What is Cast Iron Cookware?
With the increasing awareness on how our food habits have started impacting our health, more and more of us are shifting to healthier and conscious choices for our food. When picking our fruits and vegetables and cereals, we’re moving away from the mass-produced, chemically-treated, unsustainably-grown foods. The same factors apply to the other aspects of our foods too – like how we cook it; and the utensils we cook it with.
The choice of utensils we cook our food in is vital. It isn’t enough if you take out time to buy the right kind of veggies and organic food, you should use the right kind of cookware that retains that goodness.
Cast Iron cookware is valued for its heat retention properties and can be manufactured on a relatively low technology setting. Utensils made of Stainless Steel, Aluminium and Teflon non-stick have almost taken over the cast iron pans, but are no match to the latter in terms of safety and durability. If you still manage to find cast iron cookware or receive hand-me-downs, grab on to it!
Why Use Cast Iron Cookware?
Let’s explore the uses and benefits of cast iron cookware and analyse why it is better than its modern counterparts.
1. Naturally Non-Stick
Although we do have effective Teflon coated non-stick cookware, it isn’t a healthy option. When heated up to a high temperature, the non-stick utensils can release harmful chemicals into the food you are cooking. It can lead to serious health problems like liver dysfunction and brain damage. A smarter and healthier option would be to use cast iron utensils, which when seasoned properly are naturally non-stick, sans the chemicals! This property improves with age and frequency, unlike the former, chemical-loaded cookware that only deteriorates over time. It’s an expertise that is very fulfilling to master!
2. Tough and Durable
Cast iron utensils are well known to be passed on from generation to generation. Tough and highly immune to wear and tear, cast iron cookware easily lasts for 75 to 100 years if kept in good condition.
3. Can Cook on High Heat
This is one of the greatest advantages of cast iron cookware. You can keep them on high flame for as long as you want, without any fear. This makes them an ideal utensil for deep frying and searing.
4. Keeps Food from Burning
The thermal conductivity of cast iron pans is poorer than an aluminium or copper vessel. This property prevents food from getting burnt in patches. Once preheated on high flame initially, it stays uniformly hot. So, food gets cooked evenly and to the right amount.
5. Easy to Maintain
They survive rough handling and frequent use. Unlike Teflon non-stick utensils they don’t get spoilt if you rinse them while it’s still hot. Cast iron cookware is also easy to clean and store.
6. Cheap and Viable
Even the best quality cast iron utensils are cheaper than your typical stainless steel cookware. They are long-lasting and easy to use, thus making it a viable alternative.
7. Require Less Oil
You can cut down on the oil usage by a considerable amount if you replace Teflon based utensils with cast iron cookware. After preheating the utensil, all you need is a thin layer of oil to keep the food from burning.
8. Adapt to Different Types of Cooking
You can easily use cast iron utensils for deep frying, sautéing, grilling, broiling and searing. They are also good for water-based cooking like boiling and poaching. Certain cast iron cookware can also as an ovenware for baking. Versatility is one of its biggest plus points.
9. Safer Than Other Modern Counterparts
Cast iron pans have found a place in the kitchen consistently for almost 2000 years now. Its long history is proof that they are safe and easy to handle. On the other hand, non-stick and aluminium counterparts have known to affect health in the long run.
10. Iron Content
If you have an iron deficit, cooking with cast iron utensils boosts your iron intake. They imbibe iron into your food and provide the 18mg of daily iron intake required.
Misconceptions About Cast Iron
There are a few things about this cookware that aren’t necessarily true. Here are a few such misconceptions of cast iron.
Misconception: Rust Means it’s Ruined
Cast iron is like a blackboard, you can clean it and it’s as good as new! You can scrub off the rust with steel wool, rinse the pan with warm water and soap, followed by dry it thoroughly. This way, the rust comes right off and you can continue to use the utensil.
Misconception: Can’t Cook Acidic Food in a Cast Iron Skillet
Acidic ingredients like lemons, tomatoes and wine can be cooked in a well-seasoned pan for a reasonably short duration of time. While you can easily sauté tomatoes, making a puree out of it won’t be advisable.
Misconception: Can’t Use Soap to Clean
This is probably one of the most common misconceptions of cast iron. Using a little bit of dish soap won’t do any harm, as long as you take the time off to re-season the vessel with oil.
Seasoning rules
Although seasoning cast iron is a must, too much usage of oil develops a sticky film on the utensil’s surface. One teaspoon of oil is enough to coat the interior and exterior of a 10 inch cast iron skillet. Use a pastry brush or paper towel to apply a decent amount of seasoning on the cookware.
Misconception: A Skillet has to Come Seasoned
While it is possible to cook with a pre-seasoned skillet, it is more effective if it acquires a few more layers of seasoning.
Cautions for Cast Iron Utensils
While there are many benefits and advantages of shifting your cookware to cast iron based utensils, there are also a few cautions that you need to be aware of.
Easier To Burn Yourself With
Since cast iron utensils are constructed in one piece, they are very effective in transferring heat. As a result, the handles get very hot, making it very easy to burn yourself by mistake.
Too Heavy
Because of the density of the metal, these utensils are very heavy and can be difficult to carry around.
Susceptible to Rusting
Boiling water is perhaps the simplest task to perform in the kitchen. But, ironically, is also the only thing you cannot do with cast iron cookware. This is because the water can cause the metal to rust.
Not Great For Tossing Stir-Frying
Stir Frying requires you to toss the ingredients with agility. It needs quick movements and manoeuvring which is not possible with a cast iron pan due to its weight and hot handles.
Tips for Using Cast Iron Cookware
How to Clean
1. Pour hot water on the hot pan.
2. Use a sponge or nylon brush to gently scrub it.
3. Rinse it off with lukewarm water.
4. Add Kosher Salt on the pan to remove the remaining particles that are still stuck.
5. Add water and use a wooden spoon to scrape off the tough bits.
6. Rinse it thoroughly and then dry it by low heating it on the stove.
7. Use some vegetable oil for re-seasoning the cookware and apply a thin layer all over.
How to Store
1. Find a dry area.
2. Place a piece of paper towel in between the stacked pans.
3. You can also store your cast iron cookware in the oven.
4. Remove lid prior storage to facilitate ventilation which is vital.
The frequency of Use of Utensils
Unlike its non-stick Teflon and aluminium counterparts, cast iron cookware get more efficient over time and use. It can be used as frequently as required. It has an average lifespan of about 80 years!
How to Season Cast Iron
1. Gather all the supplies and preheat the oven to 3500F.
2. Wash, rinse and dry the utensil.
3. Add one tablespoon of vegetable oil to the cookware.
4. Rub it all over using a paper towel and coat it around the entire pan.
5. Flip the pan and coat in on the outside too.
6. Bake the utensil: Place the utensil upside down on the oven’s rack. Place an aluminium foil at the base of the racks to prevent dripping. Heat it for an hour.
7. Allow the vessel to cool down, before storing it.
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