As part of my resolve to
update/get rid of junk in my kitchen I purchased an inexpensive cast iron pot from Ikea. (I had been eyeballing them at discount stores like Homegoods and Tuesday Morning for several months now dragging my feet and keeping it a low priority. ) It is blue.
I promptly lost the carefully saved directions for seasoning the pot.
Also, since it has been 6 years or so since my "outdoor days" in Colorado and my entire life prior to that in Idaho, I can't seem to remember anything except you have to treat it very particularly. So I have looked it up and posted instructions here.
I know Allison has a Cast iron pot so she might benefit from reading this too.
-begining of boring instructions
Seasoning Cast Iron
New Pans
Heat the oven to 250 - 300
Coat the pan with lard or bacon grease.(Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.) ( I hear shortening will work, that's what I am using)
Put the pan in the oven.( turn on the exhaust fan) In 15 minutes, remove the pan & pour out any excess grease. ( I hear wipe with towel to toss or paper towel). Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat,( and not with high water content like pasta etc.) because the grease from these foods will help strengthen the seasoning.
Pans needing Re-SeasoningIf the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
Dry the pan immediately with dish towel or paper towel.
Season the pan as outlined above.
Caring for Cast Iron CookwareSeasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
-the end
Blue Pot
I don't think teflon flakes are a food group or are considered a form of seasoning. Sunday, Rachel invited a Date to sunday dinner. I did not have enough drinking glasses that matched and several of the spoons had been chewed rough by the garbage disposal. My prior resolve edged way up on my priority list.
On Tuesday we did a RS craft project that etched the bottom of our clear glass cassarole dishes with our names. Mine has a big chip in it (a no-no)and brown grease speckles around the edges, needless to say I did not take it. (Two more notches in the rankings.)
Danny doesn't think his apartment of college boys needs my old dishes. ( Now it bursts to the top of the list)
With " the Holidays" coming up and the fact I am supposed to be a grown-up now I am borowing a car to go to Tuesday Morning right now.I now have a box of stuff to donate. If they will take it.I read somewhere that it is quite fashionable to use rambling sentences-- like talking.
