Cast Iron Skillet
Wipe the pan immediately after use, while it is hot or warm, preferably with hot water using a sponge or stiff brush. NEVER use soap, use steel wool NEVER, NEVER put it in the machine. With these simple techniques, you will be able to keep your pan clean, free from rust and well seasoned for a long time. The grace of the cast iron is that it gets the taste of food in time!. If you use pots and pans, cast iron, you already know that this material has a tendency to rust if not gain some care when storing them. To prevent the elements of a cookware cast iron become rusty, should ensure they are well dried before storing. After washing a cast iron pan, wipe thoroughly with a cloth and place it for a few seconds over the flame of the stove to remove as much moisture. You can also try another very simple trick to avoid the formation of rust on cast iron pans, line the bottom of these tools with coffee filters. Thus able to increase the shelf life of your cookware, cast iron, postponing the purchase of a new much longer. You can use these HTML tags and attributes:. I'm crazy for my cast iron cookware. I can not cook without them. Each one has its place in my kitchen to do their homework. I have a small pot to make rice, the highest one for the beans to cast iron skillet and cook the garlic and the egg to my daughter. When I met my husband Alex, I noticed immediately that he had a big cast iron skillet pot. It was when we lived in the U. S. . He learned the value of an cast iron skillet pot with her then-neighbor Keith, a man of Irish descent. Recently transplanted from Brazil, Alex was invited to watch a game with Keith beisbol. It was during the finals (World Series) and the weather had been cold. The neighbor, Keith, served Irish Stew (cooked Irish) with bread. Alex was very happy with the sight of cooked in a cauldron of cast iron skillet on a cold day like this. He then asked, "Where's the rice?" On that cold day APREDE two things: not everyone eats cooked rice, and wanted to buy an cast iron skillet pot can do the same for the stew in his own way. We use the pot that Alex bought today. We as well as Irish Stew, other things like stroganoff, bouef bourguignon and Machaca. This pot is particularly special for me because I traveled with her. Yeah . . I took it as carry-on. Before September 11 aviation allowed these follies and took her in my suitcase on the plane. The pot weighs 4. 4 kg. Inside the pot took bottles and bottles of spices and oils. Was changing the U. S. to Brazil and I was afraid not to find some spice in my new home. They were things like a Chinese chili sauce found only in Rosemead, CA, filépowder Zatarains of Crystal Hot Sauce and New Orleans. Ten years in Brazil changed my cooking. I discovered how to cook without spices and those ones found in many other way. But, never dropped the pan and bought several other very good in Brazil. The practicality of iron cookware is unsurpassed. It is easy to transfer a T-bone or tarte tatin in the oven of the stove. Iron is an excellent conductor of heat. Keeping the heat, the cooking pots continue even after removing them from the fire. The iron pans improve with time. Using the pan frequently it develops a protective layer and turns antiaderante. cast iron skillet was the first non-stick! My mother uses a pan that has more than eighty years. It was my great-grandmother. Imagine the amount of fried eggs made it!. I fou fan of these pans, but the difficulty I have is to find without wooden handle, any vendor can tell me if the pans with wooden handle can go in the oven. I wash to heal, while oil and take in the oven upside down on a foil and leave one hour, it looks like it has anti-stick, hehe. This first photo of the most, it should be great with a cornbread . . :-). From My Kitchen is a collection of some events that roll in my kitchen. I hope those who read these stories find something new or something interesting in some way. I hope the recipes are clear and easy to follow. I try my best with the photos. Portuguese is not my first language and sometimes I make mistakes ugly. But than nothing, I hope what I created here inspires the reader to cook with love and goodwill. . . .
