Cast iron cooking

Cookware cast iron are extremely versatile and economic alternative to expensive copper and coated cookware. If you are not currently using at least a couple of pans of cast iron in your kitchen, you really should consider it.

Cast iron has several advantages over other cookware. Cast iron pans have excellent heat conduction and retention, so you can even heating over the entire surface of the pan. Otherwise no wooden handles on your cast iron pans, you can use it on the stove or in the oven. Properly seasoned and cared for, cast iron is just as non stick as any fancy non-stick pans. Cast iron is very durable. Some of you may have cast iron pans from your grandmother's kitchen that are still in excellent condition. Cast iron pans are very inexpensive compared to the fancy copper pans.

On the other side of the coin, there are some disadvantages of cast iron. Cast iron pans are very heavy. If not properly treated, cast iron pans can be prone to rust. Cast iron pans must be washed by hand, not in the dishwasher. Cast iron pans require a bit more maintenance than regular pans (but not much).

If you care properly for smelting, it will give many years of use. Cast iron comes pre-seasoned, so you do not need the same season. If you need seasoning, simply rub it with oil, butter or fat and heat for one hour in an oven at 300 degrees. Then remove the pan and let cool. You can repeat this process two more times to strengthen the bond of the seasoning. What seasoning it does, is filled into the pores of the iron with the oil, helping to prevent food from sticking and to create a protective layer.

You never use soap in a cast iron skillet. For cleaning only use hot water and a scouring pad, do not use plastic steel wool, or it could ruin the seasoning (if this happens, just re-season the pan). After washing, dry the pot thoroughly with paper towels lint free. Store containers with the lid off to prevent moisture build up and causing the pan to rust.

Other tips for caring cast iron: Do not use for cooking acidic foods in cast iron, cast iron is a reactive metal, and will react with acids. Never use your cast iron pans to store food; You can use them to keep food warm during a meal, but when the food is finished, move the food into proper storage containers and wash tray.

If you do not currently have any cast iron cookware, I suggest spending some and try it. A good skillet and dutch oven are good pans to start. They can be used for pan frying, deep frying, roasting and stewing. I've even used two pans as a makeshift sandwich press.

Whatever the disadvantages of cookware cast iron, now outweigh the advantages. Proper care, cookware, cast iron last years of great meals.