Can you use the same cast iron pan for everything? The answer could surprise you

A casting pan is a kitchen tool that seems to be equipped with magical powers. It is not steadfast, but you can still use metal utensils. It cooks the Flocidly golden cake crust and gives a Whole chicken A perfect crispy skin with tender meat. It only improves with age; In fact, the hand-me-down pan from great-grandmother is more shiny than a new one in the shop.

With all these enchanting properties, it is not too surprising that cast iron is also wrapped in a myth. Today we are here to blow up one of them: Can you use the same cast iron with hearty foods as you do? Dessert recipes?

Can hearty and sweet dishes be cooked in the same cast iron pan?

The simple answer is! But to really do it right, we have some tips to keep your cast iron for the most decading table desserts and the most meaty stews in top top form.

This myth exists because, in contrast to Teflon, hard anodized or other non-stick pans, the non-stick layer of cast iron is produced by using oil and heat. The heating of fat on this solid metal store has the two combined in a process referred to as polymerization. As soon as the fat cools on the metal, it is similar to plastic as a cooking oil. However, people still see this layer of polymerized oil as more organ than the chemicals that are used to seal other non -stick pans. The “natural” quality of this layer layer makes people believe that their cast iron absorbs rather strong flavors.

It is true that this layer can have a taste of taste. The advantage of the non-standing, non-standing, not able to do with cast iron cooking dishes, if a small taste in very thin, book-literally only a few molecules hung around-we can make a new neutral layer in a few simple steps.

More tips and tricks from cast iron

How to clean cast iron thoroughly

1. Remove food residues. First, it is okay to use a mild soap to remove all the food that may stick to your pan. We go there, broken another myth!
2. Scrub and clean. After the crispy food is gone, it will restore a simple baking powder peeling into its former, aromatic, glorious glorious fame. Use baking powder and water in a ratio of 2: 1, it should form a thin paste. Scrub it into the pan with a soft or plastic bristle brush and let the paste sit for two to five minutes. Just like the stinking aromas in your refrigerator, the baking powder neutralizes the remaining taste that is in the upper layer of your cast iron.
3. Rinse well. Then rinse the paste out of the pan and wipe it off with a paper towel or a kitchen flap. If you have really crazy with the fried catfish or cooked mussels in the pan and are about to turn Grandma’s pear on the head, give the pan another baking powder. If the aromas of the previous court were not too strong, skip the second peeling and follow these steps to re -seasons.

How to choke cast iron cookware

As soon as all flavors are neutralized, it is time to take care of the season. Place your pan on a burner over medium heat to ensure that it dries completely. Contrary to the popular conviction, there are no acidic food, soap or metal tools that damage your cast iron. It is water. Moisture can cause cast iron to rust, especially if it is sealed by a layer of polymerized fat. So don’t skip this step.

When the water evaporates from the pan, it gets nice and hot. Pour about two teaspoons of neutral oil such as avocado or rapeseed into the pan and carefully wipe the oil with some paper towels over the surface of the pan. Please be very careful not to touch the hot pan! As soon as the pan is covered, it continued to be heated until it hardly begins to smoke. Switch off the heat and as soon as it has cooled completely, you have a neutral, spiced pan for even the most delicious taste dishes.