Cast Iron- Use and Care

Cast iron is great for daily use. Cast iron, when used correctly, is true nonstick cookware. This is because as the skillet gets hot it releases a minute amount of oil from its "pores". This oil creates a film between the food and the cast iron. Cast iron has several advantages over typical pots and pans. It cooks more evenly, heats up faster and retains heat better than other cookware. It can be used on the stove top, in the oven, over an open fire, buried in coals or in a solar oven. It is incredibly durable, and if used correctly could be passed down through several generations. It is also great for people suffering from anemia because as you cook very small amounts of iron get added to your diet.

 Use and Care of Cast Iron Cookware

*One of the biggest mistakes when cooking with cast iron is not letting it get hot enough before cooking with it. This can cause sticking.
*Cast iron cookware should always be warmed slowly.
*Start the pan on low then turn up higher before adding the food to be cooked.
*Always lightly coat with oil/ PAM cooking spray etc... when cooking with cast iron.
*Cast iron is easier to cook with if you use steel spatulas.
*The only real draw back is that you can't use it to cook high acid foods because the acid will eat away at the iron and eventually destroy it. However, you can use enameled cast iron when cooking with high acid foods. For high acid foods we use a stainless steel pan.
*I prefer Lodge Cast Iron. Cheaper cast iron is inferior and will, most likely, cause you problems. This is one item where it pays massive dividends to spend a little more up front.
*Never add cold water to hot cast iron because it could cause cracking, instead use warm water.
*ALWAYS USE POTHOLDERS because the handles will be hot.
* Cast iron should never be cleaned with soap and water unless you plan to re-season it. Instead, right after use wipe it down with a washrag or paper towel. If your cast iron is crusty because you were unable to get to it immediately don't worry. Just fill it with water and bring it to a boil then proceed as above and wipe it out. After cleaning out your cookware, while it is still warm, make sure to wipe down the inside of the pan with a small amount of oil. Essentially you are doing a quick re-season.
*Hand dry immediately. Do not allow to air dry, this could lead to rust.

Baking with Cast Iron

We use our cast iron to bake with as well. We have baked corn bread, sourdough bread and pizza crust using our cast iron. The principles are roughly the same as cooking in it. Add oil, preheat, add bread and bake. It works great. Our breads are crusty on the outside and moist and chewy inside.

Buying used Cast Iron

*One thing to consider buying is used cast iron. Often times this can be found by watching garage sales, craigslist etc...
*When buying used cast iron make sure there aren't any holes or major pitting.
*If it has crud or surface rust this isn't a problem, just build an outdoor fire and burn the crud off. Then use some steel wool, fine grit sand paper or a brillo pad to finish cleaning it. Last, re season and begin use. 

Seasoning Cast Iron

Most cast iron today comes pre-seasoned but it's still good to understand the process in case re-seasoning is needed at a later time.

*Preheat oven to 350-400 degrees.

*Clean your cast iron thoroughly both inside and out with hot water and soap.

*Dry completely.

*In a small pot melt about 1/2 T of solid shortening. I use Crisco.

*Uniformly rub the melted shortening into your cookware.

* Put foil under your pot so that it can catch the drippings.

*Make sure to turn it upside down so that the shortening doesn't pool.

*Put in the oven and "cook" it for at least an hour.

*Turn off the oven and let the cast iron cool before removing it.

-Casey