Cast-iron cookware
There are many advantages to cooking with cast-iron:
- Cast-iron pots and pans are excellent at conducting and retaining heat, so you get very even heating over the whole surface of the pan. They take a little longer to heat up, but they retain that heat much longer. I can turn off the burner and food will continue to cook a little while longer.
- You can put most cast-iron pans in the oven (great for cornbread or frittatas).
- Properly seasoned cast-iron pans are just as non stick as any non-stick pans.
- Cast-iron pans are durable.
- Cast-iron pans are very inexpensive
- Cooking in cast-iron increases the dietary source of iron. This is especially true when cooking foods high in acid, such as tomato based sauces.
And the flip side of cast-iron:
- Cast-iron pans are very heavy. Your arms will get a workout.
- If not properly treated, cast iron pans can be prone to rust.
- Cast-iron pans must be hand-washed, they are not dishwasher safe.
- Cast-iron pans require a bit more maintenance than regular pans (but I feel it is well worth the effort).
Seasoning a cast-iron pan:
If your pan is correctly seasoned then food will not stick. To season a cast-iron pan means to create a coating by baking on multiple thin coats of oil. This protects the cast-iron pan from rusting and gives a non-stick cooking surface. To season, rub on a very thin coat of vegetable oil or lard (not butter or olive oil) on the inside and outside of the pan. Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. “Bake” the pan for 30 to 60 minutes at 500 degree F. Turn the oven off and let the oven and pan completely cool down. Repeating this process several times is recommended as it will help create a stronger “seasoning” bond. I’ve only had to do this once so far. If you clean the pan right, you won’t need to repeat this seasoning process for years.
Cooking: Every time I cook, I add a little olive oil or butter. Cast iron does take a little longer to heat up but it retains heat for a longer time. Cast iron gets very hot; especially the handles. You’ll need to use a pot holder. I have a silicone handle grip that works well.
Silicone hand grips
Cleaning: I typically do not use soap. This can remove some of the seasoning. Once the pan has cooled down enough to handle (don’t leave it too long. It can make it harder to clean), I scrape any leftover food out, then just use warm water and a scrubber. Once in a while I may use just a little soap to help with cleaning. Once it is clean I add a little oil and put the pan back over a burner to dry and re-season. Cast-iron can crack if you put a hot pan into cold water.
So there you have it. Go find your Grandma’s old cast iron cook ware and have at it!
Tags: cast-iron