Cast Iron Cookware

Cast iron cookware has been around for many years now. Even with the introduction of more modern and lightweight cookware, cast iron is still the cookware of choice for countless individuals worldwide.

If you have already used cast iron cookware, you must already know that the cookware has to be seasoned prior to utilization. This will ensure that your cast iron cookware would be non-stick and rust resistant.

Caring for your own cast iron cookware includes steering clear of soapy water. Washing with soap could remove the protective layers of the cast iron piece and might cause it to rust. If you made a mistake of previously doing this and your cast iron cookware has started to have rust stains, don’t fret. You can still remove the rust by following these easy steps:

1.) Slice off a small part of a whole onion and rub the exposed part directly unto the rust on the cast iron pan for a few minutes. Onion has certain properties that create a chemical reaction when in contact with rust. This reaction effectively removes the rust build-up instantly.

2.) Grab a sponge and wipe the rust flakes off the pan’s surface thoroughly.

This onion technique is not only effective, it is cheap and environment friendly too.

Cast iron retains heat and diffuses it evenly, which makes it an excellent utensil for cooking. Apart from this, they are extremely durable and can take more than a few drops even on concrete or stone floors. A testimony to this durability is the fact that one can still find cast iron pots and pans manufactured and used in the 18th Century, even before the introduction of the kitchen stove. Some of them are still used for cooking, while others are valued more as antique collector's items.

Early cast iron pots and pans had looped handles for hanging over the fire in the hearth or fireplace. Others had legs so they can stand over logs or charcoals. With the kitchen stove, the looped handles metamorphosed into elongated versions and the legs disappeared.

Old cast iron cooking utensils were made of bare metal, allowing some metal to leach into the food, sometimes leaving a slight taste of iron on the cooked food. To prevent this, a technique called "seasoning" begun to be applied to the cast iron. This consists of coating the cooking surface with polymerized fats and oils, and heating it in high temperatures. Some cast iron pots and pans available today are pre-seasoned while others are not.

Seasoning is not difficult to do. Using paper towels, line the surface of the cookware with cooking oil or melted vegetable shortening. Food safe mineral oil can also be used. Pre-heat the oven to 450° - 500°F and place the pot or pan inside. Leave it in the oven for 1 – 2 hours. This creates a film of carbon on the surface, so that when you cook, say, eggs, they will not stick to the pan. Let it cool, and begin cooking with it.

Enamel coating is an alternative to seasoning. As the name of the process says, this involves the coating of cast iron with vitreous enamel glaze. The advantage of this is that the pots or pans become shiny utensils in all colors. Some even have decorative painting on them.

Both seasoning and enamel coating also help prevent rust.

Although cast iron cookware lost out to Teflon-coated non-stick cooking sets in the 60s and 70s, they are now staging a comeback because Teflon has been found to emit toxic gasses when heated to certain temperatures. Indeed, if these gasses are inhaled, they are known to cause Teflon flu.