Always at the flea market and was looking around, when you look through it, they beat an old, rusty iron pot reconsider, "Who the hell would ever buy it, even if only one or two dollars? " Well, you might reconsider. Good cast iron from which they are used as rubbish revised.
First, check if the pot is basically OK - no cracks or chips or smallpox at the surface indoors or outdoors. The handles are solid. The top, if you have a fit. ThePlate is made of thick (8.1 inches or so) cast. If all of these things are present, you may have found a diamond in the rough.
Grungy cast iron pots and pans can be achieved with relative ease. Just rub with a brush and mild soap or baking soda. If rust spots remain, go through with a heavy abrasive pad (not steel wool or similar) until the surface is smooth. Then coat the pan with a heavy dose of edible oil or fat and bake at 300 degrees or hotter for at least oneMaybe two or three hours. For those who love camping, is an alternative to the greasy pot into the fire and let it sit for several hours. Let cool and remove any oil residue, and charred remains. For real-coated pots or pans that may need to be repeated. If it looks and feels pretty smooth, coat again with oil and rub with a soft cloth. You should now have a very useful piece of cookware.
Another feature of the cast iron is that it is betterwith its use. Every time you wipe the skillet or pot, after cleaning the cooking oil, heat it in the oven and a small store in a dry place. Over time the surface will take on a glossy cast coating only.
Why do all these problems. Cast iron has features that are great for training, are difficult to fit with other types of pots. The heavy, thick metal is heated slowly, but after reaching the temperature, the stored heat well, so that when you add meat or brazingDarkening of the surface temperature remains constant, quickly sealing in flavors and soft caramel that looks so appetizing. The constant temperature throughout the pot is ideal for dishes like chili, stews, soups and also offers the heavy firing temperature over a much wider than just the floor.
Cast iron is versatile. You can go from stove and oven and back, and in many cases served at the table. The pan is useful for frying, but can alsoused for cooking. Dutch ovens are one of the most versatile pieces of cookware you. They are good for braising and roasting or browning. They are ideal for stews, cold, heavy-bottomed pot. They can be used in a number of innovative and imaginative and are only limited by our experience and knowledge.
The next time you see that the ancient pot garage sale, are wrong. You can use a piece of cookware that you will use for years to come have discovered. It could alsoa family heirloom with some great stories attached to its source in the family.
