Contexte du mot : seasoning

1- The Irreplaceable Cast Iron Pans
2: seasoning cast iron pans and skillets - Cleaning cast iron cookware
3-
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133-
134: seasoning, Using, and Caring For Cast Iron Pans and Cast Iron Skillets
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154- There is a trick to maintaining cast iron cookware and that trick is
155: known as "seasoning" or "curing." Your food will never stick to the
156- bottom of the skillet or pot and the iron will not rust if it is
157- properly seasoned. Plus the cast iron cookware cleans up easily as
158: well. seasoning or curing cast iron cookware means filling the pores
159- and voids in the metal with grease of some sort, which subsequently
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163- If the cast iron pan was not seasoned properly or a portion of the
164: seasoning wore off and food sticks to the surface or there is rust,
165: then it should be properly cleaned and re-seasoned. seasoning a cast
166- iron pan is a natural way of creating non-stick cookware. And, like you
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179-
180: Definition of seasoning: To season a cast iron pan means to create a
181- slick and glassy coating by baking on multiple thin coats of oil. This
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191- NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like
192: Crisco shortening) or lard for seasoning your cast iron pans. I
193- recently experimented and found out that food-grade coconut oil/butter
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197- Also check out the Q&A's web pages below: Techniques for Restoring and
198: seasoning
199- Old Cast Iron Pans and Cast Iron Skillets.
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205- process several times is recommended as it will help create a stronger
206: "seasoning" bond. I usually do this process 3 to 4 times. NOTE:
207: seasoning cast iron pans does generate smoke similar to cooking in a
208- dirty oven.
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210- The oil fills the cavities and becomes entrenched in them, as well as
211: rounding off the peaks. By seasoning a new pan, the cooking surface
212- develops a nonstick quality because the formerly jagged and pitted
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233- Remember - Every time you cook in your cast iron frying pan, you are
234: actually seasoning it again by filling in the microscopic pores and
235- valleys that are part of the cast iron surface. The more you cook, the
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262- Neutral Food-Grade Oils - Use vegetable oils (canola, sunflower, etc.),
263: shortening (like Crisco shortening) or lard for seasoning your cast
264- iron pans. I recently experimented and found out that food-grade
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307- from the surface which will then be found floating around. Water breaks
308: down the seasoning and can cause your cast iron to rust.
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328- Never store food in the cast iron pan as the acid in the food will
329: breakdown the seasoning and take on a metallic flavor.
330-
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332- scour the rusty areas with steel wool, until all traces of rust are
333: gone. Wash, dry, and repeat seasoning process.
334-
335- Goo or Guck in Pan - If too much oil or shortening is applied to a cast
336: iron pan in the seasoning process, it will pool and "gum up" when the
337- pan is heated. In this case, the goo can be scraped off and some more
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341- oven by using a foiled-lined baking sheet or aluminum foil to catch the
342: grease. seasoning at higher temperatures, approaching the smoking
343- point, of the oil used will result in darker seasoned coatings in less
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346-
347: Techniques for Restoring and seasoning
348- Old Cast Iron Pans and Cast Iron Skillets:
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350- Please check out my Q&A pages below on the many different techniques on
351: restoring and seasoning cast iron pans. Hopefully the following topics
352- will help to answer your many cast iron questions:
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376- Sanding Cast Iron Pots
377: Self-Cleaning Oven for Cleaning & seasoning
378-