April 7, 2007

Silver, Iron and Other Finicky Metals

Many people don't buy or use iron skillets because they think they are too difficult to maintain.

Iron cookware is very durable and cooking in them will give your food an extra boost of iron.

Here are instructions for maintaining your iron cookware:

Before using a brand new pan, it will need to be seasoned. This can be done by greasing the entire pan inside and out with a light coating of shortening. Place the pan in a baking pan and heat in the oven on low for about 30 minutes.

Do not wash in the dishwasher. After using simply scrape out any food particles and clean with warm water and a steel wool pad.

After your pan is clean set it on the stove top burner with it turned on until the pan is completely dry. Occasionally, you will need to regrease your pan with a little shortening. I use a piece of paper towel to do this.

That's it. Not hard or impossible.

I just got through cleaning my silver serving tray. It's been stored in a cupboard and was badly tarnished.

Silver rings, when worn, do not tarnish. The oils in our skin keep them from turning.

I came up with the clever idea (it remains to be seen if this is a good idea) to coat my tray with a light coating of shortening. If oils from our skin keeps silver from turning and shortening keeps iron skillets from turning, I thought maybe this might work. I wash my tray before using it anyway so what could it hurt.

I'll keep you posted on whether this works or not. I usually spend hours cleaning this tray everytime I want to use it. If this works it will be a great time saver.

Well, gotta go. I've got to figure out how to get tarnish out of a t-shirt. :o)

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