When I was a child, I believe that every family in the neighborhood had a cast iron pan. The pots were more or less the same thing, but the meals that came from them, were as varied as the families. Our closest neighbors were from St. Paul, MN, and established Swedish meatballs in a pan.
My family comes from German and English are our food reflects this heritage. Often my mother German fixed Fries, fried sliced onions and potatoes in a crispybrown. If I try hard I can see the German Fries pan and smell the delicious aroma that permeates the house.
In German, Swedish and Europan immigrants to America came some brought their cast-iron pans with them. These ladles it on its migration westward. Later wagon cooks used cast iron pans, bakeware and Dutch ovens with meals to resolve Chuck.
An iron pan seems, if the compared to current devices. But cast iron pans are making a return and for good reason. Consider these functions.
Duration. Cast iron pans have proven time. They are so durable that from mother to daughter to granddaughter.
Usability. You can top an iron pan on the fire in the oven over an open fire, charcoal or gas grill. Better yet, todayCast iron pans> are coated with a nonstick coating.
Diversity. A six-inch skillet is perfect for fixing a meal. The largest 10-inch skillet is perfect for family gatherings. Grill pans - Frying pans with ridges on the bottom - are also available.
COST. You can look far and wide before finding a better value. A six-inch pan costs $ 8 and a 10-inch pan costs about about $ 17, not bad for an investment for life. The cost for a barbecuepan varies, depending on the outside has a coating of enamel.
It should re-season the pan when you long time I had one. Lodge, a leading producer of cast iron pots, he says, you should wash the pan in hot soapy water. Dry bread and let stand on counter for several hours.
Preheat oven to 350 degrees Lodge said. Coat the pan with liquid or solid shortening. SetPan on a jelly roll pan to catch every drop. "Firing" pan in oven for one hour. Turn off the oven and let the pan cool completely before opening the door. Finally, wipe off any residue with paper towels.
Do not wash the pot with water and soap and the stain after it has been seasoned. Instead, wash the pot with hot water and swish away the food particles with a stiff brush. Make sure the pan is dry before storing.You can also rub the pan with salt to clean it. Rinse the salt with warm water.
time, a dark finish frying your desire to develop the course on the bottom. Do not worry, this is exactly what you want. In fact, some people think of professional chefs, this coating gives extra food (and perhaps secret) taste. A well-seasoned skillet needs only a coating of cooking spray for short. Some recipes may require a reduction of the whole.
I have two pots, one plain and onePan. How do I correct? A better question would be: "What we do not fix it in?" Marvelous food comes from these pots: Chunky applesauce flavored with cinnamon, roasted onions, peppers, mushrooms and peas, fried rice with vegetables, chicken cutlets with lemon sauce, lean hamburger, grilled asparagus with a touch of more garlic and more.
Cook healthy? Forget those fancy, shmancy pans. Exit the cast iron skillet andFix healthy meals for yourself and your family.
Copyright 2005 by Harriet Hodgson. For more information about their work go to http://www.harriethodgson.com.
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