Ways to make pots, pans last longer

Follow these guidelines for choosing and maintaining sustainable cookware and bakeware.
By Tom Watson

Ecoconsumer


With all the reality-cooking shows on TV, maybe the next one should be a competition to choose safe, durable cookware. To make sure it has the required drama and suffering for a reality show, the producers could arrange for an eco-friendly, cast-iron skillet to fall on a contestant's head.


Ouch! But going “green” with your pots and pans doesn't need to be painful. Just follow these guidelines for choosing and maintaining sustainable cookware and bakeware that can last a lifetime.



Don't get burned


The most common cookware-related worry among consumers is that nonstick cookware emits toxic fumes. Just last month, a California-based environmental blogger recommended that readers immediately toss out all their nonstick cookware.


That's not necessary. Nonstick cookware should be safe in normal use, according to Consumer Reports magazine and various regulatory agencies.


Cooks still need to be careful, however. The chemical PTFE (polytetrafluoroethylene) in Teflon and many other nonstick cookware coatings may create hazardous fumes if a pan gets extremely overheated, say to 500 degrees or more. Never leave a pan unattended or empty on a hot burner.



Go for a guarantee


Although nonstick cookware that does not contain PTFE may sound tempting, consumers usually have no assurance that alternative nonstick coatings are any safer. Several environmentalists and researchers have expressed concerns about “nanoparticle” cookware coatings.


On the plus side, a potential health benefit of nonstick cookware is that you can use less oil and butter when cooking.


But a significant environmental problem with nonstick PTFE pots and pans is that many last only two or three years. Choose pots and pans, especially nonstick cookware, with a lifetime or 25-year warranty. Check online reviews as well.



Mix it up


Even if it seems like a great deal, resist buying a large set of cookware with items you'll never use. A 10-piece set will serve the needs of most households, since lids are considered pieces and that usually means six pots and pans and four lids.


However, rather than using a set of a single type of cookware, many serious cooks use a mix of cast iron, stainless steel, copper and aluminum pots and pans.


Look for cast-iron skillets, one of the greenest choices, at thrift stores or antique shops. Never buy nonstick cookware used, since the coating may not last. When you're done with a nonstick pan, put it in the garbage.



Take good care (rhymes with cookware)


Extend the life of your cookware by treating it right. Different types of pans have specific care requirements, so read and follow manufacturers' care advice.


As a general rule, don't put cookware through the dishwasher. It will last longer if you scrub it out by hand with soap and hot water.


New cast-iron pans are usually “pre-seasoned.” That means they have been oiled to make them nonstick. But you'll still need to re-season them yourself occasionally, which involves oiling and baking them.

Bake with caution, or duck


Do you know anyone whose glass bakeware has exploded during or just after baking? Many folks have experienced this, including Seattle-area residents. According to Consumer Reports, Pyrex and Anchor Hocking bakeware products are made from soda-lime glass and are more likely to shatter than European-made bakeware, which is usually made of a more expensive glass called borosilicate.


Even though this problem has received national publicity for several years, the ConsumerAffairs consumer-news website continues to receive complaints, including more than 20 about exploding Pyrex in the past three months.


Anchor Hocking and World Kitchen, the maker of Pyrex, generally blame the users, but they do offer practical advice for keeping your bakeware in one piece, such as this on the Pyrex website: “Always place hot glass bakeware on a dry, cloth potholder or towel,” and “Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.”



If you aren't comfortable using soda-lime bakeware, search online for “borosilicate bakeware” to find sources for those products.


Whether you aspire to be on “Top Chef” or just dabble in the kitchen on weekends, you'll get more out of cooking and baking when you have the right tools for the job.






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Jane Says: Ditch Your Nonstick Cookware for Cast Iron

Jane Says: Ditch Your Nonstick Cookware for Cast Iron

Stuff you should know about cast iron cookware:

My pans are old and made by manufacturers such as Lodge, Wagner, and Griswold. They all happen to be so well seasoned they are as slick and impermeable as a politician's grin. If you want that patina, troll yard sales or online sources until you find the sizes you're looking for. I've only used the “preseasoned” cookware made by Lodge a couple of times, and it seems to work fine. And even though you won't be able to pretend it's a family heirloom, it certainly makes the mere idea of cast iron more approachable to someone who's unsure about how to season a pan properly or who simply wants a frittata for lunch. Today.
There is a real mystique about cleaning cast iron. Personally, I think all that business about wiping it out, then filming it with oil until you use it again is disgusting. Guess what happens? Unless you use that pan all the time, the oil coating is going to turn rancid. Aside from tasting vile, rancid oil forms free radicals in the body, and we all know by now that those are harmful. I'll take a modern-day nonstick pan over rancid oil any time.

So how do I clean my cast iron? I wash it, very gently, with dish detergent . (I have wanted to confess this unorthodoxy for years.) That said, I don't use an abrasive scrubby, and would never let cast iron soak or sit in the sink for hours or put it in the dishwasher. After washing, I work it over with a kitchen towel, then put it in the oven to get dry as a bone.

Stuff you should know about enamel-coated cast iron cookware:

I try not to name-drop, but it's no secret. It's not nearly as sexy, mysterious, or inexpensive as unadorned cast iron, which is why I'm not giving it the same amount of space. But its signature pale interior allows you to easily gauge the doneness of whatever you're cooking, and unlike cast iron, it won't react to an acidic tomato or fruit sauce, giving it an off flavor or unappealing color. And I never ever get tired of how it cleans up like a dream. The only tough part is having to pick a color.


http://www.cajuncastiron.com/ditch.asp

Cast-iron fans say there's nothing it can't cook

Cooking with cast iron is a way of life for Dawn Mills and her family. Before she turns on her home oven, she has to relocate all of the cast-iron cookware that she stores inside.
"I probably have upwards of 50 pieces; a majority of them are Dutch ovens used for outdoor cooking. Many are skillets," Mills said. "But I have my favorites ... the pieces that I want to cook with no matter where I am cooking."

In March, she and her husband, Jim, will be competing for a third time in the International Dutch Oven Society World Championship Cookout in Utah. For the preliminary competition, they will cook Chipotle Chicken Rolls - a variation on chicken cordon bleu - Italian Cheese Bread and Southern Pecan Pie.

If the Newkirk couple advances to the finals, they will cook a recipe called Three Little Pigs - a pork tenderloin stuffed with ham and wrapped in bacon - Parmesan Herb Rolls and Very Berry Cherry Pie.

Learning to cook outdoors developed as a welcome distraction from her empty nest, she said.

"When our sons left home, it started to be a hobby for us," Mills said.
Mills, assistant principal of Lincoln Elementary School in Ponca City, is the secretary of the Heartland of the Prairie Dutch Oven Society in Oklahoma. The group meets monthly for Dutch Oven Gatherings and hosts a benefit for the American Red Cross every spring.

Cast-iron cooking has many benefits, Mills said.
"If you have it seasoned correctly, it is a very nonstick surface. The cost is also decent and it lasts forever, and you don't have to worry about the lining peeling out," Mills said. "And when you put the lid on, it is like its own little convection oven."

Certain foods, such as cornbread, taste best cooked in cast iron, Mills said.
"You need to take the skillet and get it pretty hot first with a good oil base and then put the batter in there," Mills said.

Some cooks swear that you can tell the difference between fried chicken that's been cooked in cast iron and chicken that hasn't. Cast iron also gives a nice sear to a steak, and many chili cooks prefer to use cast iron.

During demonstrations, Mills tells people that "there's nothing you can cook on the stove or in the oven that you can't cook in cast iron" outdoors. She even made a coconut pie once and whipped the meringue by hand.

Ken Jones, another member of the Heartland of the Prairie Dutch Oven Society, said there is an art to cooking with cast iron.

"We use recipes that are made for the Dutch oven, but I like to take regular recipes and adapt them," Jones said. "Cobblers are very popular - so are cakes. Casseroles also convert to Dutch ovens, as well as biscuits and breads."

It does take longer to cook outside using briquettes for heat, Jones said. But there are benefits to that, too.

"It's the original slow cooker," Jones said. "We do a lot of talking while we cook."

Jones said anyone interested in learning more about cooking with cast iron outdoors can watch a demonstration by the Oklahoma Dutch Oven group based in Tulsa. The group gathers at Haikey Creek Park during the warm months and can be reached at blackettle66@att.net.

Here are some recipes made for cast-iron cookware.

Dawn Mills said her mother made this family recipe for her when she was little and she has gone on to win cooking competitions with it.

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http://cajuncastiron.com/nothing.asp

Iron Ladies: Cast iron takes the prize for most versatile kitchen performance

Cast iron is the Swiss army knife of the kitchen. It is a versatile tool, a multipronged culinary threat capable of searing an ahi steak and crisping a cornbread crust.

"It's our favorite black dress in our wardrobe of pans," said Julie Kramis Hearne, co-author of this past fall's "Cast Iron Skillet Big Flavors" [Sasquatch Books, 2011; 157 pages; $19.95]. "Everything just tastes better."

Cast iron cookware also deserves the Swiss army knife's slogan, "Your Companion for Life." It's virtually indestructable and relatively inexpensive, with 10- and 12-inch skillets starting running from about $20 to $35. And once it acquires a good seasoning, it functions much like a nonstick pan.

To boot, it also can be good for your health, as the pans leach iron, which is helpful for those with iron deficiencies. [Conversely, if you suffer from excess iron, it would be best to steer clear.]

But the true benefit of cooking with cast iron is how it handles food. It withstands, and maintains, exceptionally high cooking temperatures, so it's a popular choice for searing or frying. Meanwhile, its excellent heat diffusion and retention make it perfect for stews or braises. Also, since iron skillets develop a "non-stick" surface, they are a good choice for eggs, particularly scrambled. Bakers use it for making cornbread, cobblers and cakes.

"The more you cook with cast iron, the better it gets,"


Read More At: http://cajuncastiron.com/versatile.asp

Stovetop Cast Iron Grills - Mark, sear meat just like on a cookout

Miss the taste of grilled goodies when it's too cold to grill outside?

Or worse yet, do you live in an apartment with no space for an outside grill at all?


With the soggiest weeks of winter approaching, it's worth it to consider a good, heavy iron or anodized aluminum grill pan for stovetop use.


There are many types to choose from: a plain cast iron model is the least expensive, but must be seasoned and cared for like any other cast iron. A pre-seasoned cast iron pan is more expensive but convenient; it still must be cleaned gently, dried immediately and oiled each time you use it.


You can also find enameled cast iron, which is somewhat nonstick, seasons with use, and eventually becomes totally nonstick but it's pricey.


Finally, the folks at Cook's Illustrated recommend aluminum, but I've had a shiny aluminum grill pan that warped over high heat and was quite "sticky." Heavy anodized aluminum works better. Grill pans with nonstick coatings such as Teflon are not recommended, as the whole point of a grill pan is high-heat cooking, and nonstick coatings don't hold up under high heat.


I would recommend a pre-seasoned or enameled cast iron pan, or one of heavy anodized aluminum.


Grilling on metal is not exactly like an outdoor grill, and not exactly like searing in a flat skillet either, but somewhere in between. You get the crosshatch marks and a nice charred flavor, but not the smoke of wood or charcoal. If you want a smoky flavor, a marinade or rub made with smoked paprika or smoked salt can add it.


A superhot grill pan will smoke on its own, however, especially with foods that release a good bit of fat, such as salmon. You'll want to turn on your exhaust fan and remember that thick metal holds heat, so turning off the heat under the grill doesn't lower the temperature of the cooking surface for a long time.


Many of the rules for grilling on cast iron are the same as those for grilling over charcoal or gas.


1. Bring the food to room temperature before cooking it. Refrigerator-cold meat will not cook evenly on any type of grill.


2. Let the grill pan preheat adequately. You shouldn't use super-high heat, but do give the pan time to get very hot. Letting it set over medium heat for about five minutes should give you the heat you want. A drop of water should "skitter" over the surface and evaporate immediately when the pan is hot enough.


3. Lightly oil the food or grill surface before placing the food on it. To lightly oil, wipe it on with a clean towel. Never pour oil into an iron grill pan. You're not frying here.


4. After placing the food into the pan, leave it alone! After a minute or so, check to see if it can be moved. If so, you can turn it clockwise a quarter turn to get hatchmarks, but only flip it over once.


5. Never puncture the meat with a fork of any kind. Use tongs to move and turn it when necessary.


6. A very thick piece of meat or fish can be seared on the pan and then finished in a low oven so it doesn't get overly-charred on the surface before the center is cooked. This is one disadvantage to a grill pan versus an outdoor grill — there is no "cool corner" to place the food in and no lid to close for those last gentle moments.


Read More: http://cajuncastiron.com/cookout.asp

Cast iron, it’s all gravy

I know that the large one and the small one were Grandma’s. I think I picked up the medium one at a garage sale somewhere.
All of them have been well seasoned with use and have never really been scoured nor washed with soap.
I’ve steamed asparagus in the largest one by laying a thin layer in about a cup of water. Made an upside-down pineapple cake in the medium one. And the eggs just slide out without sticking in any of the pans.
Cornbread just wouldn’t be cornbread if it were prepared in anything other than a cast-iron pan.
One of my dad’s favorite dishes is chicken fried steak and gravy made in a cast-iron pan. It’s not a heart-healthy choice, so Shari and I only make it for him about once or twice a year.
Start with cubed steak or what was once called “minute steak,” a palm-sized cut of meat that looks like it’s been pounded down to about a quarter-inch thick (the reason it’s called minute steak is because it only takes a few minutes to fry in a hot pan). Season about a cup and a half of flour with salt and freshly ground pepper, maybe add a bit of garlic powder if you like. Lightly coat a piece of steak on both sides with the flour. Shake most of the flour off, leave a little bit on because you want to make crumbs (for eating as well as for seasoning the gravy).
Heat up about two tablespoons of oil (vegetable or bacon grease) in a medium cast iron pan. When the oil is hot, carefully place the meat in the pan, about four pieces at a time. What you’re looking for is a medium to deep brown color on the meat, about three to five minutes per side.
When done, take the meat out of the pan and place on a couple of paper towels. Scrape most of the crumbs out of the pan and put them with the steak on the paper towels.
Reserve about one tablespoon of grease in the pan. With that, we’ll make a roux for gravy.
What follows are inexact measures as I find that making gravy is a personal preference. Some folks like a thick gravy, some thin; some like it made with milk, some with water. My sister Shari adds onions . . . sometimes LOTS of onions . . . that were sautéed in the pan after the steak had been fried.
You’ll have to trust your eye and your own taste buds with this. Just keep in mind that it’s just flour and water and oil/grease and if it doesn’t turn out the way you like, you can always start again.
Heat up the oil/grease in the pan over medium high. Sprinkle in about one-third cup of flour. Have your choice of liquid (water or milk) handy, starting with about one cup. With a metal whisk, stir the flour as it browns in the pan. Once the flour turns a medium brown color, slowly begin pouring in your liquid, a tablespoon or two at a time, whisking as you go so that lumps don’t form. Continue to slowly add liquid until you get the consistency you prefer for your gravy.
Now you have a choice: you can return the fried steak to the pan along with the crumbs or leave it out and serve the gravy on the side. Either way, this is great over rice. Serve it with a simple green salad for a comforting meal.


Read more: http://cajuncastiron.com/gravy.asp

Cast-iron cookware passes test of time

Are you getting ready to cook up a green-bean casserole, bake some tasty corn bread, or stir up some stuffing for Thanksgiving?


Maybe this year you can do your holiday cooking the old-fashioned way.


Our great-grandmothers didn't have Teflon-coated pots or throw-away aluminum pans. They cooked with time-tested cast-iron cookware.


Although very heavy to handle, cast iron remains a popular choice for true chefs today.


Why? It's durable, stick-resistant (when properly taken care of) and an excellent heat conductor, heating food quickly and evenly.


Some also like the fact that, when used correctly, you don't need to coat cast iron with butter for cooking — making it a good way to cook fat-free.


Aesthetically speaking, too, if you have a big old farmhouse or other type of period home, cast-iron cookware can be prominently and beautifully displayed, giving your kitchen a warm, vintage ambiance.


If you opt to buy and use old cast-iron cookware, keep this in mind: Cast-iron cookware needs to be “seasoned” in order to be used correctly.


My husband Brad, who likes to take out the big old cast-iron skillet to make Sunday pancakes from time to time, says the proper way to season the cookware is to coat it with cooking oil before use (canola or sunflower is good, but you can also use a shortening such as Crisco), then put it in a 350-degree oven and repeat these steps a couple of times.


This, he notes, gives the cookware a nice, shiny, waxy finish, which serves as a natural “Teflon,” so to speak. Food won't stick.


In addition, the more you do this, and cook with the pot or pan, the better it gets.


Proper care of cast iron is imperative if you want it to last for years and years.


Never harshly scrub your cast iron, or put it in the dishwasher to clean. This can ruin the finish.


It's best to gently clean with warm, soapy water and, when it cools, coat it with oil again and dry with a paper towel before putting away.


Brad likes to cover his cast-iron skillet with plastic wrap to protect it until the next time he takes it out.


Note that cast-iron pots or pans can be used in the oven or on a stove-top, but they are best used with a gas stove, rather than electric.


If you do use an electric stove, keep the temperature on a lower setting.


Also, very cold liquids poured directly into a hot cast-iron pot could cause the pot to crack. So be careful.


There are many varieties of cast-iron cookware.


Pots and pans are, of course, the most common you'll find at flea markets or antique shops, but you can also search out Dutch ovens (great for stews), griddles, pie pans, tea kettles, waffle irons and more.


One great cast-iron item we have in our shop, more for display than actual use, is a sausage stuffer from the 1800s.


Now that's something your great-grandmother probably would have loved.

http://cajuncastiron.com/time.asp

5 Myths of the Cast Iron Pan Explained

Cooking with cast iron pans can be tricky. They're heavy and rust easily. But they last forever (if properly treated) and also retain heat longer, making them an ideal pan to keep food warm. That's why people love them. But a quick Internet search on how to correctly cook and clean these pans turns up loads of contradictory information.

Some say to always clean the pan with soap and others say soap will be the death of your pan. Or perhaps you've been told cooking with a cast iron pan is a good way to absorb iron, however, there are those who believe that the frying pan will add unwanted metals into your food.

It's time to put these myths to rest. FoxNews.com consulted certified master chef, David Kellaway, managing director of the Culinary Institute of America's San Antonio campus to finally set the record straight.

Myth or Fact: Cleaning With Soap Ruins the Pan

Chef Kellaway says to pick your battles when it comes to washing your pan with soap. "You can wash it with soap if you had a particularly messy sticky cooking session," he said. "But you need to re-season immediately. Get it as clean as you can, dry it, coat it with oil inside and out and then bake it at 350 degrees for an hour and a half or so."

Seasoning prevents the pan from rusting, which can occur if the pan is left slightly wet overnight.

Myth or Fact: Metal Utensils Scratch the Surface

I remember my mom telling me wooden spoons are the only way to go so you won’t damage the pan's surface. But after all these years, it turns out it has nothing to do with the pan's surface. "A cast iron pan that you’ve been using on a regular basis with some hot water washing and thorough drying will overtime build up from the cooking process a very thin layer of carbon," explained Chef Kellaway. "If you then are in the habit of using metal utensils and you begin scraping the bottom of the pan, the thin layer of carbon gets scratched up into the food."

While the carbon layer is not harmful or toxic, it will discolor your food. Wooden or silicone utensils are preferable.

Myth or Fact: Cast Iron Pans Heat Evenly

Cast iron pans are excellent heat conductors, thereby making them ideal for cooking. The belief is that it might not distribute as evenly as an aluminum pan of the same size, but not so says Kellaway.

"Cast iron distributes heat very nicely," said Chef Kellaway. "It's not used commercially because of the weight and the care required to keep them clean without rusting."

Myth or Fact: Once Rust Appears, it's Time to Throw it Out

If rust begins to form in your pan, do not throw it out! Chef Kellaway says to simply start at square one.

"Scour it with a Brillo pad and wipe it with some dense shortening and allow it to get hot. Once it's cool, wipe off the grease and repeat this process until your pan is rust-free."

While your pan may not be as good as new, Chef Kellaway says when it comes to cast iron pans, "well used" is what to be expected.

Myth or Fact: Cooking With a Cast Iron Pan Gives You Nutrients

"I don’t have lab data on that but I think that if all of your hot food was prepared in hot iron pan that might be true," he said. "But since people don't use the pan all the time, the amount of iron you would get is so minimal."

Now that that's all settled, get out your cast iron pan and start cooking!

http://cajuncastiron.com/myths.asp

What use is a cast iron frying pan full of rocks?

When I bake bread I put the pan full of rocks on the bottom of my oven when I turn it on. By the time the temp is where I want it that frying pan and the rocks in it are very hot. That's when I slide in the proofed dough and toss in a cupful of water to create a burst of steam.
So why the rocks? To increase the surface area, thus creating a bigger burst of steam.
Plus it's cool to have a frying pan full of rocks sitting around in my kitchen because every now and then a visitor will ask "What's the frying pan full of rocks for?" And I can say "Ballast."
http://cajuncastiron.com/rocks.asp

Worlds Largest Cast Iron Gumbo Pot

TUSCALOOSA, Ala. --


Chef and restaurant owner Bob Baumhower said when he was feeding tornado victims immediately after the storm, a friend called.


Baumhower said, “I get all from my buddy Chef Folse and he said how can I help? We start having conversations after that. We had a lot of different ideas. He's Mr. Louisiana; he's got the big pot.”


A big pot indeed, the 220 year old pot will hold enough gumbo to feed a small army.



http://cajuncastiron.com/tornado.asp

Remove Rust from Cast Iron Cookware in Your Oven

If you have a rusty cast iron skillet or dutch oven the easiest way to remove the rust is by running it through the self-cleaning cycle found in most modern ovens; by the end of the cleaning cycle any rust is turned to ash. This effectively "resets" your cookware and you will have to season it before you cook with it.
Permaculture site Rich Soil maintains that this method is easier and way more effective than using sandpaper, wire brushes, or chemical cleaners. The cookware may not look great when you first take it out of the oven, but after washing off all the ash it should look almost new. Since the self-cleaning cycle might discolor removable oven racks, you may want to consider placing the cookware on a brick or ceramic coffee mug to keep it off your oven's coils as shown in the photo above.

I tried this method out a year ago with an old Griswold cast iron skillet that belonged to my grandmother but had languished in a garage for a few years after she died. The skillet was covered with surface rust, but the self-cleaning cycle took care of that and after seasoning the cast iron skillet it has since become my favorite pan.


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http://cajuncastiron.com/selfcleaning.asp

Cast-Iron Chefs: Hunting season heralds black pot cooking

Don't ask someone for a recipe when it comes to cooking in a cast iron pot.
You're likely to get general directions that include "just put some (fill in the blank) in there and stir it for a while."

Cooking in a black pot is more of an art than a science. Much of it is knowing what looks right.

Now that fall is officially here, and hunting season is just around the corner, people all over the south are trading out the cast-iron fish fryer for the cast-iron jambalaya pots and cornbread skillets.

The black pot is an icon of southern cooking -- especially south Louisiana and Cajun cooking -- but, it risks falling into the generation gap if today's 20- and 30-somethings don't pick up where their parents and grandparents left off.

"It's like Cajun French," said Shelley Jinks Johnson of Alexandria.

"My mom's family was Cajun. They spoke French, but it wasn't something they taught, because it was looked down on. Instead, it was something they used to talk over the kids. It was kind of the same way with cooking."

In the past few years Johnson, 37, has become more interested in cooking -- and in maintaining the kitchen traditions with which she grew up.

"My grandfather was originally from Marksville, and the only way he ever cooked jambalaya was in a (cast iron pot) that he hung in the fireplace over an open fire," she said.

She's inherited several of her mom's cast iron skillets and a pot that may have belonged to her grandfather. For black pot cooking, the older the pot the better.

"With cast iron, you'd rather have one that's old and used than to go buy a new one," Johnson said.

The newest member of the Johnsons' cast iron clan is a large stew pot Shelley bought her husband, Calvin, a little over a year ago.

Calvin Johnson is originally from Bayou Chicot in Evangeline Parish.

"That's just how you cook, especially with rice and gravy," he said. "My mother cooked with a cast iron pot every day."

Cast iron is unlike any other store-bought cookware in that you can't (or shouldn't) just pull it out of a box and prepare a meal with it.

The tradition of cast iron includes the ritual of burning out and seasoning the pot.

While techniques differ, the main component of seasoning a black pot is fat.

"I just basically built a fire in my fire pit outside, and I let (the pot) sit on top of the coals," Calvin Johnson said.

"I kept pouring oil on it -- I just used vegetable oil -- and I kept pouring oil, and pouring oil. You're really never (finished seasoning). The more you cook in a pot the better it gets."

It's easy to tell how old a cast iron skillet is. Look at the bottom. If it's slick, it's probably been used for many years.

Marksville resident and grocery store owner Lonis Kelone has his mother's 9-quart cast iron pot.

"Throughout the whole time I was coming up, my mother always cooked in a cast iron pot," he said. "It's the only pot she ever had. I'll bring it out every now and then and cook something in it."

Kelone has several black pots at his house -- one for every occasion -- and even more at his store, where he both cooks with them and sells them new (and seasoned).

Kelone seasons his pots a bit differently than Calvin Johnson seasoned his.

"First I take a scouring pad and soap and get it real clean," Kelone said. "Then I take hog lard and wipe the inside and outside of the pot with the lard. After that, I put it in the oven at 400 degrees for an hour and a half.

"Then, I take it out of the oven and put it in a vat that all of the hog lard is in, I just dump that hot pot in the hog lard.

"When the pot cools, it draws in some of that hog lard. I let it soak in the lard for two or three days. I wash it again, and after that I soak the pot in hot cracklin' grease for two or three days."

Kelone understands that not everybody who buys a new cast iron pot will want to go through the trouble of soaking it in hog lard.

"My suggestion to anybody who buys a pot is cook something fattening in it," he said. "But, don't fry fish in it when you first buy it. The pot will absorb that fish flavor."

The simple act of preparing the pot for cooking is enough to make health fanatics run the other way.

Black pots aren't meant to cook health food. They're all about comfort food.

"There is nothing that makes a gravy as good as a cast iron pot," Calvin Johnson said.

"It's ultimately a gravy machine. The secret to getting a good gravy -- you start browning your meat, and you brown it until it almost gets burned, and then you brown it some more. Put a little splash of water to deglaze the pot. Then, you put all the onions and bell peppers and all that in there. It does takes some time."

A well-worn cast iron pot becomes non-stick, which, along with the iron itself, helps it make a dark brown gravy without burning.

"A black pot has no hot spots in it," Kelone said. "The heat is evenly distributed. Meat usually sticks on hot spots."

Preparing the pot for its first meal is one ritual, and cleaning it after use is another.

"You never wash a black pot in soapy water -- and you really never put it in a dish washer," Kelone said. "You rinse it out with hot water and wipe it down. Store it with the lid off it, because it'll rust if you put the cover on it."

Kelone said his favorite black pot meal is pork stew with turnips, while Calvin Johnson prefers pot roast.

Shelley Johnson uses her skillets for cornbread and biscuits, two things she said should never be cooked in anything but cast iron.

"It's hard to explain what cast iron does for flavor," Kelone said.

"It adds character to your gravy. Every time you cook with it, you're getting flavor from everything else you've cooked in it."




Read More Here
http://cajuncastiron.com/hunting.asp

How to keep your campfire cookware soot-free

Whether it's hot dogs on a stick, roasted corn, hobo dinners cooked in tin foil or cobbler in a Dutch oven, I love campfire cooking. I'm less thrilled about washing the dishes afterward. In particular, soot from cooking over a wood fire used to coat my pans, turning them - and my hands - a messy, jet black. The stuff was nearly impossible to remove until I remembered a trick I learned as a kid in Girl Scouts.
Liquid dish soap is your friend

To prevent soot buildup, rub a thin layer of liquid dishwashing soap on the outer surface of any piece of cookware that touches fire. You can use a paper towel if you like, but I just use my fingers. Avoid pour spouts, the rim of cookpots and any surface that will touch food, such as skewers and the prongs of your hot dog stick.

The coating should be thin, but even.
Once you've applied the soap, use the piece normally. For the best effect, apply the soap immediately before cooking and place the pan over the fire while the soap is still wet. Soot will still adhere to the surface, but will wipe off easily once it gets wet. Sometimes it wipes off with a dry paper towel.

If you miss a spot, you'll have to scrub the hard way. Try a fine abrasive cleaner such as Barkeeper's Friend or products made for glass cooktops.

This technique works for non-porous metal and enamel-coated cookware. Do not try this on the inside of your cookware, and be careful with porous metals such as cast iron. I've used this method with a Dutch oven, but I'm not sure I'd try it with something thinner, like a griddle.



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