Cast Iron Cookware

 

Cast iron cookware rocks!

There are many reasons everyone should own at least one cast iron skillet (and preferably a whole set of pans).   They are inexpensive, long lasting, and sturdy (they're made of iron, after all) and won't get damaged if they are dropped.  Your foot, should you drop one on it, will not be so fortunate.  They are very heavy and more so when filled with food.  Make sure you are able to lift it safely before trying to do so.

It can be used over an open fire and can be placed in an oven without fear of damaging or melting.  Ever watch those cooking shows when they begin something on the stovetop and then place the whole pan into the oven?  You can do that safely with cast iron.  Buy good quality potholders because these babies get HOT.  There are silicone sleeves that slip over the handle that are inexpensive.  You may want to get some silicone pinch grips or some other sort of quality potholder for gripping the other side of the pan for extra security and stability.

Cast iron, unlike other types of cookware, heats and cooks evenly as iron is a good conductor of heat.  A cast iron skillet can also double as a grill for those city folk that don't have a grill or anywhere to put it.  You can make hundreds of recipes ranging from breakfast frittatas to stews to cornbread.

Season your new skillet by following the instructions that come with it.  If you don't have instructions or have a second hand skillet, you can season it by wiping the inside with a thin layer of oil (vegetable or canola will do) and baking it in a 250 degree oven for 90 minutes.  A well seasoned skillet can go toe-to-toe with any non-stick skillet and come out on top.  Besides, Teflon and other non-stick materials are VERY BAD FOR YOU.  

Speaking of which, as with all cookware there is a bit of leaching that occurs.  In some cases, such as Teflon and aluminum, that is a bad thing.   The small amount of iron that leaches into your food from a cast iron skillet is beneficial.  Everyone needs iron in their diet (unless you already have an overload of iron in your body, called hemochromatosis, in which case you should probably check with your doctor before using cast iron pans).

One very important thing about cast iron - DO NOT USE SOAP TO CLEAN IT.  Soap will ruin the seasoning on the pan and, if you wash it enough, will remove all the seasoning and cause it to rust.  Purists don't wash their skillets at all.  My Dad told me of a time he went hunting and the man that owned the hunting lodge had the grungiest cast iron skillet he'd ever seen.  The hunters all looked at each other with something akin to fear as the man started to make their breakfast in it.  Dad said it was the best breakfast he ever had (and no one got sick!).

For those of us who are a bit squeamish about not cleaning our skillets at all, there is a better way.  First, to make cleaning your skillet easier, pour some water into the pan after cooking to release anything that might be really stuck to the pan.  (If there is nothing stuck to the pan you can skip this step.)  When the pan cools, empty the water out and give it a quick wipe with a paper towel.  Pour in some coarse salt (something cheap since you're not eating it) and with a clean paper towel - or washable cloth for the frugally-minded - scrub the inside of the pan.  As you're scrubbing you will see the salt pick up any excess grease and small food particles.  Throw away the salt and - voila! - you have a clean cast iron skillet that is ready to cook you up your next delicious dish.