If you enjoy cooking with your treasured pan you’re not alone. However, if you’re thinking about using cast iron cookware for the first time (Good choice) we’re sure you’ll make lots of great meals. In this article, we will learn more about cast iron cookware. Great for those of you that adore your cast iron pots and pans and what to read about what you already know.
Benefits of cast iron cookware;
Well, seasoned cast iron cookware is easier to clean than stainless steel.
Cast iron has great thermal density. It remains hotter for longer.
Cooking in cast iron can naturally add iron into meals.
Long-lasting. If you decide on purchasing your first cast iron pan, which we hope you do. It will most likely be the last one you’ll ever need. I mean there are some really old pieces still in use today.
Cast iron is extremely versatile.
Cast iron will keep food warm while on the table-Once hot, cast iron remains hot even when taken off the heat source. This is ideal to keep food hot while preparing other dishes or keeping food hot on the table.
Iron intake- Cooking in cast iron, the cookware naturally releases a little iron into your meals supporting the daily requirements for the body’s needs.
The versatility of cast-iron cookware is incredible. It can do pretty much any cooking job.
This is where cast iron shines, no other cookware comes close. It’s suitable for so many cooking methods. Cast iron can be used for:
Frying – not only is cast-iron perfect for pan-frying fish fillets but also deep-fried chicken comes out a lovely golden colour.
Baking – cornbread comes to mind first. However pastries, desserts and bread come out wonderfully.
Searing – your steaks remain juicy in the centre and have a lovely caramelized outside to enhance favours. You may even want to consider a grill pan for those barbecue grill marks you’d find at a top restaurant.
Roasting – you won’t need a dedicated roasting pan to make scrumptious roast chicken. A skillet or dutch oven is going to do just as well.
Slow cooking – a French/Dutch oven is wonderful for slow cooking, it heats up slowly and can be left on at a low temperature, either on the stovetop or in the oven.
Sauteed vegetables – I’m thinking corn with a little piece of butter then served directly on the table for family and friends to help themselves, they just love it.
You can use cast iron cookware on the following:
Wood burning stoves
Cooking on barbecues, campfires and hot coals.
Cast iron comes seasoned and ready to use! Just give it a quick rinse and hand dry, and you’re ready to start cooking.
Use any utensils you like, even metal. There is no chemical coating to damage.
Cast iron can be used on all stovetops, from induction to electric to gas, even on the grill! It also works great on glass-top stoves.
Cast iron performs best when heated and cooled gradually, so give it a few minutes to pre-heat before adding your food.
Cast iron retains heat very well, so using a lower heat setting can prevent food from sticking. And don't forget to use a hot handle mitt!
Wash cast iron by hand with a nylon bristle scrub brush. If needed, use a pan scraper for stuck-on bits. For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.
Dry promptly and thoroughly with a lint-free cloth or paper towel.
Rub with a very light layer of cooking oil, preferably while the cookware is still warm.