INSTRUCTIONS FOR THE USE OF CAST IRON PANS. |
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| by Ted Peterson |
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| The first thing a person will do when they buy or get a cast iron skilett or pan is they start frying something. This is the WRONG thing to do. A person have to seal the skilett so that the item surface will not take up food and liquid. The new cast iron item is of very porous material. |
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| The first thing that has to be done is to heat your oven to 300 degree F. Wash th skilett thoroughly in hot hot soapy water and hand dry immediately. Use a paper towel, grease the pan with a thin coating of vegetable oil. Make sure that the entire surface is covered. Put the item in the oven for over one hour and remove when hot and let cool. Wipe away any excess oil by scrubing it clean and then it is done. This will be needed from time to time. |
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| TO USE. |
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| NEVER, NEVER use any cast iron item in a microware. A cast iton item in a microwave may burn out the microwave tube and then the microwave will not work. Use a good oil like Pam and there will not be any trouble. |
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| CLEANING AND STORING. |
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| NEVER, NEVER place a cast iron item in a dishwasher or scrubbed with steel wool or scouring pads. Wipe the item clean with a sponge or dishcloth in hot water but DO NOT use detergents. If you can not get it clean, the residue can be removed by boiling a little salt and vinegar in the pan . Rubbing the pan with a paper towel and coarse salt can also be used. Dry by hand immediately after washing and then brush with a coating of vegetable oil. If you are stacking it with other cast iron items place paper towels between them. |
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