The age of our cookware is usually not questioned during re-enactments. There are ways to date cookware. Gate marks, formed during the casting process, may be found on the bottom. These resemble welders beads, being �� wide and up to several inches long. If you have a piece of cast iron with these marks it was manufactured prior to 1890. Modern day, from 1890 till now, cast iron can be dated using the manufacturer�s logo (found on the bottom) or the size number cast into the handle. Collecting cast iron could be the subject of a future article.
Several factors determine the worth and usefulness of cast iron cookware. Found at auctions, flea markets, and garage sales, used pieces are an excellent and inexpensive source of cookware. When buying used check carefully for pitting, excessive rust and the manufacturer. Excessive pitting and rust make the piece harder to season and cause food to stick in the crevices. Poor quality pieces, especially those manufactured in Asia, will not season properly and not heat evenly. Names like Griswold and Wagner derive quality but can be expensive. New cast iron, if properly cared for, will last a lifetime. Lodge, for example, is one of the popular, common brands. Do not neglect the importance of size. The number of people cooking for determines the size pot or pan needed. Small 3� skillets and one-pint bean pots are perfect for individuals with small appetites. Larger groups require skillets in the 12 to 25� range and 15-30 gallon caldrons.
You have purchased a used piece of cast iron but you do not like the seasoned finish. What to do? Find yourself a large (5 gallon or larger) plastic container and mix 12 ounces of lye (Lewis is one brand name) for every 2 gallons water. Place the cast iron in the solution and soak for several days. The lye causes the oil/grease, the seasoning, to degrade. Check by scratching with your fingernail. When the seasoning flakes off the piece is done. Scour with a plastic brush or pad, then air dry in the sun. Lightly oil when dry. Do not put aluminum cookware in this solution, it will destroy it. To keep the solution fresh, skim off the old seasoning and add more lye and/or water. Cover and keep for your next piece.
Piece is rusty; mix one-gallon vinegar with four gallons water in a plastic container. Do not use a metal container. Submerge the cast iron and check it every day. Failure to check will cause the vinegar to eat the cast iron. Left long enough, the piece will disappear. Clean using a 10 thousands wire brush. Dry and lightly oil. Side notes, before discarding either solution, mix them together. This neutralizes each solution and makes it safe to discard in the sewer.
According to Lodge Mfg. �Seasoning is the process of allowing oil to be absorbed into the iron, creating a non-stick, rustproof finish.� First, wash the cast iron completely with soap and water. Use a stiff brush if necessary. It is best to use Crisco or Lard (melted) or Peanut Oil spread evenly over the entire surface. Do not use butter or margarine due to it�s salt content. For a used piece, follow these directions. Pre-heat your oven to 350 degrees. Place the piece on the rack, cooking side down, and use aluminum foil underneath to catch excess oil. Include the lid, also cooking side down. Bake for one hour and cool slowly in the oven.
New pieces use the same procedure as above but are baked in an oven at 250-300 degrees. Drain off excess oil after 15 minutes (remember the iron will be hot, use a good oven mitt to hold). Bake for one hour and cool in the oven to room temperature. For you married old timers or young bucks still living at home I recommend you season outside or when the better half / mom is out of town. The baking process causes a mighty fine smell to linger in your cabin.
Some do�s and don�ts:
Do use oven mitts, heavy gloves or fire irons when moving hot cast iron. It will burn you quickly (the voice of experience speaking).
Do store pots with lids ajar or place a piece of paper towel inside to absorb moisture.
Do season properly, failure to do so will cause food to turn black.
Do cook foods with high fat content the first few times in newly seasoned cookware; this improves the seasoning.
Do lightly oil and pre-heat bakeware prior to placing batter in it.
Do use a trivet under hot pots to protect tables, etc. from burning.
Do simmer food until ready to serve.
Do keep the pot covered, keeps food hot.
Do re-season whenever necessary.
Do not place hot cast iron in cool water, it may crack.
Do not use metal items to clean, causes seasoning to rub off.
Do not cook soups, stews, etc. (high moisture and acid content) in newly seasoned cookware. These foods have a tendency to remove seasoning. Be aware you may need to re-season after cooking these types of foods.
Do not store food in cast iron, it will cause the food to turn black and may ruin the seasoning.
Do not burn out old food or grease as it also burns off the seasoning.
Ok partners, it�s time to eat! Who�s the cook?
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Kenneth
Komoto
mailto:[EMAIL PROTECTED]
Pioneer Commander Outpost 193 Phone:
(530)752-7197
Southpointe Christian Center
Fax : (530)752-0329
Sacramento, Ca 95828
