Cast-Iron-How to make Iron Tawa ready for cooking ?
Cast Iron – Holds Heat Well
Cast iron lost its kitchen supremacy in the 1960s and ’70s, when pan choices expanded to include plastic-coated nonstick surfaces like Teflon, as well as lighter, more stylish designs made of alloyed stainless steel and aluminum. Cast iron takes a few minutes longer to heat than most other pans, but once it heats up, it holds that heat very well.
Cast Iron Seasoning and Cleaning
Cast-iron cookware intimidates most people for one reason: seasoning. While other cookware doesn’t need the extra few minutes of attention the process requires, the payoff is a naturally nonstick cooking surface that will last beyond your lifetime.
Before first use
- Remove all packaging and labels.
- Wash the pan in hot, soapy water, then rinse and dry thoroughly.
- After cleaning Coat all of the interior and exterior surfaces with melted vegetable shortening or vegetable oil
- Your pan is now ready to be used and does not require any further preparation
- Medium or low heat will provide the best results for cooking, including frying and searing.
- Allow the pan to heat gradually and thoroughly for even and efficient cooking results.
- Once the pan is hot, almost all cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces.
- High heats should never be used to preheat a pan before lowering the heat for cooking.
- Cast iron retains heat so efficiently that overheating will cause food to burn or stick.