Cast Iron Skillets -- Cooking Advantages With Traditional Cookware
Not all good things come with a hefty price tag! Whichis very apt when we talk about the cast iron skillets. Often quality skillets can be found discarded at a swap meet or garage sale. And you can find new products at good retailers both on line and at the local mall. However, these new products can have a hefty price associated with them.
You can buy expensive modern cookware made of lighter metals and alloys, but the advantages of cast iron are uniques compared to other cookware. Be it durability, versitility, heat distribution or heat retention, cast Iron Cookware is definitely the best choice for some applications.
Although it sounds old fashioned, cast iron skillets and Dutch ovens are important kitchen tools. Some of the advantages of using cast iron are as follows:
? Even Distribution of Heat
One of the advantages of using a cast iron is that, while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed throughout the entire utensil. Also, once heated, it retains heat for some time unlike aluminum and other cookware metals. Cooking in a cast Iron Skillet or pans would great choices for braising or browning, would provide constant temperature for soups, stews or thick sauces and would be superb for recipes that mix vegetables with roasts for slower cooking. The results would also be tastier meals.
? Durable and long lasting
The durability of cast iron skillets and cookware is yet another advantage. Cast iron cookware has been known to be passed down from generation to generation. With proper care, it will continue to perform well for many more decades. Newer versions include enamel coated cast iron which has the same durability but adds fashion colors along with different shapes and sizes.
? Easy maintenance.
In contrast to general belief, cast iron skillet is fairly easy to maintain. Reconditioning can be done in your oven. After heating to a high temperature for several hours followed by cleaning with baking powder or other biodegradable scrubbing powder, rinse thoroughly and then apply a coating of fat or oil on the surface and allow the oil to fill in the porous surface of the pan. After each use, apply a thin coat of oil to the clean surface. This will create a barrier for protecting the surface.
? Non-stick properties
While aged and conditioned cast iron is not truly non-stick, traditional cast iron does obtain a sheen and finish that has characteristics similar to non-stick.
? Wide variety
Cast iron skillets are available in many types. You can find different sizes of Frying Pan, griddles, Dutch ovens and roasting pans. The enamel alternatives add an array of colors as well. The versatility of this cookware is unmatched by any other style. Roasting, stewing, grilling and baking are just some of the options possible. Since cast iron can go from stove to oven to table to refrigerator with no special handling needed, you are limited only by imagination
? Health Benefits.
Cooking in cast iron adds marginal amounts of iron into the food. For most people this is a positive result. When compared to some other alternatives, according to many reports, cast iron is a safer alternative.
? Cheap and affordable price.
While it may be possible to find traditional cast iron cookware that is pretty inexpensive, newer versions are no longer really cheap option. Enamel Cookware can be expensive as demonstrated by Le Creseut and Lodge. There are other quality brands that are not quite as expensive such as <a href="http://www.yoursmartkitchen.com/store-categories-Cast-Iron_3242608.html"Chasseur</a> a French manufacture or Color Cast a US producer.
Even though there are multiple benefits of using cast iron skillets, there is one common myth, which needs to be resolved. The myth that says do not use soap to clean your cast iron cookware at it can damage or corrode it, but this is not the case. A mild antibacterial soap and baking soda can be used to clean your cast iron cookware easily.
The effectiveness of cast iron cookware is surely going to continue far into the future. New metals and engineering will continue evolve and cookware will change but cast iron will remain a mainstay in kitchens well into the future no matter what new alternatives are developed.
About the Author
Chasseur and Color Cast are available at Your Smart Kitchen, the place for quality cookware, cutlery, appliances and related. All at reasonable prices. Specializing in Paderno, Mauviel, Fissler, Clay Bakers, and other quality manufacturers. Customer satisfaction guaranteed. Terry Retter
How do you clean a cast iron stove top grill griddle?
I have a stove top cast iron grill griddle that i've used once and now don't know how to clean. I was advised against dish soap by a friend so thats out of the question and it didn't come with any type of guide or instructions. please help
Wash with hot water,and a steel scrubbie pad. Dry off ,then apply a bit of veg. oil with a paper towel. Always keep a sheen of oil on it,that way it won't rust. After a while,a black oily coating will form. That is what you want.
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Cast Iron Cookware Maintenance by Richard Murray
Cast iron cookware has been with us for hundreds of years and with good reason; it work extremely well, it is inexpensive and once seasoned, it requires very little maintenance. Millions of cooks, whether amateurs or professional; prefer to use cast iron as their cooking tools of preference. You would be hard pressed to find a modern kitchen without at least one cast iron skillet or Dutch Oven in their cupboard.
If you love to cook, you definitely need the right tools to be successful and cookware should be categorized as tools. Just as a carpenter needs a hammer and saw, the cook needs the best cookware to achieve great cuisine. Properly cared for cast iron cookware will last for years, as a matter of interest, some people haunt yard sales and antique shops searching for old unusual pieces to restore and cook on once again.
A cast iron utensil needs to be seasoned before it is fit to use. The metal must be coated with a thin layer of protection to prevent food sticking, to eliminate the metallic taste of the raw cast iron and to stop the formation of rust. Most manufacturers tell you to wash the new skillet or pan by hand using hot water and a good brand of dish washing detergent. NEVER put a cast iron utensil in the dishwasher! After washing, rinse and dry thoroughly with a paper towel. I place mine on the stove and heat just enough to drive off all the moisture.
Now is the time to ignore the manufacturer's instructions. Apply a thin coating of grease such as bacon fat or lard. Vegetable oils work but do leave a sticky surface. Some people will recommend food safe mineral oil which should not get tacky; the choice is up to the user. Heat the oven to 450 or 500 degrees and place the pan in the oven upside down over a Cookie Sheet or some Aluminum Foil to catch any drips. Bake the pan for at least 1 to 2 hours and let cool. The reason for a higher temperature than what the manufacture recommends is to create a film of carbon on the surface of the pan.
Remember to turn the kitchen exhaust fan on in case it starts to smoke.
To care for the pans, try to clean when the pan is still fairly hot, Rinse with very hot water from the faucet and scrub with a stiff natural bristled brush. A nylon or plastic bristle brush may melt. Never rinse a red hot cast iron skillet with cold water, it may crack on you. I know because this happened to my favorite griddle.
Hints....
Never cook at a higher heat than necessary.
Don't use a brand new stainless or copper scrubber or a SOS pad; it will scrape the seasoning off.
If it becomes necessary to wash your cast iron, be brave and do it. Modern dish detergents are primarily wetting agents which when used with a stiff brush will remove the left on grunge, but not the coating. Be sure not to soak the utensil in soapy water. When you are finished, put a few drops of oil on a paper towel and wipe until dry.
Do not store with the lids on, condensation can form cause rusting. If rust occurs, reseasoning is the only cure.
The more you use your cast iron utensils, the better they will get. The thin layer of carbon you have created will become just like Teflon or Silverstone and require very little oil for cooking.
About the Author
Dick Murray has been writing articles for several years now regarding growing of food, the equipment used and different methods used in the preparation of food. You can checkout his latest website http://www.culinaryartscollegeinfo.com to learn more about the various educational cooking programs available to aspiring chefs.