Create A Romantic Evening At Home
by: Marguerite Bonneville
You've decided to invite someone you're dating to your home for a romantic evening and you want everything to go well. Here are a few tips to help you achieve that result. There are a number of factors you need to consider when planning your romantic evening:
1. Your Physical Surroundings
It's a good idea to make sure your house or apartment is clean and tidy. It may not be anyone's primary focus but it will make an impression on your guest, even if it's subliminal.
Spend a few hours doing the cleaning yourself, hire someone to do it for you, or, at the very least, shove all that clutter into your closets or under the bed. Wipe down surfaces to get rid of dust and stains.
Apart from the living and dining areas, there are two other rooms that need your attention:
a. The bathroom Wipe down the sink/washbasin, tub and shower stall. Put a fresh cake of soap on the sink and hang fresh towels. At the very least your guest will use the bathroom to wash his or her hands so make sure it's a pleasant experience.
b. The bedroom Get rid of any extraneous clutter like clothes strewn around the room or on the floor. Change the sheets, make the bed and wipe down any surfaces. If your guest ends up spending the night, you don't want him or her racing off for a tetanus shot in the morning.
To create a romantic atmosphere in your bedroom, have some scented candles on hand and an easy-to-reach sound system. You might also consider buying a quilt cover in a rich, romantic color and a set of sheets to match.
2. Your Choice Of Menu While food can be an excellent means of seduction, it's a mistake to choose too complicated a menu unless you're an experienced cook and you don't get easily flustered. Simple dishes like spaghetti or ratatouille make a tasty and satisfying meal without spiking your anxiety levels.
The point is to enjoy the evening along with your guest, not treat the event like it's a university-entrance exam. How To Avoid Psycho-Chef Syndrome One trick is to prepare as much of the meal as possible beforehand so you're not rushing around like a pinball once your guest arrives. Have all the ingredients chopped, diced and ready for cooking.
Do this the night before or earlier that day, whatever works best for you. Salad ingredients can be prepared earlier and stored in separate containers, then added to the salad bowl and dressed before serving. You can even cheat by purchasing your meal from a favorite restaurant and having it delivered (or picking it up) before your guest arrives.
Definitely buy desert from your favorite bakery or supermarket, unless you're a wiz at whipping up a Pavlova or meringue. Another option is to prepare dessert the night before and reheat it if necessary when you're ready to serve it.
3. Your Cooking Area Make sure your kitchen is clean before you begin cooking. Yes, you'll no doubt make a mess once you start but you don't want yesterday's dishes in the way. Your guest may offer to help so the kitchen needs to meet minimum health standards.
It's up to you whether you accept this help or not, but we recommend that you do, even if it's only a token effort like tossing the salad.
Sharing cooking tasks can be a wonderfully romantic interaction as it creates a special kind of intimacy. Have you ever noticed how much more easily conversation flows when two people are doing a task, as opposed to sitting face to face?
4. Setting The Table Set the table beforehand. Use a good tablecloth, your best silverware and a nice set of plates. Use your best glasses and an attractive salt and pepper set, milk jug and sugar bowl. Show your guest that you went to some trouble to make the meal a special occasion. This is not the time for melamine dishes or chipped or mismatched crockery.
You're aiming for a touch of class. Use candlesticks on the table for a romantic ambience, or place candles on other surfaces around the room. Background music is a must but make sure it's romantic and subtle. Limit blaring rock and roll or rap to the period when you're preparing dinner, but please, no high-octane music while you're eating.
Set the sound at a low volume so it doesn't interfere with your conversation. And remember, if you don't play music during the meal you run the risk of filling any silences with the sound of people masticating.
5. Cleaning Up Later Don't let your guest anywhere near the kitchen after the meal is over. Hopefully you'll have better things to do with your time together. But all is not lost if they do insist on helping with the chores.
Many a couple has fallen in love while doing the dishes, for two main reasons:
1. As mentioned earlier, there's the ease of conversation that takes place when you're doing a task rather than concentrating on talking.
2. Doing dishes together is like playing house. It can actually feel very romantic, especially when one or both people realize, "This is what I want with this person." You won't get the same effect if you use a dishwasher, so set aside at least a couple of pots, which will you allow to suggest, "I'll wash and you dry." With a little forethought, anyone can create a romantic evening at home.
The old cliché, "the way to a person's heart is through their stomach", has more than a little truth to it. Test it yourself with someone you care about. The least you'll get is a great home-cooked meal.
About the author:Marguerite Bonneville is a Master Practitioner of Neuro-Linguistic Programming (NLP) whose passion is publishing information online. She is a contributing writer at http://www.favorite-recipes-online.com,a resource site dedicated to helping visitors access the best online recipes.
Showing posts with label cookware. Show all posts
Showing posts with label cookware. Show all posts
Sunday, July 19, 2009
Wednesday, July 15, 2009
Tips to Buying Food Online
Tips to Buying Food Online
by: Melanie Breeze
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions.
So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.
What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters!
They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think!
The trick to buying food online is to look for the best deals and promotions. A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com.
They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order.
You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered. Buying food online is a great way to get a good discount.
Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online.
Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.
About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase!
by: Melanie Breeze
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions.
So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.
What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters!
They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think!
The trick to buying food online is to look for the best deals and promotions. A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com.
They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order.
You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered. Buying food online is a great way to get a good discount.
Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online.
Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.
About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase!
Crockpot tips - Don't forget the slow cooker!
Crockpot tips - don't forget the slow cooker!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
Tuesday, July 14, 2009
Crockpot tips - buying tips
crockpot tips - crockpot buying tips
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
Must Haves for Any At-Home Chef
Must Haves for Any At-Home Chef
by: Michael Lansing
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.
Specialty Measuring Spoons
If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.
First out Pie Spatula
What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!
Kitchen Companion Guide
Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.
Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.
by: Michael Lansing
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.
Specialty Measuring Spoons
If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.
First out Pie Spatula
What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!
Kitchen Companion Guide
Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.
Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.
Sunday, July 12, 2009
Seasoning Cast Iron Like The Pros
Cooking Lesson: Seasoning Cast Iron Like The Pros
by: Michael Lansing
In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time.
Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool.
Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear.
Cleaning cast iron cookware is a breeze.
1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Cooking Schools for those wishing to enter the trade.
by: Michael Lansing
In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time.
Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool.
Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear.
Cleaning cast iron cookware is a breeze.
1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Cooking Schools for those wishing to enter the trade.
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