Does anyone know what the difference is between a polished cast iron pan and one that is not? I was interested in buying some fry pans and the site I was looking at said some were polished fry pans and some weren't.
By Cynthia
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The difference between the two is that normal cast iron is in it's raw form and must be properly seasoned, more importantly it must be properly maintained once it is seasoned. Meaning NO SOAP....just very hot water and perhaps a bit of kosher salt as an abrasive. Then dried and a light coating of oil applied on the inside and outside of the pan. Use a spritz of Pam, and then wipe it off.
You can season a cast iron pan several different ways, easiest being, coat the entire pan with a good oil (peanutis best IMHO) place the pan in a hot oven for a couple hours...then let the pan cool in the oven.
Enameled cast iron, the most famous brand being Le Creuset, has an enamel coating over the cast iron, it isn't really non-stick at all. It just doesn't require the seasoning, and can be cleaned up with soap and water.
Some good links:
www.derekoncastiron.com/
www.thekitchn.com/
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