Many people are leery of Teflon Non-Stick Cookware. Now it’s not absolutely certain that it has negative effects but why mess with it at all when there’s Cast Iron…An all natural non-stick cookware. And not only is it non-stick but unlike Teflon cookware it can last a lifetime. It even adds iron to your foods….But first you must make the cast iron cookware you purchase non-stick. This process is known as “seasoning”.
The seasoning process is actually pretty straightforward:
- Put the oven rack near the bottom of the oven. Place a layer of aluminum foil on the rack.
- Preheat the oven to 275F
- Wash your new cookware with soap & warm water. Use a scouring pad or a wire brush to remove any factory residues. Be careful when handling cast iron, it’s heavy and can break a foot or toe if dropped.
- Dry the cookware with a towel.
- Coat the cookware with lard. If you try to use a liquid oil such as Canola Oil you’ll end up with tacky (as in sticky) cookware.
- Place the cookware in the oven on the aluminum foil.
- Bake for 15 minutes.
- Remove using good oven mitts (remember cast iron is heavy which also means it also holds a lot of heat, use good quality oven mitts when handling).
- Pour off any excess grease into a container for proper disposal.
- Place the cookware back in the oven on the aluminum foil.
- Continue baking for 1 1/2 hour more.
- Leave the cookware in the oven and shut off. Let the cookware come back down to room temperature in the oven.
- If the pan start to stick just thoroughly clean and dry.
- Repeat the seasoning instructions above.
Cast Iron Pans. They distribute heat evenly, last a generation or more if properly cared for, add a vital nutrient to our diets and are non-stick. Naturally, without chemicals and without using the resources needed to produce these chemicals.