|
|
Article: CAST-IRON COOKWARE: A PRIMER.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- March 23, 2005
CopyrightCOPYRIGHT 2005 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Washington Post
Lodge Manufacturing in South Pittsburg, Tenn., says seasoning cast-iron cookware is required to prevent rust and give it a non-stick surface.
* Wash new cast-iron cookware in hot, soapy water. This is the only time you use dish detergent on it. Rinse and dry completely. Discoloration on the towel is normal.
* Using a paper towel, apply a thin, even coating of melted solid shortening (not butter-flavored) or vegetable oil over the entire surface of the pan, including handle and exterior surfaces.
* Line the entire lower oven rack with foil to catch any drippings, and preheat oven to 350. Place cookware, upside ...