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A type of cookware constructed of a soft, heavy metal material known as Cast Iron, which is an excellent material for cooking foods. Cast Iron absorbs heat well, retaining the warmth and distributing it evenly across the length and width of the cookware. The material slowly absorbs the heat and slowly releases it, thus making it a good choice for slow cooking ingredients. Cast Iron may be treated with a coating by the manufacturer, such as porcelain enamel or it may be produced uncoated. Uncoated Cast Iron requires a seasoning with oil before use to create a non-stick surface, while coated Cast Iron most often requires no seasoning.
To season Cast Iron Cookware, first heat the pan to a temperature that makes a single sprinkle (drop) of water sizzle when dropped into the pan. Remove the pan from the heat and place it on a safe, non-burnable surface where oil can be applied. Using a basting brush apply oil to the inside surface of the pan allowing it to seep into the pan. Paper toweling can then be used to rub the oil into the pan while absorbing excess oil. This procedure can be repeated 3 to 4 times and ceased when the pan surface blackens. After using the pan for cooking, clean with hot soapy water and a light brush that will not scrub away the seasoned pan oil. Dry the pan and while still warm, re-appy a light coating of oil with a paper towel over the inside surface of the pan.
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