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Cast iron cookware has been around for more than a hundred years and was once the favored type of cookware. In fact, many iron cookware pieces have been passed down from generation to generation - providing not only a necessary cooking utensil, but also a way to pass on memories and family traditions.
When searching for this type of cookware, yard sales, antique auctions and flea markets are always a good place to start. If brand new cookware is desired, many retailers still offer cast iron in many different varieties - from skillets to Dutch ovens to grill pans and more.
Why Use Cast Iron Cookware?
Many professional chefs choose cast iron cookware over other types. The reasons for this include the ability of the iron to retain heat as well as distribute the heat evenly throughout the cooking surface. In addition, the cookware is extremely durable and can endure extremes in heat.
Once seasoned properly, the cookware becomes non-stick and is especially good for cooking such items as eggs, grilled sandwiches and steaks or burgers.
Seasoning
Seasoning is essential with cast iron cookware. When purchasing the cookware new from a retailer, please follow the directions that come with it. Many of the new iron cookware is specially coated with substances in order to keep food from sticking.
With used or handed down cookware, the following instructions should keep the iron seasoned.
1. If the cookware is rusted, scour out the rust with steel wool.
2. Using vegetable oil, bacon fat, lard or other hardened fat, coat the cookware thoroughly and evenly.
3. Put cookware in oven upside down (do not forget to put some tin foil down to catch drippings and keep oven clean) and bake for anywhere from 30 minutes to several hours at a medium-high temperature.
4. Remove from oven and let cool completely.
5. Wipe out remaining fat or oil
6. Repeat seasoning steps as necessary
7. Store without lid on
Using Cookware
For cooking with cast iron cookware, it is recommended that the pan be preheated before adding food. To know when the pan is ready for cooking, add a few drops of water and make sure the water sizzles. Once it sizzles, it is time to add the food.
Cleaning the cookware is easy, but must be done by hand. Do not place the cast iron cookware in a dishwasher. Using dish soap and water scrub out the cookware and dry immediately. If seasoning is starting to wear off, add a very light layer of oil or fat to the pan before storing. Moisture leads to rust, so always store with the lid off.
Immediately after cooking, remove food from the cookware. The cast iron in the cookware is not good for storage of leftovers and may actually seep iron into the food, especially if cooking tomato-based sauces or acidic type foods.
Conclusion
Cast iron is a tremendously good type of product to cook with. Not only have our ancestors used this type of cookware almost exclusively, it has many enduring qualities to provide even heat and durability.
For the small amount of work put into the care and upkeep of the cast iron, it can provide years of service as well as many happy memories for generations to come.
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Sigh... What wonderful pots. They conduct heat fantastically, look smashing, and are just a joy to use.
Cleaning-
Initially, after cooking a few meals I became quite distraught at the staining and phantom residue that the pans were retaining. Scrubbing with a scouring pad didn't work and soaking proved fruitless. Inside of two weeks the pots looked "used."
With nowhere else to turn, I decided to purchase the product Calphalon RECOMMENDS for cleaning their pots, Bar Keepers Friend® Cleanser & Polish: 12 OZ.
Look it up on the 'net. This stuff WORKS. After using Bar Keepers Friend® Cleanser & Polish: 12 OZ my pots look BRAND NEW again. Don't forget to pick some up at the grocery store after you buy these pots. You won't be sorry.
Who would have thought that it's best to follow the manufacturers recommendations. ;)
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