Cast Iron Cookware: Three things you should know

Any cook worth his or her salt, knows that cast iron cookware is far better than most other cookware in so many ways.

If you're using aluminum or stainless steel pots and pans in your kitchen, try just one good cast iron skillet. This will demonstrate to you the many benefits of using cast iron in your kitchen!

3 Reasons to Love Cast Iron Cookware

If you're considering trying cast iron, or if you have some cast iron cookware that you are not currently using, here are some things to think about.

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 stays hot. You'll appreciate the way your cast iron retains its heat long after it's removed from the heat source. Great for serving from as your food stays hot longer!
3. Cast iron will last far longer than other cookware. Quality cast iron cookware will outlast you! There's a good chance your grandchildren will pass it on to their kids. Cast iron, well cared for, will last for generations.

Caring for your cast iron cookware

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

Season it!

Well seasoned cast iron is the best "non-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 some "help", here are the steps to take to create a long-lasting, non-stick cooking surface:

1. Start 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. Use enough to generously cover the surface, place the pan in the oven at 275°F to 300°F and bake for two to three hours. Pour off the excess lard. After the pan cools, wipe it clean with a paper towel. Repeat this process one or two times for best results. It's best initially to use the pan for some oil or fat dishes after seasoning.
3. After each use, let it 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 could ruin the seasoned surface.

If you don't anticipate using your cast iron for a long period of time, 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!