Question

How should I clean and use a non-enamelled cast iron casserole dish? Should I season it before making a stew in it?

Answer 1

Cleaning and using a non-enamelled cast iron casserole dish requires some special care to maintain its seasoning and prevent rusting. Here's a step-by-step guide on how to clean and use your non-enamelled cast iron casserole dish:

Initial Seasoning: Before using your cast iron casserole dish for the first time, it's a good idea to season it. Seasoning creates a natural non-stick surface and helps protect the cast iron from rusting. Here's how to do it:

1. Preheat your oven to around 375°F to 400°F (190°C to 200°C).
2. Wash the casserole dish with warm water and mild soap. Rinse thoroughly and dry it completely with a towel.
3. Apply a thin layer of vegetable oil, shortening, or lard to the inside and outside surfaces of the casserole dish, including the lid.
4. Place the dish upside down in the preheated oven and let it bake for about an hour. You can place a baking sheet or foil on the bottom rack to catch any drips.
5. After an hour, turn off the oven and let the casserole dish cool down in the oven.

Regular Cleaning and Care: After each use, it's essential to clean and maintain your cast iron casserole dish properly to preserve its seasoning and prevent rust:

1. Allow the casserole dish to cool down before cleaning. Avoid placing hot cast iron directly under cold water, as it could cause the metal to crack.
2. Rinse the dish with warm water and use a brush or sponge to gently scrub off any food particles. Avoid using soap, as it can strip the seasoning. If necessary, you can use a mild soap, but keep in mind that it might affect the seasoning over time.
3. Dry the casserole dish thoroughly with a towel.
4. To prevent rust, apply a thin layer of vegetable oil or any high-smoke-point oil (such as canola or flaxseed oil) to the interior and exterior surfaces after each use. You can do this by rubbing the oil into the surface with a paper towel or cloth.
5. Store the casserole dish in a dry place with the lid slightly ajar to allow for proper air circulation.

Using the Casserole Dish for Stews: Once your cast iron casserole dish is properly seasoned, it is ideal for making stews and other slow-cooked dishes. Here are some tips for using it:

1. Before cooking, preheat the casserole dish on low to medium heat to ensure even heating.
2. Use a small amount of oil or fat to prevent sticking, even though the dish is seasoned.
3. When cooking acidic ingredients like tomatoes or vinegar-based dishes, it's best to use an enamel-coated cast iron dish, as the acidity might affect the seasoning on non-enamelled cast iron.

With proper care, your non-enamelled cast iron casserole dish can become a durable and reliable tool in your kitchen for many years.