How Do You Season or Cure Cast Iron Fry Pans?

Cast iron cookware should be cured, inside and out including lids, if the pan is new and has not been pre-cured by the manufacturer, or if your pan is old, and the seasoning has worn off.

Many manufacturers are now marketing pans that have been pre-seasoned. In this case, the curing process has been done for you, but read the product manual carefully to see if there are any initial washing instructions to follow.

The words 'curing' and 'seasoning' both refer to the process of coating your pans with grease and oven-cooking it, which fills the pores of the cast iron, and renders your pan with a natural, nonstick-type of coating.

To maintain the curing on your pan, you should only rinse or quickly wash with mild soapy water after each use. Too much scrubbing and hot water will remove the curing, and the pan will require a re-seasoning.

It is normal for your pan to require a re-seasoning occasionally.

Curing/Seasoning Process

Prepare your pan by scrubbing it with hot soapy water, ensuring there is no food residue or rust, and dry it completely.

Warm the pan up slightly, and apply a coat of melted shortening to the inside and outside. Liquid cooking oils are not recommended.

Preheat your oven to 350 degrees and put your cookware in upside right, on a foil-covered cooking sheet, to catch any drips. If you use a non-covered baking sheet, it will require a good scrub afterwards - the foil saves on the cleanup.

Bake for approximately 20 minutes. If it starts to smoke, reduce the temperature by 10-15 degrees until it stops. This may increase the time by a few minutes, but will not hurt the cure.

Drain off any excess grease, and put the pan back in the oven, this time upside down, for 1 to 3 hours. A re-seasoning may only require half of that time.

Turn the oven off, and let the pan cool down naturally before removing it.
You now have a seasoned cast iron nonstick cooking utensil that will last a lifetime with proper care.

Cookware Pans Information Posted By: Blueshoots.com

Top 10 Ways to Ruin a Nonstick Pan

Nonstick coatings on cookware and bakeware provide for healthier cooking using less oils, and also reduce cleaning time. But improper care can ruin this finish causing foods to stick, make cleaning more difficult, and reduce the lifespan of your pans. Here's 10 ways you can ruin a nonstick pan if proper care and maintenance isn't applied. Protect your investment by avoiding these and enjoy your pans for many years.

1) Cutting Serving Portions With a Metal Knife or Utensil

Cutting desserts or meatloaf in the pan with a metal knife or utensil can pierce the coating leaving your pans unsightly, cause foods to stick and rust to form. Use rubber or silicone spatulas to portion and serve from your cookware or bakeware.

2) Storing Pans Improperly

Storing pans haphazardly along with other metal implements, can cause scratches in the finish. Always nest your nonstick frypans and bakeware carefully, and do not alloy other metal pan covers with thin sharp edges to sit inside your pans.

3) Drastic Water Temperature Changes

Placing a very hot non-stick frypan into cool or lukewarm dishwater can cause your pan to warp. A warped pan will not have even heat distribution and cooking abilities will be reduced. Always allow your pan to cool completely before immersing it.

4) Using Metal Spatulas, Whisks or Tongs

Refrain from using any metal utensils in your nonstick to stir, turn food, scrape food residue, or blend foods right in the pan. The best utensils to use are wood, plastic, or silicone. Many companies are now making silicone whisks which are terrific for that quick blending. Even occasional fork-turning can nick and scratch your pan.

5) Cleaning With a Scouring Cleanser Pad

Using scouring products that are metal based or have harsh cleansers, can wear off the coating on your pans. Always use plastic scourers or soft sponges. Allowing your pan to soak for a moment will usually loosen foods and enable you to clean it with just warm water, mild soap and a soft cloth.

6) Cleaning Pans in a Dishwasher

Dishwasher detergents generally are too harsh for most nonstick cookware and kitchenware, and will eventually cause the finish to wear off. Bakeware that has scratches in it may also not dry completely and could rust. Handwash your nonstick implements and dry completely before storing.

7) Cooking on High Heat

Most nonstick cookware is made for low and medium heat cooking. Too high a heat can wear down or blister the finish, as well as cause pans to warp. To maintain your pan and increase its lifespan, follow the manufacturer's instructions regarding cooking heat.

8) Storing Foods in Your Nonstick Pans

Foods should never be stored in the pans but should be removed and pans should be cleaned carefully and dried before storing.

9) Cutting Your Pizza With Cutter

Cutting your pizza right in the nonstick pizza pan will mar the finish. Always slide your pizza out unto a wooden cutting board, and then apply the pizza cutter to portion servings.

10) Using Your Bread Pans for Meats or High Acid Foods

Nonstick bread pans provide for easy removal of fresh baked bread. But using these same pans for meatloaf or other foods will wear off the finish quicker, as some foods reduce the lifespan of your pans, making them harder to clean and more prone to rust. Keep bread pans just for bread, and designate another pan for other foods. This way you'll ensure no pan residue ends up on your freshly baked bread.

Cookware Pans Information Posted By : Blueshoots.com