Cookware

Cast iron is used for cookware because it is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold. Cast iron cookware is either bare or enameled. more...

Bare cast iron

Bare cast-iron vessels have been used for cooking for hundreds of years. Cast iron's ability to withstand and maintain very high temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews like gumbo or Chili con carne. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include making cornbread and pineapple upside-down cake.

Types of bare cast iron cookware include dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, flattop grills and griddles.

Health effects

Cast iron cookware leaches small amounts of iron into the food. Anemics, and those with iron deficiencies, may benefit from this effect, though those with excess iron issues (for example, people with hemochromatosis) may suffer negative effects.

Seasoning

Seasoning is a process used to protect cast iron and carbon steel cookware from rusting, provide a non-stick surface for cooking, and prevent food from interacting with the iron of the pan. Seasoning is three-step process, involving cleaning the cookware to expose the bare metal, applying a layer of animal fat or vegetable oil, and heating the cookware to bond the fat to the metal. Seasoning also occurs as a natural by-product of using the cookware to cook foods that deposit oils or fats on the pan.

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