Cast Iron Cookware: There’s Nothing Like It!

Any cook worth his or her salt, knows that cast iron cookware is far better than most other cookware in so many ways.

If you’re using other types of cookware in your kitchen, try just one good cast iron skillet. This should be enough to convince you that there are so many benefits to using cast iron in your kitchen!

3 Reasons You’ll Love Cast Iron Cookware

If you’re considering trying cast iron, or if you have some cast iron cookware that you are not currently using, here are some things to think about.

1. Cast iron distributes heat evenly. When you cook with cast iron, the “hot” and “cold” spots found on thin aluminum or stainless steel pots are gone.
2. Cast iron retains its heat. You’ll soon come to love the way your cast iron retains the heat, even after removing it from the heat source. Great to serve from because your food stays hot longer!
3. Cast iron will outlive other cookware. Quality cast iron cookware will outlive you! In fact it’s very likely your grandchildren will pass it on to their kids. Cast iron, well cared for, lasts for generations.

Caring for your cast iron cookware

Whether you inherit cast iron cookware or buy it new, a few simple pointers will ensure your cookware serves you well now and can be passed on to the next generation.

Season it!

Well seasoned cast iron is the best “non-stick” cookware you can get! And it’s really quite easy. If you have new cast iron that is not preseasoned (much of it now comes seasonsed) or you have old cast iron that needs “renewal”, here are the steps to create a long-lasting, non-stick cooking surface:

1. Begin with ” clean” cookware. In this case, clean means free of any coasting that may have been applied by the manufacturer. If you have old cast iron, ensure it is free of rust. A palm sander with a medium grit disk works well to clean the surface.
2. Use lard to season the surface. Using enough to generously cover the surface, place the pan in the oven at 275°F to 300°F and bake for two to three hours. Pour off the excess lard. After the pan cools, wipe it clean with a paper towel. The process may be repeated a couple of times for best results. It’s best to use the pan for some oil or fat dishes the first few times after seasoning.
3. After each use, let it cool then simply wipe it with a paper towel, or, if some food has stuck to the pan, soak it for a few minutes, then wipe the pan. Never use detergent or scouring pads as this will damage the seasoned surface.

If you don’t anticipate using your cast iron for a long period of time, it’s a good idea to wipe it with a thin coat of a stable oil such as olive oil to help keep moisture, and therefore rust, at bay.

One word of caution: because cast iron is such a good conductor of heat, handles get extremely hot. Keep some good oven mitts handy and be sure to use them!