Tools of the Trade & How to Care for Them
Alright, for those who have followed me for a while. I haven't posted one these in about a month or so. Well I've found some tips that are worth sharing and I'm excited (I'm a kitchen nerd~that's right I own it!)....
How to clean cast iron: We ALL know how using soap is bad for cast iron, and this is one of the main reasons people protest to using them. And we've ALL had someone we love use soap on our cast irons. I've had to re-season mine once or twice...
Scrub your cast iron with coarse salt and a soft sponge. The salt is a natural abrasive and will absorb oil and lift away bits of food while preserving the pan's seasoning. Rinse away salt and wipe dry. FINALLY!!!! I've been doing this for about a month, and IT WORKS!!!!!
How to re-season:
1. Wash the cookware with warm, soapy water and a stiff nylon brush. Rusty? Scrub it with steel wool. Rinse and dry thoroughly.
2. Apply a thin, even coating of vegetable oil to the entire surface of the pan (inside and out) using a paper towel. Set pan aside.
3. Place aluminum foil on the bottom rack of your oven to safeguard it from oil drips. Heat oven to 350°F.
4. Place the pan upside down on the top rack of the oven. This will allow the oil to drip down and coat the entire pan. Leave the pan in the oven to “bake” for one hour.
5. Turn off the oven and let the pan cool in the oven, or remove it with mitts and place it on a wire rack to cool for an hour. Store your newly re-seasoned pan uncovered in a dry place.
Cutting Boards: Since moving to Colorado, my beloved cutting board was splitting. I later found out that Bruce was not drying it after cleaning it.
Well, one should always completely dry the cutting board after using. If you do find yours splitting, add some sweet almond oil to it and moisturize the board.
Clean your cutting board with hydrogen peroxide. Let everything bubble for a few minutes, then scrub and rinse clean. This helps kill bacteria that might be in deep cuts in your board.