Cast Iron Cookware: It will last forever!

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Cast Iron Cookware: It will last forever!

Thursday, November 20th, 2008    Subscribe To Our Feed

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Any good cook worth his or her salt, knows that cast iron is superior to most other cookware in so many ways.

If you’re using any other type of pots and pans in your kitchen, try just one good cast iron skillet. This should be enough to convince you that there are so many benefits to using cast iron in your kitchen!

3 Main Benefits of Cast Iron Cookware

If you’ve thought about trying cast iron, or if you’re not using the cast iron cookware that you already have, consider the following.

1. Cast iron disperses heat evenly. When you cook with cast iron, the “hot” and “cold” spots found on thin aluminum or stainless steel pots are gone.
2. Cast iron retains its heat. You’ll soon come to love the way your cast iron retains the heat, even after removing it from the heat source. Use it for serving from because your food stays hot longer!
3. Cast iron will outlast other cookware. Quality cast iron cookware will outlast you! In fact it’s likely your grandchildren will pass it on to their kids. Cast iron, well cared for, lasts for generations.

Taking care of your cast iron cookware

Whether your cast iron cookware is brand new or very old, following a few simple tips will ensure your cookware serves you well now and well into the future.

Season it!

Well seasoned cast iron is the best “no-stick” cookware you could ever wish for! And it’s really easy. If you have new cast iron that is not preseasoned (much of it now comes seasonsed) or you have old cast iron that needs “renewal”, here are the steps to create a long-lasting, non-stick cooking surface:

1. Begin with ” clean” cookware. In this case, clean means free of any coasting that may have been applied by the manufacturer. If you have any old cast iron, ensure it is free of rust. A palm sander with a medium grit disk is an ideal tool for cleaning the surface.
2. Use lard to season your cast iron. Using enough to cover the surface to about 1/8 of an inch, place the pan in the oven at 300°F and bake for a couple of hours. Then pour off the excess lard. Let the pan cool, then wipe with a paper towel. The process may be repeated a couple of times for best results. It’s best to use the pan for some oil or fat dishes the first few times after seasoning.
3. After each use, let the pan cool then simply wipe it with a paper towel, or, if some food has stuck to the pan, soak it for a few minutes, then wipe the pan. Never use detergent or scouring pads as this will damage the seasoned surface.

If you don’t anticipate using your cast iron for a long period of time, it’s a good idea to wipe it with a thin coat of a stable oil such as olive oil to help keep moisture, and therefore rust, at bay.

One word of caution: the handles on your cast iron cookware will get extremely hot. Keep some good oven mitts handy – you’ll need them!

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