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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.
Cast-iron pans are a home chef's best friend—and for good reason. The hard-wearing, versatile pans can be used anywhere from ovens to grills, and even on an open flame.
For some people, prized possessions come in the form of cars or fancy electronics. For me, it’s a fire-engine red 12″ Le Creuset cast-iron skillet.Since I acquired this powerhouse pan, it’s ...
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. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
You can also follow these instructions for cast-iron grill pans. What to Cook in a Cast-Iron Pan The good news is the best way to maintain seasoning is to put your cast-iron pan to work.
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [8]
The Vollrath Company was founded in 1874 in Sheboygan, Wisconsin, by Jacob J. Vollrath. The company manufactured porcelain enameled pots, pans, plates, cups and other kitchenware by coating cast iron with ceramic glaze, and Vollrath received a patent on "speckled" enameled glaze for household utensils in 1889.
It’s a great tool for any kitchen, but cleaning and storing a cast iron skillet correctly is paramount to ensuring it lasts forever.