by Michael Smith (Veshengro)
A healthy way to cook for you and the Planet
Cast iron cookware, skillets of all kinds, properly seasoned, and no, you don't , use spices for that, are – basically – nonstick if used correctly.
Each and every manufacturer of such cast iron cookware has their own instructions of how to season their cookware. But whatever the seasoning process, after the pans are seasoned, before heating them to cook anything in them they should greased well and thoroughly, whether with fat or cooking oil.
All that is required is a small amount of cooking oil, for instances, to be rubbed about the skillet until it is well coated all over the cooking surface, including the sides, with fat.
Never heat the pan “dry”and then add far or oil. That will ruin the seasoning and create a mess in the pan.
Never run pan under water or immerse in water when hot. Let cool completely before cleaning.
I acquired, a couple of years back now, a set of 3 skillets by a maker called Wagner from the USA for little money in a Charity Shop in a local village here in Britain. They were brand new and still in their original box.
While cast iron skillets when properly seasoned even may be not as nonstick as say the Typhoon Green Pans from Lakeland that are made from 100% recycled aluminium and have a Thermolon ceramic coating, with cast iron you can, unlike with the aforementioned coating, use also metal utensils without any fear of causing damage.
Seasoned cast iron pans with a little oil or fat applied prior to heating are nearly as nonstick as coated pans with the added advantage that no coating can flake off, as happens with Teflon, and are much better for your health. Cookware coated with Teflon, once damaged, most no longer be used.
Yes cast iron skillets and other pots and pans are rather heavy but so what?
Cooking with cast iron cookware is much healthier than with any other kind of skillets, for example, as you use only very little fat for the cooking process and food cooks well and fast.
What I am going to say now i am going to say with a little tongue in cheek, cooking with cast iron also, in my opinion, imparts extra iron into your diet, which is never a bad thing.
I can but say that going over to using cast iron cookware as regards to skillets is the best move I have ever made and I would not want to swap again. It also was for me not an expensive move – and no, those pans were not review samples – as they were purchased rather cheaply, as far as I can see, seeing I paid just about USD 8 for the set of three pans.
Generally, I am well aware, sets of cast iron skillets, and whatever else, are rather costly but then again, properly cared for, they will last several lifetimes. Here is no telling how many Teflon coated pans you would go through in a shorter time even than that.
Cast iron pots and pans is definitely the way to go even though some people would say that that is not progress but...
As far as efficiency is concerned cast iron conducts heat better, with maybe the exception of copper pans, than any other material and that also on electric hobs and they will finish cooking the food with the residual heat so you can save a little on the energy at the end of the cooking too.
© 2009
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Cooking with Cast Iron
