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All Hail Cast Iron
by
Hugh Amano
Calificación: 4.0
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:%20%22The%20oil%20penetrates%20into%20the%20pores%20and%20fissures%20of%20the%20metal,%20sealing%20it%20from%20the%20attack%20of%20air%20and%20water.%22%20Furthermore,%20the%20fatty%20acid%20chains%20oxidize%20and%20bond%20to%20form%20to%20form%20a%20hard,%20protective%20layer%20on%20the%20surface%20of%20the%20pan,%20%22just%20as%20linseed%20and%20other%20'drying%20oils'%20do%20on%20wood%20and%20paintings%22.%20To%20put%20it%20simply:%20the%20fat%20bakes%20into%20the%20pan,%20sets,%20and%20protects%20it%20from%20rusting,%20while%20creating%20a%20surface%20that,%20when%20heated%20thoroughly,%20is%20essentially%20non-stick.%3C/p%3E%3Cp%3EOf%20course,%20one%20wants%20to%20preserve%20this%20seasoning.%20To%20begin%20with,%20many%20cast%20iron%20pans%20sold%20these%20days%20are%20%22pre-seasoned%22%20and%20are%20all%20set%20to%20go.%20However,%20if%20you%20are%20surfing%20the%20thrift%20store%20and%20yard%20sale%20circuit,%20and%20find%20a%20great%20pan%20for%20a%20couple%20bucks%20that%20is%20all%20rusty%20and%20beat%20up%20(or%20if%20you%20have%20this%20very%20pan%20hidden%20away%20in%20the%20depths%20of%20your%20lower%20cupboards),%20never%20fear,%20for%20it%20can%20be%20salvaged%20by%20scrubbing%20all%20of%20the%20rust%20away%20with%20an%20abrasive%20metal%20scrubbie,%20drying%20it%20completely,%20then%20rubbing%20it%20with%20some%20fat.%20Canola%20oil%20is%20fine.%20Pop%20it%20in%20to%20a%20350%C2%B0%20oven%20for%20an%20hour%20or%20so.%20It'll%20smell%20weird,%20but%20don't%20worry.%20Then,%20turn%20off%20the%20heat%20and%20leave%20the%20pan%20in%20the%20oven%20overnight.%20Good%20as%20new.%20As%20far%20as%20maintenance:%20DO%20NOT%20USE%20SOAP%20on%20the%20pan.%20This%20will%20remove%20the%20protective%20fatty%20later%20described%20above%20(which%20can%20be%20replaced%20using%20this%20same%20process%20when,%20unavoidably,%20someone%20comes%20over%20and%20%22helps%22%20with%20the%20dishes,%20but%20really--you%20don't%20want%20to%20do%20this%20every%20time).%20Instead,%20scrub%20it%20out%20the%20same%20way%20you%20normally%20would,%20just%20don't%20use%20soap.%20If%20anything%20gives%20you%20a%20hard%20time%20coming%20out%20(a%20result%20of%20food%20sticking%20due%20to%20not%20giving%20the%20dense%20cast%20iron%20plenty%20of%20time%20to%20heat%20up%20before%20cooking--i.e.%205%20solid%20minutes%20over%20at%20least%20a%20medium%20flame),%20pour%20in%20some%20kosher%20salt%20for%20added%20abrasiveness.%20Just%20don't%20lose%20that%20fat%20layer.%20Dry%20it%20thoroughly%20and%20store%20(I%20actually%20keep%20mine%20in%20the%20oven%20sometimes,%20as%20the%20pilot%20light%20provides%20enough%20heat%20to%20ensure%20it%20is%20always%20dry).%20You%20shouldn't%20need%20to%20re-season%20it;%20in%20fact,%20the%20fat%20used%20each%20time%20you%20cook%20will%20build%20on%20the%20coating%20already%20present,%20creating%20a%20slick%20layer%20of%20seasoning%20that%20should%20last%20forever.%20This%20is%20one%20reason%20things%20cooked%20in%20cast%20iron%20always%20taste%20so%20great:%20the%20subtle%20flavors%20of%20a%20thousand%20meals%20past.%3C/p%3E%3Cp%3EAnd%20how%20about%20a%20quick,%20easy,%20one-pan%20route%20to%20killer%20tri-tip%20(or%20any%20steak%20for%20that%20matter)%20with%20romesco%20sauce%20inspired%20by%20Mr.%20Mark%20Bittman:%3C/p%3E%3Cp%3EGet%20a%20cast%20iron%20pan%20smoking%20hot.%20Get%20an%20oven%20to%20450%C2%B0.%3C/p%3E%3Cp%3ESeason%20a%20hunk%20of%20meat.%20Add%20a%20touch%20of%20canola%20oil%20to%20said%20pan.%20Add%20meat.%20Throw%20some%20whole%20almonds%20and%20grape%20tomatoes%20in%20the%20pan%20next%20to%20the%20meat.%3C/p%3E%3Cp%3EGet%20a%20lovely%20sear%20on%20the%20first%20side%20of%20the%20meat.%20Nice,%20dark%20golden%20brown.%203-4%20minutes.%20Flip%20meat%20and%20remove%20almonds%20and%20tomatoes.%20Replace%20them%20in%20the%20pan%20with%20some%20chopped%20shallots%20and%20move%20the%20pan%20to%20the%20oven.%3C/p%3E%3Cp%3EIn%20a%20food%20processor,%20mince%202%20cloves%20of%20garlic.%20Add%20almonds%20and%20tomatoes.%20Puree%20while%20drizzling%20in%20some%20olive%20oil%20until%20it%20tastes%20good.%20Season%20with%20salt%20and%20pepper%20and%20perhaps%20some%20red%20wine%20vinegar.%3C/p%3E%3Cp%3ERemove%20steak%20from%20oven%20when%20it%20is%20done%20to%20your%20liking.%20Let%20it%20rest.%20Slice%20and%20serve%20with%20the%20sauce%20and%20what%20are%20now%20carmelized%20shallots.%20(Admittedly,%20the%20pictures%20prove%20that%20my%20appetite%20is%20matched%20by%20only%20my%20impatience%20as%20a%20long%20rest%20prevents%20some%20of%20the%20juice%20from%20escaping.%20But%20hey.%20Do%20as%20I%20say%20and%20not%20as%20I%20do,%20kids.)%3C/p%3E%3Cp%3EMoral%20of%20the%20story%20here:%20use%20that%20cast%20iron!%20It's%20cheaper%20and%20better%20than%20pretty%20much%20all%20other%20cookware%20out%20there.%20And%20don't%20forget%20to%20remember%20meals%20past%20while%20cooking%20new%20ones%20in%20this%20beauty.%3C/p%3E){kind=link}