Cooking With Cast Iron

Cooking with cast iron is nothing new. My favorite cookware has been around some say since the 5th century B.C. There are tons of cooking pots and pans on the market today, all types of coatings, colors, etc. With the advent of aluminum skillets with Teflon coatings, cast iron fell out of favor. Teflon did NOT make cast iron obsolete, people who had them continued using them for their awesome properties.

What I like best about cooking with cast iron is how it holds and distributes heat around the pan. I translate that into more even cooking, shortened cooking times, and a reduction in gas usage. We use natural gas where I reside but I’m sure the same holds for electric stoves. You can also use cast iron over open flames outdoors. Anything can be cooked using cast iron, any style. Deep-fried fish is my specialty, followed closely by fried chicken. Perhaps cooking in these skillets reminds me of my mum’s cooking but I’m okay with that. While cooking, the cast iron surface easily reaches +300 degrees which will kill any bacteria unfortunate enough to stick around.

When cooking with cast iron, you should avoid cooking acidic foods. You should also avoid marinating ANYTHING because marinades are usually acidic. Other than that, anything can be prepared. I will say eggs can be a problem because of the porous surface. I solve that problem by applying a thin layer of oil.

Preparation for cooking with cast iron:

The process of preparing cast iron for use is called seasoning. The process involved rubbing a fine layer of oil on the surface and baking it for an hour at 400 degrees. You should avoid soaking cast iron in water. Cast Iron will absorb water and accelerate the formation of rust. The only problem I have with cast iron is the weight. If you’ve used it you understand how heavy it is. Nevertheless, cast iron is my favorite, it’s like lifting weights..

“Life’s Good When You’re Cookin Wit’ Hus”