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  A Guide to Cast Iron Cookware
       
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  Why Choose Cast Iron?
 

Cast iron cookware is the right choice for recipes that require high temperatures, such as searing and frying. The conductivity of the metal makes it ideal for use in frying pans and deep fat fryers, griddles, and woks.

The ability to retain heat well also makes cast iron a top choice for Dutch ovens.

And now you no longer need to season your cast iron with the introduction of enamel cast iron cookware sets and pre-seasoned cast iron.

Cast Iron Cookware Tips
 

  • Never place your cast iron cookware in the dishwasher
  • Avoid cooking acidic foods such as tomatoes and wine as this could remove the seasoning.
  • If storing your cast iron for extended periods coat in mineral oil
  • If you have purchased a new cast iron pot or pan ensure that you remove the protective layer of wax or oil before seasoning.

 

Common Brands
 

  • Le Creuset
  • Lodge
  • Staub
  • Emerilware
  • Rachael Ray
  
 

Caring for Cast Iron Cookware

Once cast iron cookware has been seasoned it should never be washed with soap.  Soap will strip away the seasoning, leaving the metal bare.  Instead, of using soap the cookware can be scrubbed with Kosher salt, very hot water, or a mixture of boiling cornstarch and water.

 

For those who don’t have the time to repeat the seasoning process, some manufacturers sell factory-seasoned cast iron pieces.  Or another option is to use enameled cast iron, which seals the cast iron and protects it from pitting and rusting.  Enameled cast iron does not require seasoning.

 

Enameled cast iron cookware is not as popular as it once was, but is still commonly found in Dutch ovens and other specialty pieces.  La Creuset is the most well known brand of enameled cast iron cookware.

 
 
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  Seasoning Cast Iron Cookware
 

Cast iron cookware requires seasoning before its first use and this is usually accomplished by slathering the bottom and sides of the pan with a layer of grease, heating the pan on the stovetop or in an oven, and allowing it to cool again.  Care should be taken that the cookware is evenly seasoned.

 

  1. Preheat your oven to 300F and place aluminum foil or similar in the bottom of your oven to protect it from oil spills.

  2. If you have purchased your cast iron cookware as new then you will need to thoroughly wash it with warm water and soap using a scourer to remove any rust proof coatings.

  3. Dry the cookware thoroughly before proceeding to the next step. You can place it in the oven for a short period in order to do this.

  4. Coat the pan and the lid evenly with a heavy fat like lard or bacon grease. Many use Crisco for this purpose. The pan should be coated inside and out.

  5. Place the pan and the lid upside in your oven for about an hour. If you place them right side up then the oil will accumulate in the bottom of the pan.

  6. For best results repeat steps 4 and 5. Repeating this process once or twice will ensure an optimal non-stick surface to cook on.

Once cast iron cookware has been seasoned, it acquires a natural non-stick surface making it an excellent surface for cooking scrambled eggs and other sticky meals.
 
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