Tips for Buying, Using, and Caring for Cast Iron Cookware
It is funny how what is old can become new again. Usually that means a new version. However, with cast iron cookware, the old pots and pans, skillets, dutch ovens, and waffle irons of our grandmother's day still look and perform like new. All you have to do is pull them out of the box you have them packed away in or take them down off your display racks and use them!
Cast iron cookware has been around for hundreds of years. The reasons it is regaining popularity today are the same reasons it was popular 100 years ago. It is durable, non-toxic, non-stick (without the possible hazards to our health of some non-stick cookware today), distributes heat evenly, and retains the heat well.
There are cast iron pieces for almost every type of cooking. We are all familiar with the old black cast iron skillet or frying pan our grandmothers used for bacon and eggs every morning. It is a staple in cast iron cookware.
Some of the manufacturers of cast iron cookware have been around since the 1800's. While they may have changed owners over the years, the cookware remains pretty much the same. When it comes to cast iron cookware, it is difficult to find a bad piece. Some of the more well known manufacturers are Griswold, Wagner, Lodge, and Old
Mountain.
Cast iron cookware comes in two finishes. The non-enameled is the one people are most familiar with and is the more traditional. The other finish is an enameled. Le Creuset is a popular brand of enameled cast iron cookware. A newer version is Rachel Ray Enameled Cast Iron Cookware.
The enameled pieces are especially good when cooking acidic foods such as tomatoes which tend to corrode traditional cast iron cookware. The enameled cookware does not need to be seasoned and tends not to rust. An enameled Dutch oven is a good choice for soups or stews with corrosive foods or liquids.
With traditional cast iron cookware, the first thing you have to do before using is season it. This is the process baking oil into the cast iron to create a non-stick surface. Although today you can buy new pre-seasoned cast iron cookware, many people prefer to season it again before using it for the first time.
You can tell if your new cookware has not been pre-seasoned at the factory as it will be a light gray color and have a waxy coating on it. To remove the waxy coating, the cookware needs to be washed washed in warm water with a brush before seasoning.
The color of the pan will have begun to darken and over time will deepen to the black cast iron cookware we all know. Should foods start to stick, you will need to re-season the cookware. However, there are some things you can do to prolong time between seasoning. As mentioned earlier, try not to cook acidic foods in your cookware. There are also some guidelines for cleaning that will help maintain the seasoning.
First of all, never put your cast iron cookware in the dishwasher. Usually all you will need to do is wipe the pan out after cooking. If the pan has stuck on food, pour in boiling water and let simmer for a few minutes. You should be able to remove the food particles with a wire brush or metal spatula. Make sure you wipe it dry so it doesn't rust.
You can rub a light coat of vegetable oil or cooking spray into the pan before storing in a dry place.
If you are not sure you will like cast iron cookware, start with one skillet, pot or pan. Once you find yourself reaching for it more than your other cookware, go buy the rest!