Cooking with Cast Iron Pots

Heavy Metal Cookware: Great for Cooking Indoors and Out

Jul 8, 2008 Martha R. Gore

Many people think of cast iron cookware as something used by early Americans settlers but today, the secret is out: cooking with cast iron is fun and healthy.

The History of Cast Iron Cookware

Cast iron cookware may have been first used in China around 513 B.C. and later in12th century in England. Originally, the pots stood on three legs because cooking was done over an open fire. When stoves with flat tops began to be produced, the popularity of cast iron cookware increased. The pots and pans were so highly valued that it is said that George Washington’s mother bequeathed one in her will. In 1804, Lewis and Clark were to have named their cast iron Dutch oven as an important part of their equipment.

The Advantages of Using Cast Iron Cookware.

One of the important reason for old fashioned, cast iron cookware’s popularity and comeback is that no matter how uneven the type of surface on which it is placed, on a stove top, an open grill or over a campfire, is it will cook food evenly. About the only place to avoid putting cast iron cookware is in the microwave. Testing whether it is hot enough to be ready, a simple drop of water will sizzle as an indication that it is time to put the raw food in the pot. A bit of oil spread across the bottom will prevent burning or sticking without constant attention. Then the cook can do almost everything from baking a cake to making omelets, hamburgers or steaks.

Health Benefits of Cooking with Cast Iron

While cooking with cast iron is known for increasing the daily source of iron, it is important to understand that it can be stored in the body and can accumulate over time. Most American’s don’t get enough iron and it is also lost through perspiration, especially people like athletes who perspire heavily during activities, and using cast iron for cooking can help to re-supply the iron. However, it has been suggested that iron supplements should not be used without consulting a doctor.

Seasoning and Caring for Cast Iron Cookware

Cast iron cookware often comes with instructions for seasoning and care. If it has not already been seasoned by the manufacturer to prevent rust and providing a natural, non-stick surface, it can be done easily following a few steps. Lodge Manufacturing Company, the world oldest producer of cast iron cookware suggests that before using the cookware for the first time:

1. Wash the cookware in hot soapy water and dry thoroughly, however in future cleanings, use water only.
2. Apply a thin, even coating of melted shortning, not butter, with a soft cloth or paper towel inside and outside the cookware and if it comes with a cover, give it the same treatment.
3. Preheat oven to 350 degrees and then place the cookware on the top shelf of the oven, upside down. Aluminum foil put on a baking sheet and placed on a shelf below will catch any drippings. Bake for one hour and let pot remain in the oven until cool.
4. To clean the the cookware after cooking in it, use only boiling water and a plastic scubber.

Keep in mind that seasoning is an on-going process and the more cast iron cookware is used, the better seasoned it becomes.

After once you have enjoyed food by cooking with cast iron, you will understand why it has become such a favorite of good cooks today.

Source:

Lodge Manufacturing Company

Bibliography:

Barr, Tracy. Cast Iron Cooking for Dummies. Hoboken, N.J, John Wiley, 2003

The copyright of the article Cooking with Cast Iron Pots in Healthy Cooking is owned by Martha R. Gore. Permission to republish Cooking with Cast Iron Pots in print or online must be granted by the author in writing.

What do you think about this article?

---

NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.

post your comment

What is 10+2?