I'm not exactly sure why anyone wouldn't have cast iron in his or her cooking arsenal. Yes, it is quite heavy compared to stainless steel and copper-clad cookware. But, if you care for it the correct way, it can far outlast its higher-priced counterparts. Below are some tips to help you get the most out of your cast iron and keep it around for a long time.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.
When washing, be sure not to use soap. If the cookware is properly seasoned, warm water and steel wool will do the trick. Dry with paper towels and store with the lid off. Excess moisture will encourage the cookware to rust.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
Finally, never store foods in cast iron cookware. It's okay to keep food in it while you're eating, but when you're done, move the food to another container and clean the pans thoroughly.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans.
If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.
The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.
When washing, be sure not to use soap. If the cookware is properly seasoned, warm water and steel wool will do the trick. Dry with paper towels and store with the lid off. Excess moisture will encourage the cookware to rust.
Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.
Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.
Finally, never store foods in cast iron cookware. It's okay to keep food in it while you're eating, but when you're done, move the food to another container and clean the pans thoroughly.
Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans.
About the Author:
Bob Moore has been using and testing all types of cooking accessories for more than 2 decades. He currently manages websites dedicated to cookware and low fat and fat-free recipes. Get more information on several kinds of kitchenware and/or pick up numerous free low fat recipes now.
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