Ingredients:
- 1. in serving to start the process, wash, rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes.
- 2. put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat, such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids.
- 3. preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas.
- 4. bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours.
- 5. remove from oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet.
- 6. everytime you use your cast iron skillet, it will become more seasoned. its a work in progress. be patient, the look will come with time.
- 7. taking care of your cast iron will make it last forever..
Directions:
- In addition to seasoning, the general care of cast iron is also important. By following these easy steps, you can ensure your cast iron pieces will be around to serve you for a long time to come.
- 1. Always wash with a mild detergent, rinse and dry thoroughly. I recommend placing a thoroughly rinsed utensil over heat or flame, 2-3 minutes, to remove any moisture from the porous metal. Never scour or use a dishwasher. (You may use a plastic bun to remove stubborn food particles).
- 2. Cook food with little water content the first few times. Avoid cooking acidic foods such as tomatoes, unless combined with other food. Uncover hot food as you remove from the heat, because steam may remove the protective coating.
- 3. Rust, a metallic taste or discolored foods are signs of improper or inadequate seasoning. If this occurs, wash thoroughly and re-season.
- 4. Since cast iron heats evenly, it is not necessary to use extremely high cooking temperatures. Best results are obtained with medium to medium-to-high temperature settings. Do not overheat or leave empty utensil on the burner. Never place the utensil on an already heated burner; rather, allow the utensil to heat as the burner does.
- 5. Always store cast iron utensils with tops or lids off so moisture won’t collect inside. Store in a warm, dry place. A paper towel placed inside the utensil will absorb any moisture and prevent rust.
- That black finish that good cooks covet will develop over time, providing years of good cooking and creating a new heirloom for future generations.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.1 Kcal (511 kJ) | ||
| Calories from fat | 72.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 12% | |
|---|---|---|---|
| Sodium | 112.5mg | 5% | |
| Potassium | 38.7mg | 1% | |
| Total Carbs | 11.4g | 4% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 407 Kcal (1704 kJ) | ||
| Calories from fat | 243 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27g | 12% | |
|---|---|---|---|
| Sodium | 375mg | 5% | |
| Potassium | 129mg | 1% | |
| Total Carbs | 38g | 4% | |
| Dietary Fiber | 1g | 1% | |
| Protein | 5g | 3% | |
| Vitamin C | 1mg | 1% | |
| Iron | 2mg | 3% | |
| Calcium | 31mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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