Date:- Phase 1: 9:30-19:00 15-19 April, 2009-
Phase 2: 9:30-19:00 24-28 April, 2009-
Phase 3: 9:30-19:00 3-7 May, 2009
KINGTECH
ONLINE SHOW: http://kingtech.en.alibaba.com/
EMAIL: cnkingtech@gmail.com
Showing posts with label gas oven. Show all posts
Showing posts with label gas oven. Show all posts
Monday, April 13, 2009
Sunday, April 12, 2009
How do I season my other Lodge cookware?
How do I season my other Lodge cookware?
1. Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. Discoloration on towel is normal.2. Apply a thin, even coating of melted shortening (Crisco, Wesson, etc.; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply inside and outside (NOTE: If your utensil has a lid, make sure you season it as well.)3. Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn oven off and let utensil remain in the oven until cool.4. To clean utensil after use, use boiling water and a plastic scrub bun or brush. Do not use soap, unless you are going to repeat the seasoning process. Do not put in dishwasher.5. Always wash immediately after use, while still hot.6. After washing utensil, dry thoroughly, then spray lightly withvegetable oil, (Pam, for example), wipe with a paper towel, and store. Never store utensil with lid on. (Cast iron needs air circulation.)7. Do not use utensil as a food storage vessel.8. To remove heavy food or grease build-up, scour with steel wool, SOS pad, etc., then re-season.9. Deep fry in Dutch ovens at least six times prior to cooking beans of any kind. Re-season utensil after cooking acidic foods, such as beans or tomatoes.10. Follow these simple steps and your Lodge Cast Iron Cookware can last a lifetime.
1. Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. Discoloration on towel is normal.2. Apply a thin, even coating of melted shortening (Crisco, Wesson, etc.; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply inside and outside (NOTE: If your utensil has a lid, make sure you season it as well.)3. Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn oven off and let utensil remain in the oven until cool.4. To clean utensil after use, use boiling water and a plastic scrub bun or brush. Do not use soap, unless you are going to repeat the seasoning process. Do not put in dishwasher.5. Always wash immediately after use, while still hot.6. After washing utensil, dry thoroughly, then spray lightly withvegetable oil, (Pam, for example), wipe with a paper towel, and store. Never store utensil with lid on. (Cast iron needs air circulation.)7. Do not use utensil as a food storage vessel.8. To remove heavy food or grease build-up, scour with steel wool, SOS pad, etc., then re-season.9. Deep fry in Dutch ovens at least six times prior to cooking beans of any kind. Re-season utensil after cooking acidic foods, such as beans or tomatoes.10. Follow these simple steps and your Lodge Cast Iron Cookware can last a lifetime.
KINGTECH
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Saturday, April 11, 2009
The Salt Method for Cleaning Cast Iron:
Using a thick paste of warm vegetable oil and salt does a great job of bringing rusty cast-iron pots and pans back to life. Following are the step to follow:
Rub the cast-iron pan with fine steel wool.
Wipe out loose dirt and rust with a cloth. Repeat steps 1 and 2 until the pan is largely cleared of rust.
Place the pan on the burner of your stove over medium-low heat. Add enough vegetable oil to coat the pan bottom heavily. Heat for 5 minutes or until the handle is too hot to touch. turn off the heat.
Depending on the size of your cast-iron pan, add approximately 2 to 4 tablespoons coarse salt to form a paste. The salt acts as an abrasive to gently srub any goop off the surface. Wearing a glove, scrub with a thick wad of paper towels, steadying the pan with a pot holder, scrub the pan, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
Wash the pan with hot water and dish washing soap. Rinse the pan thoroughly in hot water, wipe dry, and then coat with a thin film of vegetable oil, wiping off any excess oil with additional paper towels.
To maintain your cast-iron pan after cooking in it, using coarse sale and a paper towel, scrub the pan. Dump the salt out and rinse the cast-iron pan in cold water. Wipe dry with a paper towel (if you still get a brown stain on the paper towel, dump more salt in and repeat the process), and then wipe a thin film of olive oil in the pan.
Rub the cast-iron pan with fine steel wool.
Wipe out loose dirt and rust with a cloth. Repeat steps 1 and 2 until the pan is largely cleared of rust.
Place the pan on the burner of your stove over medium-low heat. Add enough vegetable oil to coat the pan bottom heavily. Heat for 5 minutes or until the handle is too hot to touch. turn off the heat.
Depending on the size of your cast-iron pan, add approximately 2 to 4 tablespoons coarse salt to form a paste. The salt acts as an abrasive to gently srub any goop off the surface. Wearing a glove, scrub with a thick wad of paper towels, steadying the pan with a pot holder, scrub the pan, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
Wash the pan with hot water and dish washing soap. Rinse the pan thoroughly in hot water, wipe dry, and then coat with a thin film of vegetable oil, wiping off any excess oil with additional paper towels.
To maintain your cast-iron pan after cooking in it, using coarse sale and a paper towel, scrub the pan. Dump the salt out and rinse the cast-iron pan in cold water. Wipe dry with a paper towel (if you still get a brown stain on the paper towel, dump more salt in and repeat the process), and then wipe a thin film of olive oil in the pan.
ONLINE SHOW: http://kingtech.en.alibaba.com/
EMAIL: cnkingtech@gmail.com
MSN: jp2009@msn.com
Friday, April 10, 2009
gas burner
Natural gas is often used for cooking or heating. Natural gas is a fossil fuel which is a non-renewable resource. please don't waste it
ONLINE SHOW: http://kingtech.en.alibaba.com/
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Wednesday, April 8, 2009
camping
Fast, low-cost way to heat water, make coffee, fry steak and eggs or do just about any kind of OUTDOOR stovetop cooking! 15,000 BTU cast iron stove hooks up to your LP tank or cylinder using our LP regulator and hose kit #330972 or #172706, sold wholesale. For outdoor use only. -->
ONLINE SHOW: http://kingtech.en.alibaba.com/
EMAIL: cnkingtech@gmail.com
MSN: jp2009@msn.com
Friday, April 3, 2009
stove for restaurant
High quality, reliable and safe to use appliances Innovative ideas to meet the needs of today’s market and tomorrow’s Our constant research, development and improvement of our products enables us to keep offering the best products available and to perpetuate the well recognized image of the KINGTECH product lines.The company rapidly established itself as a leading manufacturer in cast iron gas burner/stove field
WEBSITE: http://kingtech.en.alibaba.com/
EMAIL: cnkingtech@gmail.com
MSN: jp2009@msn.com
Thursday, April 2, 2009
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