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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (12g) Recipe makes 1 servings The following items or measurements are not included below: mineral oil |
||
| Calories 113 | ||
| Calories from Fat 115 | (101%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Ingredients
- 1 tablespoon Crisco shortening
- 1 tablespoon mineral oil
Directions
1
Check your cast iron pieces for breaks and/or cracks. If there are any , this may not be suitable, I couldn't say for sure.2
If you have any severe residue, try to take it off, but cleaning will most likely remove it.3
Place your cast iron pieces of cookware open (or top) sides down on the middle rack in your oven. Space the pieces evenly.4
Following your oven oven's self-cleaning cycle directions, set your oven to begin the cycle. Don't forget to remove anything fron the stovetop and storage drawer, if you have it.5
Most self-cleaning ovens cycle for two hours, this is sufficient to clean cast iron too.6
When the oven cleaning cycle is complete, let everything cool to touch. Remove your cast iron from your oven.7
Your oven should have turned off from the cycle. Reset the oven to low just to warm it, like you would keep food warm.8
Brush off any powder residue, using a wire brush if necessary, to smooth the cast iron. Blow out or wipe out the dust, if you've done this.9
Using a new paper towel for each piece, use up to the 1 tablespoon of Crisco on your paper towel (some people recommend mineral oil) and smooth it over the complete surface of your cast iron. Make a thin layer. and a little thicker on the inside portion of your cookware.10
Set your pieces right side up in your oven and bake on low for 1 up to 2 hours, if your time allows.11
Take your cast iron out and let it cool on your stovetop.12
When you cast iron has cooled to touch, use more clean papertowels to wipe the excess Crisco fron the cast iron.13
I store my cast iron with a clean dishcloth between each piece, if I stack pieces.14
In between seasonings, clean in a mildly soapy water, turn the flame on your stovetop to medium high and set the cast iron on it until it dries, turn off the flame and let it cool to touch. Then wipe again on the inside with Crisco (or mineral oil) on a clean papertowel.
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Featured Reviews for This Recipe
From: Realtor by day, Chef by night
On Jan 6, 2009
My best friend cleans her cast iron cookware and ALL of her oven safe cookware, bakeware, utensils and even the burner grates this way. She swears by it and has done this for several years.
From: dogsandwoods
On Dec 1, 2008
Thank you for opening up the floor to discuss the best method for cleaning cast iron. Recently, I've done the clean it with a paper towel, pour in salt and rub with a fresh paper towel, heat to remove excess food and oil it lightly method. It does work well. My cast iron has to be cared for as one piece belonged to my great-grandmother!
From: DEEP
On Mar 22, 2007
I tried to respond to this last night, but my system crashed in the middle of typing. I, like a previous poster do not recommend this method of "cleaning". First, NEVER "season" cast iron with vegetable products. It will create an almost "waxy" build-up" on your cookware that can only be removed with metal scrubbing pads...not a good idea! If you go the mineral oil route, why not just use motor oil?...basically the same end product. In my opinion, the ONLY proper "seasoning/prep" you should use is PORK FAT....that's right!...PORK FAT! My 3 cast iron skillets and one dutch oven will certainly never see the likes of what this poster proposes....and, every piece is old, yet all have cooking surfaces that are slick as glass, and are permaently "non-stick". If you can't deal with meat fat, perhaps some other cookware would be a better choice for you. If anything, the "oven cleaning cycle" is the very thing that WILL eventually cause cracks and wear on cast iron. It'll last several lifetimes if properly cared for. All of mine get the pork fat with high heat(not oven cleaning cycle) treatment about once a month, and daily on the ones that I use daily. I can cook an egg without additional oil/grease...totally non-stick. Take time to read up on the care of those precious hand-me-downs!
From: cookin' from scratch
On Dec 5, 2007
You can avoid having to do this by never, EVER washing cast iron in soap. Soap is what ruins the seasoning of the pan. Wash it in hot water and use a spatula or firm plastic vegetable brush to get off any stuff. Then, put it on the stovetop, warm it up to completely dry it (this prevents rust), and spray a little olive oil on the warm pan. I've had my trusty big fryer for years and it still looks brand new and is totally non-stick.
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