5 mistakes you may be making with your cast-iron skillet - how to clean cast iron

Error 1: skip the season and it can be tempting to put a brand new cast
The iron pan works directly for the crispy baked potatoes you are looking at-but first, determine which cast iron you are using.
If your pot is enameled (i. e.
, Painted with shiny enamel)
You already know.
But if it's the standard lineupiron pan (
Black bottom like a big pot)
Seasoning is the only way to stop food from sticking to the pan-first of all, these potatoes may stick to the pan if they are not careful about the important steps of seasoning, rather than forming a crispy shell
Megan Keno, author of cast iron cuisine, shares an easy way: Rinse and wipe the dry pan, heat it with medium heat, rub about a tablespoon of vegetable oil into the pan, cover the surface with clean, soft paper towels and pliers.
Turn off the heating and let the pot cool and you can cook.
Error 2: cook everything in the desert-cook everything seriously --island pans (
If you were stuck in a remote location, which one would you take? ), the cast-
The iron pot must be at the top.
This is a workawayer who can handle everything from grilled chicken to mac 'n cheese to cookies.
However, what you should avoid is acidic food that requires a longer cooking time (
Think about it: tomato sauce or chili on Sunday, both of which can be soaked for hours).
High sour food will not damage your pot;
However, especially if the pots are not yet highly seasoned, they can present a taste of metal, which is safe but not necessarily enjoyable.
So, while it's good to spray lemon juice at the end of cooking, if you're going to cook dishes with tomatoes or citrus juice for a few hours, choose stainless steel. (
This rule does not apply to enameled cast iron that is not affected by acidity. )
Error 3: trying to flip tricky items without a metal spatula, you don't stir food in a non-stick pan with a metal spoon-so, if your actor --
The iron pot is almost non-stick (
Thanks for the seasoning! )
You should also avoid using metal vessels, right?
Surprisingly: No.
It is perfectly possible to use metal vessels on ordinary castings
The iron pot, Keno said;
The "non-stick" surface created by seasoning is very elastic (
The exception is enameled cast iron;
According to casting, metal can scratch its porcelain coating
Iron manufacturer Hotels).
So, if you're making some fine food like fish fillets or something
Simple eggs, continue to use thin metal spatula instead of silicone or wooden utensils;
It will be easier to operate under fragile raw materials.
Error 4: Avoid using soap completely or not?
This is the problem.
While it is traditionally believed that you should not use bubbles on these firm frying pans, most experts now say it is no problem at all.
For hard work, for example, a small piece of burnt steak won't move and a small mouth of dishwashing soap won't damage your pot.
This is not always necessary, however;
So if you don't see it stuck
Food, hot water and nylon --
The brush should do this well.
Error 5: because of your old nails and your go-
Skillet has more in common than you think.
They are all iron, so they all rust easily if you let the moisture in.
The good news is that it is not difficult to prevent the reddish color from developing on your pan.
Just don't let the air-
Keno says drying after washing, because allowing any moisture left on the surface would put it at risk of rust.
After cleaning the pan, dry it with a cloth or paper towel.
Experts at the South Carolina forge iron said that if the metal still feels wet to you, you can even put it in a low heat State to help the moisture evaporate.
It will dry completely in a few minutes.