|
|
|
 CAST IRON COOKWARE
|
Bayou Classic’s Cast Iron Cookware collection consists of high quality cast iron. This cookware includes cast iron skillets, jambalaya pots, cast iron dutch ovens and more. This cast iron cookware features non-traditional designs and is the perfect choice for every Outdoor Cooking need.
Cast iron cookware is excellent for hunting, fishing, camping, scouting, and your own backyard. With quality construction that sets the industry standard, this cookware is made heavy duty, rough and rugged.
Use cast iron cookware for slow cooking stews, gumbo, and chili. Fry fish, chicken, hushpuppies and fries. Grill steaks, vegetables, pancakes, eggs and bacon.
|
|
Cast Iron Care
Cast iron cookware requires seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. Almost all cast iron cookware is seasoned. Well-seasoned cast iron cookware will have a very smooth black surface.
A new cast iron pan will not be 100% seasoned after a single treatment. It takes repeated use for the pan to develop a seasoned, non-stick surface.
If too much oil or shortening is applied to a cast iron pan in the seasoning process, it will pool and gum up when the cookware is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the cast iron pan can be re-scrubbed and reseasoned. Heating the cookware upside-down may help prevent gumming, but will be more likely to drip grease into your oven unless protected by a foil-lined baking sheet. Seasoning at higher temperatures approaching the smoking point of the oil used will result in darker seasoned coatings in less time that aren't sticky or gummy.
It is a common misconception that one should never use dish soap to clean seasoned cast iron cookware, as some believe this will immediately remove the oil, and 'unseason' the pan (or even, according to some cooks, leave soap residue that will poison the food). However, a very well-seasoned pan may tolerate dilute dish soap, and for infrequently used pans, this may be preferable to leaving rancid grease on the cooking surface. In general, however, regular washing with soap is not recommended. When cast iron cookware is washed with soap it should be lightly oiled before it is used or stored away.
If you like these products, also check out: deep fryers, beer can chicken
|
|
|
|
|
|
|
