| Cast iron cookware is an extremely versatile and | | | | it cool. You can repeat this process a couple more |
| economic alternative to expensive copper and | | | | times to strengthen the bond of the seasoning. |
| copper clad cookware. If you aren't currently | | | | What seasoning does, is it fills in the pores in the |
| using at least a couple of cast iron pans in your | | | | iron with the oil, helping to prevent food from |
| kitchen, you really should consider it.Cast iron has | | | | sticking and to create a protective coating.You |
| several advantages over other cookware. Cast | | | | should never use soap in a cast iron pan. To clean |
| iron pans have excellent heat conduction and | | | | them, just use hot water and a plastic scouring |
| retention, so you get even heating over the | | | | pad, don't use steel wool, or it could ruin the |
| whole surface of the pan. If there are no wooden | | | | seasoning (if this happens, just re-season the pan). |
| handles on your cast iron cookware, you can use | | | | After washing, dry the pan throughly with lint free |
| it either on the stove, or in the oven. Properly | | | | paper towels. Store the pans with the lid off to |
| seasoned and cared for, cast iron is just as non | | | | prevent moisture from building up and causing the |
| stick as any fancy non-stick pans. Cast iron is | | | | pan to rust.Other cast iron care tips: Do not use |
| very durable. Some of you may have cast iron | | | | cast iron to cook acidic foods, cast iron is a |
| pans from your grandmother's kitchen that are | | | | reactive metal, and will react with the acids. Never |
| still in excellent condition. Cast iron pans are very | | | | use your cast iron pans to store food; You can |
| inexpensive compared to the fancy copper | | | | use them to keep food warm during a meal, but |
| pans.On the other side of the coin, there are | | | | when the meal is over, move the food into |
| some disadvantages to cast iron. Cast iron pans | | | | proper storage containers, and wash your pan.If |
| are very heavy. If not properly treated, cast iron | | | | you don't currently have any cast iron cookware, |
| pans can be prone to rust. Cast iron pans must | | | | I suggest getting some and trying it. A good skillet |
| be handwashed, they are not dishwasher safe. | | | | and dutch oven are good pans to start with. |
| Cast iron pans require a bit more maintenance | | | | They can be used for pan frying, deep frying, |
| than regular pans (but not too much more).If you | | | | roasting, and stewing. I've even used two pans as |
| properly care for your cast iron, it will give you | | | | a makeshift sandwich press.Whatever the |
| many years of use. Some cast iron comes | | | | disadvantages of cast iron cookware, they are |
| pre-seasoned, so you don't need to season it | | | | far outweighed by the advantages. Properly cared |
| yourself. If you need to season it, simply rub it | | | | for, cast iron cookware will last for years of great |
| with oil, shortening, or lard, and heat for an hour in | | | | meals. |
| a 300 degree oven. Then remove the pan and let | | | | |