Cast iron cookware is highly regarded as possibly the best type of cookware thanks to the numerous positive qualities it possesses. Cast iron provides excellent heat retention and diffusion properties that simply cannot be rivaled by modern types of cookware.
Cast iron cookware is created when molten iron is poured directly into mold that is shaped like the type of desired cookware. Once the iron cools and is ready for use, the seasoning process must take place. Many companies preseason their cast iron cookware before it is sold, so make sure to find out if your purchase is preseasoned, or if you need to go through the process once you receive your cookware. You may also find that after many years of use, your cast iron may need to be reseasoned. In order to season (or reseason) your cast iron cookware, simply follow the following steps:
Wash utensil in hot, soapy water. Use soap this time only. Rinse utensil and dry completely. (Expect discoloration on the towel - this is completely normal.) Apply a thin, even coating of melted shortening (Crisco, Wesson, etc; do not use butter or butter flavored shortening) to the utensil with a soft cloth or paper towel. Apply over entire piece - including inside, outside, and handle. Season lid as well if your piece includes one. Preheat oven to 350 degrees. Place piece on top shelf, upside down. Place aluminum foil on a baking sheet and place on bottom shelf of oven to catch any drippings. Bake in oven for one hour, then turn off oven, letting the piece remain in oven until cool. To clean piece after use, use boiling water and a plastic scrub brush. Do not use soap unless you plan to reseason. Do not put in dishwater.
Cast iron has many benefits in comparison to other types of cookware. This traditional type of cookware is able to withstand enormous amounts of heat without the worry of warping or damage. The rugged nature of the cookware makes it a great choice for cooking foods such as stews or braised dishes which must be cooked for a long span of time. General use of iron cookware can cause it to develop an extremely "non-stick" surface, making it ideal for eggs and other foods that tend to cling to traditional cookware. In addition to creating exemplary food, there are also health benefits associated with preparing foods in cast iron. During the cooking process, a small amount of iron is leached from the cookware into the food. Individual with Anemia and other iron deficiencies can benefit from the additional iron ingested from the foods. In contrast to those benefits though, individuals with with hemochromatosis (or other excess iron issues) may suffer slight negative effects.
In recent years, cast iron has also been made available with an enamel coated outer covering. Enamel coated items have a vitreous enamel glaze. This enamel coating protects against rusting and corrosion, eliminates the need to season the cookware, and allows you to clean with more traditional methods. The pigments used in creating the enamel covered finish can also product extremely vibrant colors, creating more visual appeal for your piece.
Many piece of cast iron cookware are past down through generations as a type of family heirloom or keepsake. Regardless of the type of cast iron you choose, whether traditional or enamel coated, you can be sure that with proper care, your piece can last a lifetime and even longer.
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