![\"Aubergine](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2020\/09\/Gusseisen-Elag-Grillplatte-2020-1.jpg\")
<\/a><\/p>\n![\"Aubergine](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2020\/09\/Aubergine-Fisch-Grillen-Elag-Grillplatte-2020-1.jpg\")
<\/a>
\nCast iron also delivers a non-stick surface<\/h2>\nYes, cast iron cookware<\/a> can deliver a non-stick surface, without chemicals: When properly seasoned and cared for, a cast iron pan will develop a coating that\u2019ll prevent MOST foods from sticking. This doesn\u2019t mean it will be the equivalent to a non-stick Teflon pan made with a synthetic resin. But when it is well-seasoned, it is often non-stick enough to be used on most occasions.<\/p>\nCast iron improves with use<\/h2>\n
Whenever you fry an egg or grill a steak you’re adding layers of baked-on fat and oil that enhance your seasoning for a natural, non-stick finish that gets better over time. Each time you are cooking with it, it is like it is being seasoned it again by filling in the microscopic pores that are part of the cast iron surface. The more you cook with it, the smoother the surface becomes! You\u2019ll know it\u2019s time to re-season if food sticks to the surface or if the skillet appears dull or shows signs of rusting (this too can be fixed).<\/p>\n
![\"Gebackene](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2020\/01\/einfache-Weisse-Bohnen-Tomaten-Rezept-2020-1.jpg\")
<\/a>
\nCooking with Cast Iron Pans, Skillets and Grill Plates<\/h2>\nThere are a few basic principles that apply to cooking with cast iron:<\/p>\n
\n- Always preheat cast iron before using \u2014 but slowly! Your cast iron skillet will work best when it slowly heats up on a moderate heat and stays warm. Heating it up on too high a setting can cause food to stick or burn because the heat is conducted so efficiently.<\/li>\n
- Never put cold liquids into a very hot cast iron pan or oven \u2014 this can cause cracks on that spot! You can test the heat with a droplets of water. It should sizzle, then roll and hop around the pan. \u00a0If the water disappears immediately after being dropped, it\u2019s too hot.<\/li>\n
- Never forget your potholders! \u00a0Cast iron pan handles get HOT when cooking! Cast iron gets very hot and distributes the heat evenly throughout the whole piece of cookware.<\/li>\n
- Once you\u2019ve finished cooking, it will stay hot for a while, so be sure to use a trivet if you are transferring it to another surface.<\/li>\n<\/ul>\n
Maintaining Cast Iron Cookware<\/h2>\n
There is a trick to maintaining cast iron cookware and that trick is known as \u201cseasoning\u201d or \u201ccuring.\u201d \u00a0Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. To season a cast iron pan means to create a shiny, glassy coating by baking on multiple thin coats of oil. \u00a0This creates a non-stick cooking surface and easy for cleaning. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.<\/p>\n
And don\u2019t worry:<\/strong> If, by chance, you take off some of your skillet\u2019s smooth seasoning, you can always\u00a0re-season\u00a0the skillet after cleaning. It\u2019s not a big deal and is easy to fix.<\/p>\nSeasoning cast iron:<\/h2>\n
If the cast iron pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface, then it should be properly cleaned and re-seasoned with a heat resistant oil.<\/p>\n
I recommend using a\u00a0HIGH SMOKE POINT OIL\u00a0like one of these:
\nAvocado Oil<\/a>\u00a0\u2013 smoke point (260C \/ 500F))
\nCanola Oil\u00a0\u2013 smoke point (204C \/400F)<\/p>\n![\"Halloumi](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2020\/09\/Halloumi-Grillen-Elag-Grillplatte-2020-1-2.jpg\")
<\/a><\/p>\n![\"Halloumi](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2020\/09\/Halloumi-Grillen-Elag-Grillplatte-2020-2.jpg\")
<\/a>
\nSeasoning grill plates:<\/h3>\n\n- With a silicon brush, spread a thin coating of cooking oil over entire surface of a clean and thoroughly dried cast iron grill plate<\/a>. Be certain the entire surface, including all corners, have been coated thoroughly. Any excess oil can be wiped away with a paper towel.<\/li>\n
- Now heat the grill plate on over medium\/low for 30 minutes. The oil bakes on and creates a non-stick protective layer. After the grill plate has cooled, it is seasoned and ready to use.<\/li>\n
- You can repeat this process 2 or 3 times to help create a stronger \u201cseasoning\u201d bond. Let cool between seasonings.<\/li>\n<\/ul>\n
Seasoning cast iron skillets and pans:<\/h3>\n\n- If the skillet is well-seasoned from years of use, a small amount of mild soap it is okay to use a mild soap to wash the pan before re-seasoning. Rinse and hand dry thoroughly.<\/li>\n
- Apply a very thin, even layer of cooking oil to the cookware (inside and out). Place the cookware in the oven upside down. Place a large baking sheet on the bottom rack.<\/li>\n
- Bake at 230\u00b0C for one hour. Allow to cool to room temperature in the oven.<\/li>\n<\/ul>\n
NOTE<\/strong>: if there is any rust, you can remove it with steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda before re-seasoning.<\/p>\n![\"Minestrone](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/12\/Minestrone-Suppe-Rezept-2019-5.jpg\")
<\/a>
\nCleaning cast iron cookware<\/h2>\n\n- To soap or not to soap? No soap is best to retain its smooth non-stick surface. Otherwise, you may need to re-season your cookware. For easiest clean-up, I recommend cleaning it while it is still warm but not hot. Don\u2019t soak the pan or leave it in the sink because this may lead to rust. And never put it in the dishwasher. Like I said, we want it to retain it\u2019s beautiful seasoning!<\/li>\n
- The type of brush is\u00a0key\u00a0to foolproof easy cleaning. If your pan has stuck-on food, there\u2019s no better tool to remove it than a good, sturdy scrub brush made with natural fibres. This one\u2019s designed specifically for cast iron.<\/li>\n
- If there are stubborn stuck-on bit, then use a salt and water to help the process. Then rinse or wipe with a paper towel.<\/li>\n
- Thoroughly towel dry the skillet. cast iron is actually a porous surface susceptible to rust if you don\u2019t dry it thoroughly after washing it or before storing it.<\/li>\n
- Then oil it \u2014 but lightly! Using paper towel, apply a light coat of vegetable oil before storing in a dry place. If stacking, I recommend placing a sheet of paper towel between it and other cookware to avoid ruining the finish.<\/li>\n
- With proper care, a cast iron skillet can last decades, and many believe that these skillets get better with age and natural seasoning.<\/li>\n<\/ul>\n
Cast iron improves with use<\/h2>\n
Whenever you fry an egg or grill a steak you’re adding layers of baked-on fat and oil that enhance your seasoning for a natural, non-stick finish that gets better over time. Each time you are cooking with it, it is like it is being seasoned it again by filling in the microscopic pores that are part of the cast iron surface. The more you cook with it, the smoother the surface becomes! You\u2019ll know it\u2019s time to re-season if food sticks to the surface or if the skillet appears dull or shows signs of rusting (this too can be fixed).<\/p>\n
<\/a>
\nCooking with Cast Iron Pans, Skillets and Grill Plates<\/h2>\nThere are a few basic principles that apply to cooking with cast iron:<\/p>\n
\n- Always preheat cast iron before using \u2014 but slowly! Your cast iron skillet will work best when it slowly heats up on a moderate heat and stays warm. Heating it up on too high a setting can cause food to stick or burn because the heat is conducted so efficiently.<\/li>\n
- Never put cold liquids into a very hot cast iron pan or oven \u2014 this can cause cracks on that spot! You can test the heat with a droplets of water. It should sizzle, then roll and hop around the pan. \u00a0If the water disappears immediately after being dropped, it\u2019s too hot.<\/li>\n
- Never forget your potholders! \u00a0Cast iron pan handles get HOT when cooking! Cast iron gets very hot and distributes the heat evenly throughout the whole piece of cookware.<\/li>\n
- Once you\u2019ve finished cooking, it will stay hot for a while, so be sure to use a trivet if you are transferring it to another surface.<\/li>\n<\/ul>\n
Maintaining Cast Iron Cookware<\/h2>\n
There is a trick to maintaining cast iron cookware and that trick is known as \u201cseasoning\u201d or \u201ccuring.\u201d \u00a0Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. To season a cast iron pan means to create a shiny, glassy coating by baking on multiple thin coats of oil. \u00a0This creates a non-stick cooking surface and easy for cleaning. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.<\/p>\n
And don\u2019t worry:<\/strong> If, by chance, you take off some of your skillet\u2019s smooth seasoning, you can always\u00a0re-season\u00a0the skillet after cleaning. It\u2019s not a big deal and is easy to fix.<\/p>\nSeasoning cast iron:<\/h2>\n
If the cast iron pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface, then it should be properly cleaned and re-seasoned with a heat resistant oil.<\/p>\n
I recommend using a\u00a0HIGH SMOKE POINT OIL\u00a0like one of these:
\nAvocado Oil<\/a>\u00a0\u2013 smoke point (260C \/ 500F))
\nCanola Oil\u00a0\u2013 smoke point (204C \/400F)<\/p>\n<\/a><\/p>\n<\/a>
\nSeasoning grill plates:<\/h3>\n\n- With a silicon brush, spread a thin coating of cooking oil over entire surface of a clean and thoroughly dried cast iron grill plate<\/a>. Be certain the entire surface, including all corners, have been coated thoroughly. Any excess oil can be wiped away with a paper towel.<\/li>\n
- Now heat the grill plate on over medium\/low for 30 minutes. The oil bakes on and creates a non-stick protective layer. After the grill plate has cooled, it is seasoned and ready to use.<\/li>\n
- You can repeat this process 2 or 3 times to help create a stronger \u201cseasoning\u201d bond. Let cool between seasonings.<\/li>\n<\/ul>\n
Seasoning cast iron skillets and pans:<\/h3>\n\n- If the skillet is well-seasoned from years of use, a small amount of mild soap it is okay to use a mild soap to wash the pan before re-seasoning. Rinse and hand dry thoroughly.<\/li>\n
- Apply a very thin, even layer of cooking oil to the cookware (inside and out). Place the cookware in the oven upside down. Place a large baking sheet on the bottom rack.<\/li>\n
- Bake at 230\u00b0C for one hour. Allow to cool to room temperature in the oven.<\/li>\n<\/ul>\n
NOTE<\/strong>: if there is any rust, you can remove it with steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda before re-seasoning.<\/p>\n<\/a>
\nCleaning cast iron cookware<\/h2>\n\n- To soap or not to soap? No soap is best to retain its smooth non-stick surface. Otherwise, you may need to re-season your cookware. For easiest clean-up, I recommend cleaning it while it is still warm but not hot. Don\u2019t soak the pan or leave it in the sink because this may lead to rust. And never put it in the dishwasher. Like I said, we want it to retain it\u2019s beautiful seasoning!<\/li>\n
- The type of brush is\u00a0key\u00a0to foolproof easy cleaning. If your pan has stuck-on food, there\u2019s no better tool to remove it than a good, sturdy scrub brush made with natural fibres. This one\u2019s designed specifically for cast iron.<\/li>\n
- If there are stubborn stuck-on bit, then use a salt and water to help the process. Then rinse or wipe with a paper towel.<\/li>\n
- Thoroughly towel dry the skillet. cast iron is actually a porous surface susceptible to rust if you don\u2019t dry it thoroughly after washing it or before storing it.<\/li>\n
- Then oil it \u2014 but lightly! Using paper towel, apply a light coat of vegetable oil before storing in a dry place. If stacking, I recommend placing a sheet of paper towel between it and other cookware to avoid ruining the finish.<\/li>\n
- With proper care, a cast iron skillet can last decades, and many believe that these skillets get better with age and natural seasoning.<\/li>\n<\/ul>\n
Maintaining Cast Iron Cookware<\/h2>\n
There is a trick to maintaining cast iron cookware and that trick is known as \u201cseasoning\u201d or \u201ccuring.\u201d \u00a0Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. To season a cast iron pan means to create a shiny, glassy coating by baking on multiple thin coats of oil. \u00a0This creates a non-stick cooking surface and easy for cleaning. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.<\/p>\n
And don\u2019t worry:<\/strong> If, by chance, you take off some of your skillet\u2019s smooth seasoning, you can always\u00a0re-season\u00a0the skillet after cleaning. It\u2019s not a big deal and is easy to fix.<\/p>\n If the cast iron pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface, then it should be properly cleaned and re-seasoned with a heat resistant oil.<\/p>\n I recommend using a\u00a0HIGH SMOKE POINT OIL\u00a0like one of these: NOTE<\/strong>: if there is any rust, you can remove it with steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda before re-seasoning.<\/p>\nSeasoning cast iron:<\/h2>\n
\nAvocado Oil<\/a>\u00a0\u2013 smoke point (260C \/ 500F))
\nCanola Oil\u00a0\u2013 smoke point (204C \/400F)<\/p>\n<\/a><\/p>\n<\/a>
\nSeasoning grill plates:<\/h3>\n\n
Seasoning cast iron skillets and pans:<\/h3>\n
\n
<\/a>
\nCleaning cast iron cookware<\/h2>\n\n