Caring for Cast Iron

caring for cast ironEvery skilled cook needs at least one cast iron pan, but caring for a good one is a bit different than most other cookware. If not treated properly, it can be easy to ruin cast iron. While some tips are simple common sense, such as not running a cast iron pot or pan through a dishwasher, other tips are more counter-intuitive. However, with just a little effort and knowledge, anyone can end up with cast iron cookware that will last their entire lifetime.

The first step in properly caring for a new cast iron pan, after thoroughly hand washing it with dish soap, is to season it. This involves rubbing a layer of vegetable oil or lard all over the front and back of the pan, and then baking the pan in an oven at a high temperature for an hour. This creates a natural non-stick layer, which both aids in cooking and protects the pan itself. After seasoning, wait for the pan to cool before removing from the oven and gently wiping it down with a paper towel. It’s also a good idea to place the pan in the oven upside down, so that a gunky layer of sticky oil doesn’t form in the base of the baking cookware. If properly maintained this seasoning can last a long time, but keep in mind that cast iron may need to be re-seasoned at some point.

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Grilling in Corn Husks

grilled corn huskAnyone who has ever tasted corn on the cob grilled in its own husks knows that there is no other way to cook the corn on the cob. So if the husk makes for a good wrap for the corn, it makes perfectly good sense that other foods can be wrapped and grilled in them as well. Corn husks are readily available in the summer months and are easier to work with when compared to other methods of making grilling packets.

Choosing the husk

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How to Deal with Flare-Ups

Flare Ups

No matter how skilled you are at grilling, flare-ups happen from time to time. Even though the sight of sky-high flames shooting out of your grill can be terrifying, you can get a grip on them. Learning to extinguish flare-ups quickly and preventing … [Continue reading]