cast iron cookware pots pans skillets camping campfire also suitable for aga and rayburn cookers

cast iron cookware pots pans skillets camping campfire also suitable for aga and rayburn cookers

Written by : Posted on February 6, 2022 : Comments Off on cast iron cookware pots pans skillets camping campfire also suitable for aga and rayburn cookers

cast iron cookware pots pans skillets camping campfire also suitable for aga and rayburn cookers

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Cast iron is seen as the ‘hard-to-use pan’ in the kitchen, but in reality, it couldn’t be easier. There are just a few rules with cast iron, and once you know them, you’ll understand why those who cook in cast iron pans, love them.

  • Heat: heat the pan properly before you use it. That means putting it onto a low to mid-flame when you start prepping, and letting it heat while you chop onions and get your things together. Rotate the pan every few minutes to make sure the whole thing is heated, and when you come to actually cook, the whole cooking surface will have heated evenly and, this is important, will stay hot for ages and transfer that heat really well. If you try to cook in a cold pan, you’re quite likely to have food stick, because heating also helps to close the microscopic pores in the surface, preventing food from sticking.
  • Oil your food: whereas with other pans, like stainless steel or non-stick, you’ll squirt a little oil into the base of the pan before you cook, with cast iron (especially griddled cast iron), you’re much better off brushing oil onto your meat or veggies before you cook them. This helps to prevent oil from cascading into the grooves on the pan and making clean up such a pain. When you add your food to the pan, use tongs and a firm grip and drop and lift it a few times to create the initial sear, then pop it down and leave it.
  • If you are searing steak, don’t flip it constantly. Leave it to cook for the full cooking time on one side, then flip it. This caramelises the sugars in the meat, searing it and preventing it from sticking. If you lift it too quickly, you’ll break the searing process, resulting in a flabby steak and stuck on mess on your pan.
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