Cast iron cookware predates Teflon and silicone cookware and is still preferred by many for slow cooking due to its heat diffusion and retention. Seasoning is required for non-stick properties and to prevent rust. Enamelled cast iron eliminates the need for seasoning but loses some natural properties. Older pieces are often collected for their antiquity value.
Cast iron cookware has been around for much longer than Teflon and silicone cookware. Indeed, cast iron cookware precedes the electric oven. There are many different types of cast iron cookware ranging from cast iron pots and pans to muffin pans and baking pans. Although the invention of lightweight, non-stick cookware has somewhat obviated the use of cast iron cookware, many people still prefer to cook with cast iron.
Cast iron skillets and skillets remain the most widely used type of cast iron cookware. Similarly, Dutch ovens are also popular. The natural properties of cast iron make cast iron cookware preferable for slow cooking because cast iron diffuses and retains heat, even at very high temperatures. Another useful property of cast iron cookware is the ability to use it both on the hob and in the oven. Stews, gumbo, cornbread, meats, and stir-fries are just a few examples of dishes for which cast iron cookware comes in handy.
Cast iron cookware of all types requires seasoning for its non-stick properties to appear. The seasoning also prevents rust. Cast iron seasoning pans require layers of fats and oils to cook in the iron. A well-seasoned piece of cast iron cookware will have a smooth, black surface rather than the shiny surface present when new. While older pieces of cast iron cookware haven’t been pre-seasoned, most modern pieces do.
Another variety of cast iron cookware includes enamelled cast iron. An enamel glaze has been applied to the enamelled cast iron, thus eliminating the need for seasoning. Dutch ovens and pans are often enamelled, but lose some of their natural properties.
While new cast iron cookware can be found alongside other metal and glass cookware, some people prefer to use older pieces for cooking. Much older pieces are often collected for their antiquity value rather than for use in cooking. While the cooking properties of cast iron cookware are often preferred, they have the disadvantage of being much heavier than other metals and are considered more difficult to clean.
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