Most great chefs understand the importance of having high-quality cookware in the their kitchen.  Cast iron is one the toughest materials out there and can produce good tasting food as well.  It is basically indestructible and will even get harder with use.

But you have to take good care of your cast iron cookware for it to last.  Before using it for the first time, you have to season your cookware.  This is a process where oil is absorbed into the pores of the cookware that will leave a black, nonstick surface.  Just follow the instructions properly because you will need to re-season your cookware whenever it needs it.  And you can use your cast iron cookware for a long, long time.

Cleaning cast iron cookware isn’t too difficult; it’s definitely not as difficult as cleaning your oven. After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Stubborn cooked on or burned on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.

Cleaning cast iron cookware isn’t too difficult; it’s definitely not as difficult as cleaning your oven. After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Stubborn cooked on or burned on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.

Cornbread is all too often a rare treat and of ten leaves us wanting more.  Now you can have authentically prepared cornbread in your home with this low-price cast iron cookware and cornbread set for your kitchen.  Your friends and family will be surprised with your skill and wanting to know your secret.

Cooking with cast iron often yields great results.  Once your cookware is properly seasoned the possibilities are endless.  Enjoy the unique benefits of cooking with cast iron, easily and affordably, with this Lodge Logic Cast Iron Cookware set!

If you don’t know how to set-up or properly prepare your new cast iron cookware for cooking, you’re not alone.  Many methods have been presented over the years for seasoning and prepping a new cast iron pan.  Of all the ways that have been suggested we’ve found one that works everytime, no matter what.  And the best part is, all you need is your oven and some mineral oil or shortening.

You start by heating your oven to 350 degrees fahrenheit while you’re washing your new pot with soap and a stiff brush.  After the oven is hot enough you’ll want to completely coat the pan with oil or shortening.  Put the pan in the oven for half an hour and remove it, wiping it clean, to remove any pooling oil.  Put it back in for abotyher half hour and you’re done!

This is so simple you will wish all of your pots and pans were .

To clean your cast iron pot it is best to just put water in in and bring it to a boil. Then simply pour out the water and wipe it clean with a paper towel.

You never want to use detergent on your cast iron. It will ruin the seasoning.

Also avoid putting your hot cast iron in cold water. This may cause cracking or warping of the pan.

Here is how you season a new or used cast iron:

If the pan is new, be sure any adhesive label is completely removed.

Wash with very hot water, rinse and dry.

Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.

Put your greased utensil in a preheated 300°F oven for 1 hour.

Remove, cool and store the pan.

A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. For example, after making tortillas and, after all that heat, the surface of your skillet looks dry, just season it again before you put it away.

Cast iron will darken with use, turning from a steely gray, when new, to dark gray or black.

• Never use soap or steel wool on cast iron-it ruins the seasoning
• To clean your cast iron you just need to use hot water and a plastic scouring pad
• Always dry your pan thoroughly after washing-they can rust
• Store you pan without the lid on it to prevent moisture build up
• Don’t cook acidic food in cast iron-it’s a reactive metal
• Don’t store food in your cast iron-However Do use your cast iron to keep food warm while you are serving it.