Monday, August 22, 2011

Why Choose Cast Iron?

I myself LOVE cast iron.. I have 3 skillets of different sizes, a bread loaf, and a dutch oven...
Plus I want MORE!

So why should you choose cast iron you ask?

Cast iron is a wonderful heat conductor allowing it to heat evenly and consistently, it is also inexpensive and will last generations with proper care.. (many people tell me they are using their Great Grandmothers cast iron)

Not Enough?

When cast iron is well seasoned, a cast iron pan will be stick resistant.. PERFECT!
Foods glide out of it cooked to perfection, it goes from stove to oven in a pinch and there are no special utensils needed to cook in it.  Also it won't warp unless you dump cold water in a hot pan and cleanup is a really easy... Spray, soft sponge, and a tiny bit of natural soap (use soap ONLY if needed... you really shouldn't)

So I convinced you.. now how do you get one?

Old Cast Iron:
Check thrift stores and flea markets if the pan is rusty or encrusted with grease and grime, buy it anyway! Get a metal scrubber and scrub the grease and rust off, use some elbow grease its worth it : ) Once your grime, grease and rust is gone you can season it.. See Below..

New Cast Iron:
Amazon Online Shopping has been wonderful to me as they offer free shipping on most LODGE cast iron and have very reasonable prices : )

You have your new cast iron cookware.. Now how do you prepare to cook?

Once you get your new or old cast iron scrub it down real well, then proceed to season it..
Seasoning your cast iron cookware means filling the pores and voids in the metal with grease of some sort, which gets cooked in. This provides a smooth, non-stick surface on the inside of the cookware. 

You season a cast iron pan by rubbing it with a thin coat of lard or oil. Rub the oil onto the pan with paper towels or a cloth. The pan should look like there is no oil left on the surface (dont worry there is just a think layer).. then place the pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch drippings. Heat the pan for 40 minutes in a 450 degree oven. After 40 minutes turn off the oven, and let the pan cool to room temperature in the oven. Repeat this several times maybe about 3x to get a good strong seal!




Barn Hop HERE

2 comments:

  1. We have an entire cast iron collection, some passed down from family and some reclaimed at flea markets, starting out red and rusty but with some loving care completely restored. We cook on the stove, in the oven and even on an open fire. Very versatile and you just can't hurt it.

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  2. Very true Kathy! Thanks for the stop!

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