Popular with chefs and culinary experts across the globe, cast-iron cookware is a very useful tool to cook delicious food. This durable cookware is slow to heat, but once it reaches the required temperature it provides even heat, making it a necessary and valuable tool in every kitchen. Like copper, it is a very old cooking material and used for many cooking activities like browning, frying, stewing, slow cooking and baking.
Seasoning of cast iron cookware is required before using it for cooking. For seasoning your cast iron cookware, wash, dry and then proceed to coat the surface with a thin layer of vegetable oil. Use a paper towel to spread the oil evenly. Leave the pot in the oven at low heat for about two hours. Your cookware is now ready to use. Seasoning protects the vessels from rusting.
Some health experts recommend cooking in cast iron cookware to provide a healthy, iron-rich diet for your family. This type of pan serves as a natural and affordable non-stick option and lasts longer than the expensive ones. Modern methods like enameling have enabled cast-iron cookware to proudly sit on the table as an attractive serving option. A thin coating of glass, when applied to the surface of metal, makes it look smooth and gleaming. If handled roughly, enamel can chip, making your pot unfit for cooking.
Cast-iron cookware rusts very easily. When exposed to air or certain foods your pots will become pitted and stained. Although inexpensive compared to stainless steel or other modern cookware it reacts chemically with high-acid foods. Cast iron is heavy and takes more time to clean. But despite its disadvantages, cast-iron cookware is still as popular as it was ages ago, and no kitchen is complete without some pots and pans made from this basic cooking material.