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Check out all my web pages on
cast iron pots, kettles, and Dutch ovens (just
click on the underlined topics):
Main Page:
The Irreplaceable Cast-Iron Skillet
Question & Answer Pages:
Ammonia for
Cleaning Cast Iron
Ceramic Top (Flat Top)
Electric Range and Cast Iron Pots
Hot Fire
for Curing & Cleaning
Iron and
Carcinogens in Cast Iron
Misc.
Questions & Answers
Pre-Seasoned Cast Iron Pots
Salt for
Cleaning Cast Iron
Sanding
Cast Iron Pots
Self-Cleaning Oven for Cleaning & Seasoning
Warped or
Cracked Cast Iron Pots
Washing
Cast Iron Pots
There has been
a resurgence in the use of cast-iron cookware in the home.
Most people
tend to think of cast-iron skillets and fry pans, but there
is an cast-iron pos or kettles designed for just about any
cooking chore. You can bake in Dutch ovens, make stew in a
kettle, stir fry in a cast-iron wok. Then there are griddles
for making pancakes and French toast, pieces for making corn
sticks and muffins, and baking pans, etc.
Cast iron also
provides more even heat distribution than today's
lightweight aluminum pans. It cooks evenly, cleans up
easily, and holds heat longer. Cast iron also has medicinal
qualities. In fact, many medical authorities believe that
there are health benefits to cooking in iron since food may
absorb and pass onto us traces of the essential mineral.
NOTE:
All new (not old pots) cast-iron pots and skillets have a protective
coating on them, which must be removed. American companies
use a special food-safe wax; imports are covered with a
water-soluble shellac. In either case, scrub the item with a
scouring pad, using soap and the hottest tap water you can
stand.
Remember - Every time you
cook in your cast-iron pan, you are actually seasoning it
again by filling in the microscopic pores and valleys that
are part of the cast-iron surface. The more you cook, the
smoother the surface becomes!
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