"preseasoned" cast iron pot colors my broth
I recently bought a certain "light cast iron" that looks like a wok. Cooking on induction, it seemed to give my pork broth a black tinge. Broth was fine, but there was certainly something from the pan.
The wok is supposedly preseasoned, so I don't know why this happens. Any workarounds? Should I rub the inside of the wok with cooking oil and bake it in the oven upside down for 30 minutes?
Best Answer
Pre-seasoned doesn't generally really mean ready-to-use. It usually only means that the cookware is coated in wax and/or oil to protect it from rusting prior to use. It still needs to be seasoned. Consumer Reports gets into that and how to season cast-iron for first use. Seasoning is also covered at length on this site.
Don't worry though, the factory coating is perfectly safe to eat as you have.
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Do you have to do anything to a pre-seasoned cast iron?
As a long-time owner of multiple pieces of cast iron cookware myself, I'm about to give you a crash course. But, before we get into it, here's the long story short: To use a pre-seasoned cast iron skillet for the first time, rinse it in hot water and pat it completely dry.What does it mean when a cast iron pan is pre-seasoned?
Pre-seasoned means a coating of wax or vegetable oil has been applied to prevent the cookware--usually cast iron--from rusting while it sits on store shelves or in the warehouse.Can you immediately use a pre-seasoned cast iron skillet?
Buy pre-seasoned, but don't cook with it right away. Druckman says: \u201cYou still want to give it a little bit of care when it first comes out of the box. You can just rinse it and dry it, but it's nice to give it a few coatings of a quick seasoning before you use it to build up a nice little base.How do you use a pre-seasoned cast iron pan for the first time?
Prior to first use, rinse with hot water (do not use soap), and dry thoroughly. Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly). Once the utensil is properly pre-heated, you are ready to cook.3 Dangers Of Cast Iron #AskWardee 137
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