An introduction

The use of cast iron for cooking dates back over 2,500 years, although European countries such as the UK have only used it for about 1,000 years after it became popular when people realized that full pots could be made. with handles using molten metal poured into molds. made of sand. Originally these pots came with three legs as they were meant to be used on the open fire.

The benefits of using cast iron cookware

1. Cast iron cookware offers many exceptional cooking benefits; hence so many cookswear for him.
2. It is an almost perfect conductor of heat, heating evenly and consistently;
3. It can withstand very high temperatures, which makes it ideal for browning and frying.
4. These pots allow for precise and sustained cooking temperatures;
5. When cooking with these pots and pans, the heat is distributed evenly throughout the pot; no hot spots; this makes iron pots ideal for slow cooking; and
6. Seasoned cast iron offers the perfect nonstick surface, making it ideal for many dishes where nonstick is a must.

Cast iron offers many other broader-based benefits:

1. It lasts and lasts and lasts and is a great family heirloom;
2. It is relatively cheap to buy but when seen in the context of its extraordinary longevity it is incredibly cheap;
3. It can be used for cooking in so many styles, therefore many cooks rely on it; for example, for use when cooking Jambalaya dishes, stews, soups, cornbread, tortillas, and fajitas; and such is its versatility that it can be used for frying, browning, baking, grilling;
4. It comes in many shapes and sizes and different formats; be they; griddles, grills, woks, jambalaya pots, deep fryers, skillets, and Dutch ovens
5. It can go from stovetop to oven;
6. It does not deform, it is resistant like old boots and it is very easy to clean;
7. The health benefits arise for those with a deficiency of iron in the blood. A small amount of iron leach into food when it is cooked, providing a valuable and reliable benefit;
8. Cooking with this cookware is much more fun than with most other cookware; and
9. When seasoned well, cast iron cookware works like nonstick and doesn’t require additional oil, making it great for healthy cooking.

The disadvantages of cast iron cookware

1. For those with excess iron in their blood, iron leaching from cookware can be bad;
2. For those suffering from hemochromatosis, an inherited metabolic disorder that affects around one million Americans, it should be avoided. In fact, if you have someone in your family with the disease, ask your doctor about the transfer saturation test, which detects excess iron in the blood;
3. Food sticks! But if you do, this simply means that you haven’t seasoned your cast iron correctly because cast iron is natural and completely non-stick when seasoned correctly.
4. If you suffer from joint or stomach pain, fatigue, palpitations or impotence, consult your doctor.
5. You can’t put iron in the dishwasher; but otherwise cleaning it up is a doddle
6. Boiling water with cast iron cookware is not recommended;
7. Not recommended for glass-top cooktops, as it can scratch the surface when moved;
8. It needs to season and if it is cooked with certain acidic foods, such as when cooking with tomato based sauces, its surface may be affected and it needs to be redone from time to time.

Cast Iron Seasoning Cookware

It must be cured to protect the metal from rust and to provide a non-stick surface. This is a simple process that, once done, shouldn’t need to be redone. There are many good articles that explain this process, but in summary it is made up of a simple 3-step process:

1. Clean cast iron cookware to its original surface;
2. Apply a layer of grease all over. [typically fats high in saturated fats such as: Crisco, Palm oil, Coconut oil and lard]; so,
3. Heating ‘Grease Covered Cookware’ to a high temperature that causes the grease to stick to the griddle.

Thereafter, continuous seasoning ensues as your cooking deposits more and more fat onto the cured surface, giving it that lovely nonstick glossy dark hue that characterizes well-seasoned and aged cast iron cookware.

If your cookware develops rust spots, rub the rusted areas with steel wool, until all traces of rust are gone, then wash, dry, and repeat the curing process one more time.

Clean kitchen utensils

There is a lot of nonsense talked about cleaning cast iron cookware; but the basics are simple:

1. Do not soak or scrub with scouring pads or anything metallic;
2. Avoid harsh cleaning products;
3. Wash with mild soap and water and dry with a paper towel, then
4. Reapply a thin layer of grease.

Never store food in the cast iron skillet, as the acid in the food will break down the seasoning and give it a metallic taste.

cast iron types

There are many brands of plain and enameled cast iron sourced from around the world. Our advice at the Outdoor Cooking Equipment Store is to go for the traditional black cast iron as the price differential, given that the limited added benefits of enameled cast iron do not justify paying much more.

Enameled pots also don’t offer the benefits of standard cast iron, such as the ability to withstand blistering heat, leaching out dietary iron, and never enjoying that beautiful black hue.

What to buy and how to choose

There are many brands to choose from. We recommend the Bayou Classic brand as the quality is truly exceptional compared to competitive brands. When selecting which cookware to choose, keep the following in mind:

1. It should have a fine, smooth surface that makes it ideal for seasoning.
2. Don’t buy cookware that is pitted, uneven, rough, or has chips or cracks;
3. High-quality cast iron cookware has a uniform gray color and is made in one piece;
4. Do whatever you can to get Grandma’s old cast iron cookware, as long as it doesn’t have any cracks or chips, it will go on and on.