What Is All The Hype Of Cast Iron Cookware?
I bought cast iron a while back and I've stopped using it. I now use an all clad with aluminum core most of the time. I heard that cast iron was a must because you could easily do the jobs of other cookware with replacements, but you can't replace cast iron for the jobs it can do. I find that ANY job I could do on cast iron I could do on my new pan, probably even better. There's more temperature control, the pan is lighter, I can make rouxs and pan sauces so much easier, it can go into the oven as well. I found the only thing good for cooking with cast iron was steak and southern cooking, which all could easily be made on my more versatile all-clad. Am I doing something wrong? Cast iron is so restricting and specific for certain foods. I can't do anything that damages the seasoning or reacts with iron, which includes anything with acid or long boiling or stewing times. I thought cast iron was the best. Someone please convince me not to trash my skillet
 vintage cast iron skillets  US $9.99
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 A #3 #709 GRISWOLD CAST IRON SKILLET US $12.99
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Cast iron cookware actually adds iron to your diet. This may have been an important factor many years ago. But, you’re right about the conveniences of other cookware. My cast iron skillet sits in my pantry and I only use it for fried chicken, which I rarely make anymore. I bake cornbread in a small cast iron skillet. My favorite cookware is hard anodized that is non-stick. I find that a slightly heavier pan has better heat distribution and I don’t have to worry about it slipping around on the eye when I’m stirring. Hold on to your cast iron skillet, especially if it’s well seasoned. You just can’t beat it for fried chicken.
when your all clad wears out you can be glad you still have the cast iron.sure cast iron is fickle. you need to take care of it. it doesnt like lemon or soap. it loves pork parts and grease. its not very healthy cookware is it? it will be around 2oo years from now tho..will your all clad? LOL!
You have to season the cast iron skillet if you want it to cook right & not stick
Coat the skillet
Use a paper towel to spread a generous coating of vegetable oil [I have used shortening ]over the entire skillet.
Preheat your oven to 350 F (180 C)
Place the skillet on the center rack upside down in the oven, you may want to place a cookie sheet on the bottom rack to catch any oil drippings.
Bake for 1 hour at 350 F (180 C)
Using oven mits, carefully remove the skillet from the oven and rub with a clean paper towel to evenly re-distribute the oil.
Bake the skillet for another hour at F (180 C) To season the iron skilett
After cooking, do not use detergent or scouring pads to clean a cast iron pan since this will destroy the seasoning
wipe the skillet with paper towels to remove the grease & food.
Too much scrubbing and hot water will remove the curing, and the pan will require a re-seasoning,
It is normal for your pan to require a re-seasoning occasionally
I love my cast iron skillets and you will too once you get the hang of how to take care of them.
No one type of cookware should be used for everything. Sure, all cookware can be used for everything, but you will get better results if you play to their advantages.
See attached link for differences.http://www.kitchenemporium.com/info/cook…
the reason that cast iron is good for cooking is that the metal is thick and although take time to pre heat when food is added there isn’t as much recovery time i.e. the pan doesn’t lose heat also the thickness and heavyness of the metal offers more even heat through out the pan eliminating hot spots in the pan you are right however that acidic foods such as tomatoes lemon juice wine and vinegar does strip some of the seasoning off of the pan but the french chef’s of old used there pans so much that the seasoning was so thick that the little bit lost during cooking items like coq au vin didn’t strip the seasoning from the pan completly
When you cook with aluminum, it gets into the blood stream. Iron does not.
Aluminum is deadly to the human system.
Perhaps this is the reason for ‘pushing’ cast iron.
I do a lot of Indian (Asian) cooking, so I have come to depend a lot on my cast iron pan and skillet. Over time, with proper care it is easy for your cast iron cookware to acquire a shiny non-stick patina. So that I can cook at higher temperatures without the smell of teflon burning.
To toss and stir fry, you would need a light weight wok, but for everything else, cast iron is more stable and the nonstick coating is more durable. Also you can restore its coating should something mar its surface.
You need cast iron to bake proper corn bread in. Absolutely nothing else creates the lovely wonderfully crisp deep brown crust.
With a properly seasoned cast iron pan you can cook anything. I have made pies, cakes, chicken, soup, rouxs and cream sauces, quiches, chili, oatmeal and more in the pans I have.
Most important: cooking in iron transfers iron to the food.
Iron is a necessary trace mineral that prevents anemia and is vital for strength, red oxygen-rich blood, and more. Most young people, especially women, do not get the necessary iron in their diets. Iron increases muscle flexibility by increasing the oxygen in the muscle itself. Older people should not take iron supplements (unless MD says so).
Any cast iron pot or pan (without any kind of plastic, vinyl or ceramic handle) can go in the oven. You can use cast iron on the grill though it does get very hot.
When I was a child everyone used cast iron cookware for everything.
Maybe your pan isn’t seasoned properly. Wash and dry the pan, cover the surface with a thin coat of corn oil, then put it in the oven at about 350 degrees for an hour. Turn off the oven, let the pan cool in the oven. You’re done. The surface will get smoother over time and with use. Once you get this done, it’s the best.
Although it is heavy, it is the most durable. The reason it’s liked so much is because once heated, it maintains an even heat throughout the whole pan. It’s like cooking on the grill with half of it on high and the other on medium, your food won’t cook evenly. Season your pan like suggested by Acorn S. right on the money!
Did you “season” the iron before using it? If not, there is a large part of your problem. If you haven’t seasoned the skillet, scour it clean with hot clear water, not soap. Soap residue may cling to the metal. Dry the surface with paper towel and then air dry a few minutes. Now, you have to babysit the skillet for this part as your house will fill with smoke otherwise. Pour a small quantity of cooking oil, I prefer olive, others seem to taste funky over time. Rub it into the surface of the skillet and add a little more oil, just enough to cover the bottom. Heat the skillet in your oven at 350 degrees for approximately ten minutes. As soon as the oil starts to smoke turn off the heat, ventilate the smoke and let the skillet cool in the oven. When it is cool, remove it from the oven and discard any remaining oil. Wipe the skillet with paper towel to remove any excess oil and allow to sit in the oven overnight. You’ll find it has a shiny surface coat that looks like glaze on pottery. When washing, use only enough soap to remove any heavy grease. Blotting the iron dry will help prevent surface rust on any part of the skillet.
It is right that one should choose cookware to suit your requirement,your preference & kitchen decor,I would however listen to the voice of experienced cooks & to their tried & tested opinion.
when you cook in a cast iron skillet your food ttaste better and your meat will brown better . in a stainless steal your food will burn hotteer and you dont get the rihgt temp
If you don’t mind a big HEAVY skillet, cast iron cookware is great. Once you properly season your skillet, you almost never have to worry about the food sticking. Also, as you cook, you release a little of the iron into your food and supplement your intake of iron in your diet. I have cooked everything in my skillets from fried foods to spaghetti sauces. As long as the seasoning holds up, nothing sticks. If you spot a little rust forming anywhere, just season your skillet again & your food won’t stick anymore.
I have cooked with cast iron skillets & dutch ovens for years. Unfortunately, I have weak wrists and stopped using them because of that. However, I won’t use aluminum because I don’t think it’s a healthy metal. At one point I had heard it might have been associated with Alzheimer’s Disease. I could be wrong, but why take chances?
easier to clean thats all
I absolutely love my cast iron cookware. My fiance, who is not a cook, routinely uses metal utensils on non-stick cookware. This damages the surface and makes food stick. So, along comes my cast iron, and it is nearly indestructable! I love making cream soups in it, which sounds like they would turn out dark. But, creams cook nice and slow and NEVER STICK. I haven’t run across any type of food I can’t cook in it.