Cast Iron Pans, Cast Iron Skillets, Cast Iron Cookware, Seasoning Cast Iron, How To Season Cast Iron, How to Clean Cast Iron. Please don't throw away that old cast iron frying pan that was your mother's or grandmother's!
Clean it! As long as it has no cracks or nicks, you can clean, season, and use it. Cast Iron Grill Pans. My kitchen is small and with little storage, I must limit how many pots and pans I can have.
One I would never give up is my cast iron grill pan. These inexpensive (usually less than $30) pans usually come in two sizes. One is a normal fry pan size, about 10 " square and 2" deep, with deep ridges on the bottom surface. They also come round but the square version will more easily accommodate chops, steaks, pieces of fish, or lengths of vegetables. The second size is large and flat, about 18" by 9," a size that fits vertically over two stove burners. Cast iron grill pans are perfect for anything you wish to cook at a very high heat, with little to no added fat. While the pan is getting hot, prepare a tuna steak or lamb chop or whatever you're cooking by putting a very light slick of olive oil on its surface. Once you place the meat on the heat, let it be. Tip: A blazing hot grill pan gets hot all over, including the handle. Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board] - Cookware.
I'm answering a number of posts in this reply.
You may want to get an 80 grit sand paper and scour the pot if it's new and unpolished, if you want to be 100% natural - use kosher salt. Your arms will appreciate the sand paper--much faster and less work. Unpolished is common with the brands you mentioned. Some brands also use a form of food wax for the initial season, nasty -- scrub it off. If you don't, you will notice over time that small chips appear that will be back filled with new carbon, giving a mottled texture. Once you are ready to season, wash the pan well with soap, dry it on a burner. I've used cast iron for more almost 40 years, some of my cookware is twice as old as I am :) There is contention all over the web about what to use for seasoning, truth is just about anything. Three reasons why pots come out sticky, and only three:1. Things you need:1.
Turn on your oven to bake @ 500-550F. Ever So Humble, Cast Iron Outshines the Fancy Pans. Purified water. Purified water is water that is mechanically filtered or processed to be cleaned for consumption.
Distilled water and deionized (DI) water have been the most common forms of purified water, but water can also be purified by other processes including reverse osmosis, carbon filtration, microfiltration, ultrafiltration, ultraviolet oxidation, or electrodialysis. In recent decades, a combination of the above processes have come into use to produce water of such high purity that its trace contaminants are measured in parts per billion (ppb) or parts per trillion (ppt). "Ionized" and alkaline water: snake oil on tap.
"Ionized water" is one of many products and panaceas that the wonky-water wellness industry flogs onto the large segment of the general public that lacks the scientific background to distinguish scientific fact from pseudoscientific hype when the two are closely intertwined.
The purpose of this page is to critically examine some of the claims about "ionized" and alkaline waters from the standpoint of modern chemistry and physiology in order to provide you with the information you need to make your own informed decision before opening your wallets to the hucksters of these products and whose claims are totally lacking in scientific support.
What most of these outfits actually sell are grossly overpriced electrical devices that purport to produce "ionized" and alkaline water by the process of electrolysis. In multi-level marketing scams, the parent company keeps a low profile and makes few claims that would attract the scrutiny of regulators such as the U.S. FTC. U.S. The bottom line S. Water ionizer. A water ionizer is an appliance that ionizes water.
Although there is no empirical evidence that ionized water is beneficial to human health, it is marketed with claims that it is an antioxidant and can slow aging and prevent disease. Such claims contradict laws of chemistry and physiology and are often unfounded. Ionization Electrolysis separates water into oxygen (O2) and hydrogen gas (H2) due to an electric current. Uses There is no empirical evidence to support claims made by manufacturers that drinking ionized water will have a noticeable effect on the body. Drinking ionized water would not be expected to alter the body's pH, due to the acid-base homeostasis.
Electrolyzed water has been used by the food industry to sanitize food products; though effective in bacterial solutions, it was found less useful when sanitizing utensils, surfaces and food products.