Beneficial Things To Know About Cast Iron Cookware

Cast iron cookware has been around for thousands of years, dating back to ancient china. In the middle ages over in Europe cast iron was considered just as valuable as other riches of the era, such as jewelry and gold. Cast iron products manufactured in the United States was one of the first industries that was organized. It is not as popular today because of the advancement of other metals but is still widely used for cookware because of it's conductivity and durability.

Cast iron cookware has been one of the longest lasting types of cookware if not the longest lasting type of cookware out there. There are preseasoned and enameled products out there today. Cast iron cooking products come in wide variety of shapes and sizes, not just for pans and skillets. You can find dutch ovens, roasters, muffin pans, corn bread pans and more. Because of technology, the iron alloys used in todays cast iron has improved it greatly, adding more strength and durability.

Original cast iron pans still need to be preseasoned as they rust easily and food will stick to it. To preseason your pan preheat your oven to 250-300 degrees. Coat the pan with some type of fat such as lard or bacon grease, you can also use "manteca" a type of lard used in mexican cooking. Avoid using a vegetable oil because it will leave a sticky coating on your pan and will not be seasoned properly. Coat your pan with the desired animal fat ( grease )and put into your preheated oven. After about 12-15 minutes remove the pan and discard any excess grease and return to your oven for 2 hours. This ensures that your pan has absorbed the grease into the pours of the metal. It is recommended that this procedure is done a few times to strengthen your seasoning bond.

If you have an old cast iron pan that has been rusted or food is sticking to it don't throw it away, it can be salvaged. Simply heat the pan to a temperature that you can still work with as this will open the pours of the metal and then use a scouring pad and hot soapy water to clean it. Dry your pan thoroughly and then reseason. If it is really rusted bad try using salt when scrubbing your pan, this will help with rust removal.

Always keep your cast iron pans dry when you are not using them. Clean them while they are still hot with hot water, no soap because it will break down the seasoning. Don't use anything abrasive when cleaning such as steel wool because this will scrape off your coating. You will not want to cover your pans with lids as moisture can collect which can start to rust the metal. Try not store food in them either as acids from the food will react with the metal and break down the seasoning and the food will take on a metallic flavor.

Over all cast iron is great for cooking and baking. Because of it's conductivity it is perfect for browning and frying. It is relatively inexpensive but it is heavy. It is the perfect type of cookware for camping because it is so durable and will hold up to campfire cooking. It is great for cajun style blackening and searing. I believe everyone should have at least one cast iron skillet at there disposal.

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What is Waterless Cookware and Why Would I Want It?

Waterless cookware is multi-ply stainless steel cookware that has tight-fitting lids. With a basic set of this cookware, you start on medium heat, and when the lid starts to flutter, you turn down the temperature to low. The more expensive sets will have a valve or even a thermostat, when the valve whistles, you turn down the heat. With the thermostat you just watch the temperature. When cooking with Stainless Steel Cookware, you never cook on high heat, so you save on energy costs; which adds additional value.

Why is it called Waterless Cookware? It is called Waterless Cookware because you use very little or no water when cooking. If your food has a high water content; you use no water, a low water content; a little. Since most vegetables have high water content, you can eliminate adding water. You can eliminate oils and grease, thereby eliminating added cholesterol, so your meals are healthier. By reducing the amount of water you cook in, you retain most of the nutrients and flavor of your food. It is estimated that you will only lose 2% of the nutrients in your food this way. When you cook with Stainless Steel Cookware you sear the foods; searing is actually what releases the food from the cooking surface. When you cook this way your meals are healthier and tastier and cook a lot faster.

When talking about this type of cookware people often ask "What do you mean Waterless Cookware Sets?" These sets use lids that are heavier than your standard lids, the extra wait allows for a better seal. With a tight seal between the lid and your cookware, all of the natural moisture is retained in the cooking chamber. So you can cook with either no additional water or a very small amount, depending on what you are cooking.

What to look for in high quality Waterless Cookware. The first and most important thing to look for is surgical stainless steel or T304. The reason for this is that surgical stainless steel is non-porous. When cooking with aluminum or some other materials, as it gets older it starts to break down, and can leach metal or other products into your food. With the surgical stainless steel, you don't have to worry. So with Waterless Cookware Sets you will get healthier and tastier meals all the time.

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