant metal
or plastic, but they should still not be heated above 450 degrees.
Enameled cast iron can go in the dishwasher. However, think twice
before putting a Staub pot in one. The black matte enamel Staub uses
is special because it's porous, so it gets seasoned with each use.
Although it can be treated like regular enamel, heavy use of the
dishwasher may cause the coating to develop some white marks. It will
also remove the enamel's seasoning. This won't ruin the pot, but if
you want a supremely nonstick surface, wash with hot water or mild
soap to keep the seasoning intact.
Also, the edges of the pots and lids are often not enameled. To
protect them from rust, apply a thin layer of vegetable oil before
storing them.
The shiny set
While we're talking about the care and feeding of pots and pans,
let's address the sleeker metals, stainless, aluminum and copper.
Well-made stainless steel and aluminum cookware is expensive, but
it's not going to chip, break or rust. And unless it's lightweight,
it probably won't dent or warp.
Although leaving an empty pot on a hot burner could cause the metals
to get too hot and separate, which would severely damage the pot,
that's not the kind of mistake you make every day -- let's hope. In
general, stains and pits are usually the only things to worry about.
Pitting is caused by salt. So wait to add salt until the liquid in
the pot is hot enough to dissolve it. Stains can come from food and
oil residue, from water with a high iron content or from using very
high heat. Despite all those flames we see shooting out of
professional ovens on cooking shows, high-end manufacturers such as
All-Clad and Calphalon say to use lower settings with their products
when sauteing or frying. They also don't recommend dishwashers or
steel wool, especially on nonstick surfaces.
If the cookware does get stained, Bar Keeper's Friend or Bon Ami are
safe cleansers to use.
Copper pots require frequent polishing with copper cleaner to stay
looking new. They're also susceptible to denting or warping, so don't
bang them around or plunge hot pans into cold water.
Later.
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