Cast Iron: A Tribute
Recently, I had the opportunity to cook with some wonderfully maintained cast iron skillets that were over 80 years old. Anything that good, at that age, merits applause. I rarely used cast iron before seriously starting to cook as I was largely scared off by the warnings that cast iron cookware had to be seasoned and required special care. But the advantages to cast iron are well worth any extra effort.
What's so great about cast iron? Cast iron is a wonderful heat conductor, so pots do not get hot spots, and they retain heat superbly. With proper care, cast iron skillets become non-stick, but, unlike Teflon and other non stick pans, meat, etc. will sear beautifully on a cast iron surface. Cast iron lasts forever and will not warp or dent. Cast iron pots can go from burner to oven. Cooking with cast iron is also healthy, not only due to the lower fat required for cooking, but also because dietary iron is transferred to food.
Cast iron is also inexpensive. I compared prices with Le Creuset cookware, as Le Creuset is made from cast iron which is porcelain covered. Kitchen, Etc. sells a 12" round cast iron skillet for $10.00. The cheapest Le Creuset 12" skillet I could find on the web was for $89.00 (at "http://www.Cookswares.com"). Le Creuset justifies the price as it does not require seasoning and can be made in many colors; however, it does require some care in cleaning. I would argue, however, that the work involved in seasoning cast iron is not so onerous to merit this price difference.
I have summarized below the basic approaches to both seasoning and maintaining cast iron cooking utensils, as well as some tips on cooking in it. Seasoning is necessary as a virgin cast iron surface is both porous and has microscopically jagged peaks. Seasoning rounds these peaks off leaving a smooth, stick resistant surface. Further, the oil involved in seasoning fills in the pores, eliminating the danger of rusting. With careful maintenance, the surface will actually increase its nonstick quality as you cook with it, unlike other nonstick pans.
How to initially season cast iron:
1) Wash with a mild dishwashing liquid. Rinse and dry with a paper towel.
2) Oil the cookware with a light coating of melted vegetable shortening. Do not use liquid oil, which leaves a sticky surface.
3) Bake in a 300 degree oven, removing after 10 minutes to drain off any excess oil. Return to the oven and bake for 30 minutes up to an hour. Leave in the oven to cool.
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