Cast Iron 101 by Straightouttamykitchen

Cast Iron 101

Season Your Cast Iron with Beeswax Beeswax is a natural protectant, it is a natural source of Vitamin A, and it has antibacterial properties. 1.

Scrub your cast iron cookware with hot water if needed and sometimes we use a metal spatula if we must scrape off any stuck-on food although this is rare. We do not use dish soap and do not recommend it.

Place beeswax bar directly into a cast iron pan or skillet.

Next you will want to warm up a cast iron pan to melt your wax slowly until it becomes a liquid consistency.

Then spread evenly with a clean cloth or paper towel (better yet brown thin paper towels work nicely) and evenly coat the wax all over your cast iron cookware.

Lastly you place your pans in the oven at 450 degrees until it stops smoking and it will smoke quite a bit, so you may want to ventilate your kitchen prior to doing this. This may also be done on an outdoor grill, but you must monitor very

closely as the temperature can get too hot very quickly. 6.

Place pans out to cool on pot holders and then they will be ready for cooking

Seasoning Your Cast Iron       

Apply a thin coat of Bacon Fat both inside and out Preheat oven to 350 degrees and line oven rack with foil to catch drips Put cookware upside down on the upper rack of your oven and bake for one hour. Let the cookware cool before taking it out of the oven. Store it in a cool, dry place and allow air to circulate around it Never wash in a dishwasher. Never ever use soap on your cast iron This is what we like to call Seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch Oven has been neglected and Rusty, you can restore it by seasoning it again. The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron, and even the lid must be seasoned. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.

Vinegar Bath As strong and durable that cast iron is, it is bound to happen at some point in time. Rust happens and this is where a Vinegar bath comes into play. It's an easy straight forward way of taking care of the problem in these simple steps

All you need is 

white Vinegar



Water



Abrasive scrubber to make your rusted, damaged cast iron gleam like new.

Mix the water and vinegar 50/50 and let the pan soak in the mixture for an hour or up to six depending on how bad the rust is. If not completely submerged in the vinegar solution, the result will be an unevenness of colour. 2. Then scrub using a stainless-steel scouring pad or steel wool, and rinse well. Additional half hour soaks/scrub sessions may be

necessary and are OK, but don't leave the piece soaking for longer periods. 3. Once free of rust, to prevent its return, the piece should be thoroughly rinsed, dried, and Seasoned. 4. Don't spend extra money on apple cider or name brand vinegar-- any cheap white vinegar will do.

Molasses Soak For those who want a less hands-on method of rust removal, there is an alternative, using molasses. This method is popular in the restoration of iron automotive and machine parts because of its effectiveness, its labour un-intensiveness, and its ability to convert rust deep inside castings with cavities where other cleaning methods would be difficult. The formula for a molasses soak is a 10% solution of molasses and water, i.e. 1-part molasses to 9 parts water. The molasses used for an animal feed supplement in liquid form is the type you want, so check a local farm supply store for it. Molasses takes from 2 to 4 weeks for a piece with average surface rust. As with lye for crud removal, submerge the piece completely. During this time, fermentation will naturally occur, so be aware that moving a piece in the soak may cause a sudden release of trapped pockets of gasses causing splashing. You can avoid this by submerging pieces in an upright position. Like lye on crud, molasses works better and faster at a warmer temperature. Since the process relies on a biological reaction, you don't want it hotter than about 105Â°. This biological process also results in the formation of mold and a scum on the surface of the solution, as well as a distinct odour. You therefore want to do a molasses soak outside, in a covered-but-not-airtight container.

Check the container regularly to gauge the progress, and to make sure it hasn't sprung a leak. Should the solution leak out and leave the piece to dry out with a coating of the solution on it may result in damage. Once complete, the rust should be gone, but a coating of molasses scum may remain. Use a scrubber pad and hot water to remove it before any necessary final touch-ups and proceeding with your initial seasoning regimen.

Lye Wash Cleaning Method Soak cast iron pieces in lye water. Mix 1 can of lye (i.e., Red Devil) with 45 gallons of water in a plastic container. Suspend pieces utilizing steel coat hangers. Usually several days to a week for dirty pieces will be enough. and they do not rust and are not damaged by this method. Remove pieces after soaking and rinse with hose and relatively high-water pressure. If grease does not wash away, try wiping with stainless steel souring pad or brush. Repeat the lye bath as required. After piece(s) are dry, brush with fine steel brush on drill or wire wheel. Repeat the lye bath if necessary. Wash the piece in dishwashing soap and warm water and rinse thoroughly. Dry. You can speed the drying by placing in the oven at 200Â°F. Apply mineral oil, generously, completely coating the item. Let stand overnight. Wipe off excess oil with paper towel and buff with a soft cloth.

Rust LYE does not remove rust, do the following

Soak pieces in solution of 50% white vinegar and 50% water for several hours. Now this will depend on each piece, BUT remember vinegar is an acid and acids EAT metal You will ruin your piece if you let it in the bath too long. This is NOT like the lye bath. Remove from vinegar solution, rinse and rub/brush to determine if rust has been removed. Repeat vinegar bath if required. Dry, oil, wipe, buff as above.

History Of Cast Iron Pan's Cast-Iron [kast-ahy-ern, kahst-] cast iron noun 1. an alloy of iron, carbon, and other elements, cast as a soft and strong, or as a hard and brittle, iron, depending on the mixture and methods of molding. Cast iron vessels have been used for cooking for over two thousand years, Cauldrons and cooking pots were valued as kitchen items for their durability. Their ability to retain heat thus improving the quality of cooking meals. In Europe, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace. Cast iron pots were made with handles to allow them to be Hung Over A Fire, or with legs so that they could stand Up In The Fireplace. Cast iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand up in the fireplace.The onset of the Industrial Revolution, a commonly used cast iron cooking pan called a Spider had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast iron skillet. Popular among homemakers and housekeepers during the first half of the 20th century.

Most American households had at least one cast iron cooking pan in their homes. Griswold and Wagner Ware were especially popular, Although those companies folded in the late 1950's and the brands are now owned by the American Culinary Corporation. Lodge Manufacturing company is currently the only major manufacturer of cast iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe. 1960's and 1970's introduced and quickly became the item of choice in many kitchens was Teflon-coated aluminum non-stick cookware, so Cast iron fell out of flavor. The durability and reliability of cast iron as a cooking tool had made its survival and cast-iron cookware is still recommended by most cooks and chefs as an essential part of any kitchen.

Seasoning of A Cast Iron Pan Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner however, it has excellent heat retention properties. The entire pan will eventually become extremely hot, including the iron handle or handles. Most bare cast iron pots and pans are cast as a single piece of metal, including the handle. To be used on both the stove top and in the oven. Many Recipes call for the use of a cast iron skillet or pot, This differs from many other Pots, have varying components that may be damaged by the excessive temperatures of 400 Â°F (204 Â°C) or more.

An American Dietetic Association significant amounts of dietary iron into food. The amount of iron absorbed varied greatly depending on the food, its Acidity, its water content, how long it

was cooked, and how old the cookware is. Leached iron into food and that can be an advantage, not a disadvantage, particularly for premenopausal women who often don’t get the 18 mg of iron they need daily. A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron. This extra iron can be a disadvantage for people who get an overabundance of iron in the diet. There’s plenty of iron in water content                  

Red Meat Beans Lentils Millet Chickpeas Dark, Leafy Greens Molasses Dried Apricots Dried Peaches Pumpkin Sunflower Seeds Pistachios Walnuts Almonds Scallops Clams Oysters Soybeans

Misc Site's        

Cast Iron Canada Cast Iron Collector The Pan Handler Wagner & Griswold Society Everything in Cast Iron Cast Iron Cookware In A Nutshell The Pan Handler Culinary Fanatic - Home

Caring for Your Cookware          

Seasoning And Maintaining Cast Iron by Crisbee How To Restore Cast Iron by Lodge Cast Iron How To Clean Cast Iron by Lodge Cast Iron How To Reseason Cast Iron by Ryan O. Hicks Guide To Rescuing Cast Iron Cookware by Nourish And Nestle Crisbee Review by Cast Iron Pan Store How To Season Your Griddle - Complete Guide by Blackstone Products Crisbee Review by TOPONAUTIC Lodge's Cast Iron Use And Care Cast Iron Restoration and Maintenance by The Culinary Fanatic

Cookware 

AUSfonte™ cast iron and AUS-ION™ formed-iron (steel) cookware by SOLIDTEKNICS  Solidteknics AUS-ION Seamless Carbon Steel Pan (Review by Jeffrey B. Rogers)  Jeffrey B. Rogers - Lodge's New Rust-Resistant Skillets! Seasoned with Crisbee

More Resources on Cast Iron          

The Cast Iron Collector" - Information For The Vintage Cookware Enthusiast Jeffrey B. Rogers' About Cast Iron Facebook Page 'Cast Iron Cooking' Facebook Group (290k+ Members) The Culinary Fanatic Facebook Page YouTube Channel: Jeffrey B. Rogers A.K.A. The Culinary Fanatic Crisbee Cast Iron Seasoning Thread on Badger & Blade Lodge Cast Iron Foundry and History Taste Of The South Magazine - Homepage Crisbee Cast Iron Seasoning Facebook Group Google+ Profile: Crisbee Cast Iron Seasoning

American Cast Iron Company's                   

Griswold Vollrath Wagner Ware Favorite Atlanta Stove Works Lodge Wapak Krampouz Borough Furnace FINEX Cast Iron Cookware Company NEST Homeware TAKU Ironware Company Stargazer Cast Iron Marquette Castings Smithey Ironware Company Butter Pat Industries Ferleon Milo The Field Company

Canadian Cast Iron Company's        

T. Eaton Co. - Eaton's was a department store chain who sold various hollowware with their name on it. Markings indicate it was outsourced from foundries like Smart's. Findlay - Carleton Place, ON (1862-1974) *Some Findlay pieces are seen with Lisser or Smart's ghost marks. General Steel Wares (GSW) - Toronto, ON (1927-) Javelin - Joliette, QC (1949-) L'Islet - L’Islet, QC (1856-1878) Lisser - *Little information is available on Lisser. McClary Manufacturing Co. Ltd. (McClary's) - London, ON (1851-) James Smart Mfg. Co. (Diamond G) - Brockville, ON (18541965)

Japanese Cast Iron Company's   

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ABC Carpet & Home Nambu Tekki Levcoware

France Cast Iron Company' Staub

ď&#x201A;ˇ

Le Creuset

SMOKE POINTS of Cooking Oil A general summary about seasoning How does this work? As oil bakes past the smoke points, it leaves a black patina finish, (carbon). This carbon is polymerizing as the oil is seared onto the cookware through the process of heating at a high temperature. Once the oil has burned away, it will leave this finish known as seasoning. Many manufactures preseason cookware but in time, re seasoning may be required. Once the oil has been heated, it is cooked into the surface of the item and when cooled, the first level of patina finish remains and once cooled will have a smooth touch. Over time, through use, more oils are added while cooking and when kept properly, only gets better through time.

What oils work best? Cooking oils whether vegetable or animal fat both works. I have used different oils over time seasoning many different types of cast iron cookware with great results, but only oils at or above 350 degrees (f) seem to work best. I like bacon grease, although vegetable oils work fine and as I often cook using olive oil, it too, works great. What you use, truly is up to what you like and use in your home. What perhaps is more important in selecting what oil you use, is deciding which not to choose. Since most cooking is around 350 degrees (f), do not select a Low smoke points oil. many will argue bacon grease over vegetable oil, or coconut oil over cottonseed, but truth is, they all work as they are

all higher smoke points. While Avocado and Coconut (refine) have the highest smoke points, any oil with 350 degrees (f) will provide a enough finish. If the item comes out sticky, just reheat and cool again as most often, a sticky finish is because you either did not reach smoke point or did not heat long enough.

Smoke Point Chart Fat Unrefined canola oil Unrefined flaxseed oil Unrefined safflower oil Unrefined sunflower oil Unrefined corn oil Unrefined high-oleic sunflower oil Extra virgin olive oil Unrefined peanut oil Semi refined safflower oil Unrefined soy oil Unrefined walnut oil Hemp seed oil Butter Semi refined canola oil Coconut oil Unrefined sesame oil Semi refined soy oil Vegetable shortening Lard Macadamia nut oil Refined canola oil Semi refined walnut oil High quality (low acidity) extra virgin olive oil Sesame oil Cottonseed oil Grapeseed oil Virgin olive oil Almond oil Hazelnut oil

Smoke Point °F 225°F 225°F 225°F 225°F 320°F 320°F 320°F 320°F 320°F 320°F 320°F 330°F 350°F 350°F 350°F 350°F 350°F 360°F 370°F 390°F 400°F 400°F 405°F 410°F 420°F 420°F 420°F 420°F 430°F

Smoke Point °C 107°C 107°C 107°C 107°C 160°C 160°C 160°C 160°C 160°C 160°C 160°C 165°C 177°C 177°C 177°C 177°C 177°C 182°C 182°C 199°C 204°C 204°C 207°C 210°C 216°C 216°C 216°C 216°C 221°C

Peanut oil Sunflower oil Refined corn oil Palm oil Palm kernel oil Refined high-oleic sunflower oil Refined peanut oil Refined Safflower oil Semi refined sesame oil Refined soy oil Semi refined Sunflower Oil Olive pomace oil Extra light olive oil Soybean oil Safflower oil Avocado oil

440°F 440°F 450°F 450°F 450°F 450°F 450°F 450°F 450°F 450°F 450°F 460°F 468°F 495°F 510°F 520°F

227°C 227°C 232°C 232°C 232°C 232°C 232°C 232°C 232°C 232°C 232°C 238°C 242°C 257°C 266°C 271°C