Mexican Cooking Utensils
Traditional, time tested Mexican cooking utensils and cast iron cookware are simple and easy to use. To maximize the enjoyment of your new cooking utensils it is a good idea to follow some general care guidelines.
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Safety Using Cast Iron Cookware:You must exercise reasonable caution and common sense when using any kitchen product. Practice safe kitchen and cooking habits at all times by using proper heat and handling protection when working with hot cookware. Follow the manufacturer's use instructions and read all caution statements prior to using. Children should always be supervised in the kitchen and especially around hot cookware, electric appliances, or sharp kitchen tools. Keep hot or heavy cookware away from stove or counter top edges and out of the reach of small children and pets.
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General Care of Cast Iron Griddle
(article from Wikopedia.com)
Cast-iron pots and pans are durable and provide even heating, but require seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.
How To Season Cast Iron Cookware
Seasoning cast iron cookware is a process by which a layer of grease or shortening is applied and cooked onto cast iron or carbon steel cookware. This layer protects the cookware from rusting, provides a non-stick surface for cooking, and protects food from interacting with the iron of the pan. Shortenings typically used for seasoning cast iron cookware include lard, hydrogenated cooking oils such as Crisco, and solid palm or coconut oil (in general, oils that are high in saturated fats). Avoid using shortenings that are polyunsaturated - these will get rancid much more quickly. Well-seasoned cast iron cookware will have a smooth dark surface.
Before seasoning, cookware should be thoroughly scrubbed using soap and scouring pads (steel wool is best). If the surface is "natural" (unpolished), it may also be useful to use a wire brush. Scrubbing will remove any dirt or rust, and, in the case of new cookware, will remove the protective coating that new pieces are often shipped with. Any existing rust can be removed by soaking in a 1:1 solution of vinegar and water.
Once cleaned, cookware can and should be seasoned. There are several techniques for seasoning cast iron that vary based on the smoking point of the oil or fat used.
- First, heat the cookware until water quickly boils when splashed onto its surface.
- Next, using a rag, wipe a thin coat of lard or oil onto the surface of the cookware.
- Finally, place the cookware upside-down in a moderately hot oven for 1-2 hours. It is a good idea to place a layer of aluminum foil under the cookware to catch drips of excess oil.
- Let the pan cool. At this point, the cookware should have a black-sheen and be ready for cooking.
Alternative Cast Iron Seasoning Method:
- Warm the pan slightly on the stovetop (it should still be cool enough to handle).
- Take a small lump of shortening in a paper towel, and rub it all over the cooking surface of the pan.
- Place the pan in a 300-degree (F) oven for one hour.
- Take the pan out and let it cool slightly.
- Wipe off any excess grease.
If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseason. Heating the pan upside-down may help prevent gumming, but will be more likely to drip grease into your oven unless protected by a foiled-lined baking sheet. Seasoning at higher temperatures approaching the smoking point of the oil used will result in darker seasoned coatings in less time that aren't sticky or gummy.
