Video instructions and help with filling out and completing What Form 2220 Pub

Instructions and Help about What Form 2220 Pub

The cast-iron skillet is a culinary multi-tool with plenty of knockout advantages over its typical aluminum siblings but unlike any other tool in your kitchens arsenal these pans pack some kitchen controversy over the do's and don'ts of maintenance today we're talking the chemistry of why you should get on board that cast iron train and once on board we're going to show you the right way to treat your cast iron skillet some settle this folks once for all for those of you aren't privy to the cast iron life let me brief you on why these pans absolutely rule first of all they're tough and seamless hence the cast in cast iron they're full metal build allows you to cook on the stove and in the oven unlike most pans the dense iron helps these pans hold on to heat much longer most important of all cast irons can become nonstick if treated correctly or well-seasoned the surface of a cast iron skillet is covered in little pores and imperfections that food can seep into and being cooked heated proteins can chemically bond to these imperfections making the prospect of sunny-side up eggs seem impossible well seasoned cast iron pans have a special layer a bonded residue from foods that block those super sticky annoying interactions from happening when facts like in cooking oils or butter are heated up while in contact with metals they polymerize that is the fat molecules linked together to form a plastic-like coating on the pans cooking surface the more you cook the more this polymerize layer builds up unfortunately it does take time so let's say you just bought a secondhand cast iron that's not even close to being correctly seasoned here's what you're going to do to bring it up to speed pour a half a cup of salt into the pan and using a paper towel scour the pan with salt in order to remove all dust and impurities from the surface then clean it in the sink and dry it off set your oven to self-cleaning mode and stick the pan in for a solid three hours take it out to cool and reset the oven to 232 degrees Celsius using another paper towel fully cover the surface of the pan in an oil high and unsaturated fat and then put your oil coated pan in the oven for another thirty minutes you should notice that it's a bit darker than before let it cool coat it and oil again and set it in the oven you're going to repeat this three more times by the time you're done your pan will be much deeper black due to the layers of polymerized fat and thus much more stick 3 so about maintaining that seasoning there's a lot of disagreements out there about the do's and don'ts so today we're gonna play a little fact or fiction 1 never use metal utensils on cast iron fiction a good seasoning is one for the metal so pay no mind to lard and bacon fat are the best seasoning oils fiction these two are extremely high in saturated fats unsaturated fats are far more reactive than saturated fats which means that flaxseed and vegetable oils will do a way better job than these two three never under any circumstances you ever use soaps on cast iron pans fiction soaps are gentle on basically everything except grease so you can use soaps no problem on your fancy polymerized seasoned pan or always dry your pan immediately after cleaning fact iron is prone to rusting people dry it with a towel or reheat it in the oven to dry it faster 5 coat your pan and oil when done cleaning fact oil helps keep a protective barrier to stop any moisture in the air from affecting the iron and also it's going to help with the coming level of polymerization next time you cook with it folks if you want to learn more about cast irons and any other kitchen related science check out this brilliant book the food lab better home cooking through science links down in the description do you have any other cast iron tips we missed post them down in the comments subscribe and thumbs up on the way out we'll see you again soon