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Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
"Seasoning is crucial when you're working with cast-iron pans," says House Beautiful contributor Eddie Ross, our resident cast-iron expert. "Not only does it protect the pan, especially if it gets ...
When cleaning the enameled cast iron routinely after a cooking session or a recipe, remember a few important tips. First, avoid washing the enameled cast iron immediately after cooking in it.
Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized ...
This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel.
A redditor decided to season his cast iron skillet 80 times in a row, "for science."
Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes. [citation needed] Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle.
Guide the spoon along the curve of the egg until the shell pops off. Peel under running water. If you're still struggling, peel the eggs under cold running water, which will help separate the ...