Cast Iron Buying Guide

7. Cast Iron:

Before use plain caset iron needs seasoning: if this is not done the pan will be liable to rust and food will start sticking to it. However, a well seasoned casserole or frying pan that is properly cared for, and re-seasoned as necessary, will build up a patina, which will, after time, be almost non-stick.

To season:

Brush over the inside surface of the pot with a vegetable oil; don't use a sunflower or corn oil as they are inclined to be sticky.

Heat the pan gently and leave it on a warm hob for 15-20 minutes

Wipe out the pan with a piece of kitchen paper then repeat the process for a second time.

After use wash the pan carefully with a mild soap; avoid using detergents and do not put the pot into a dishwasher.

Dry the pan, preferably in the oven.

If the seasoned surface starts to wear, re-season in the same way.

Cast iron tends to be brittle, and if dropped, can break.

Cast iron must be seasoned before use.

Dry on the stove and oil well if stored for any length of time.

Avoid washing, clean by wiping out with kitchen paper.

Suitable for all types of hob including induction when the base is ground flat.