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Cooking in cast iron has never been easier than today. With improvements, such as pre-seasoning for non enameled pans and enameling itself, it is simple to use. The only real drawback is the weight for someone with physical disabilities.
Advantages include:
Even heat distribution
Extreme longevity
Relatively inexpensive both initially and when broken down over the life of the pan.
Adaptability, going from stove top to oven
Retains heat thus requiring less energy usage
Durability
This is the ideal cookware to use with propane. It responds quickly when the heat is administered and will retain an even temperature, without hot spots when used on a gas stovetop. It works well on electric stoves too, although since the burners heat and cool slower it may need to be removed after the heat is shut off. It generally should not be used on ceramic stove tops.
People often associate cast iron with foods they feel are unhealthy, such as Southern style fried chicken, fried bacon and eggs, pancakes, etc. That is just one way of using these remarkable pans, and shouldn't be considered the only way. The pans are excellent and should not be held liable! They have been passed down for generations within some families and many cooks won't be without at least one.
The versatility of cooking in cast iron extends to items that you might not have tried. The traditional items such as beef, pork and chicken are excellent when prepared in these skillets. Other uses that are often overlooked include stews and soups. When using enameled pans such as spaghetti sauce, chili, basically anything involving tomatoes, can be prepared with no leaching of flavor. Corn bread baked in cast iron muffin pans as well as a variety of other breads and tempting desserts will result in rich, flavorful results.
Cornbread is excellent when baked in cast iron. Baking casseroles as well as grilling outside are other options. The heat retention allows for foods to be held at a low oven temperature. Using a cast iron lid will ensure that the moisture does not bake out of the food.
Cast iron can also be used to double as a wok in most instances. While it may take a little longer to heat up originally it certainly works well for this use, and can also be used to braise vegetables before cooking. When creating foods that are crispy on the exterior and yet moist and tender on the inside, it is definitely the best choice.
With either enameled or a well seasoned pan, clean up should be easy. It is generally recommended to use a small amount of oil in the pan before cooking. It is a personal decision on how to wash and dry these wonderful pans. Some people wash them in the sink, and dry on the stovetop, either wiping with a small amount of oil or not. Others never actually wash them in the traditional sense, as they fear the soap will remove the seasoning.
Owning one cast iron skillet and one enameled Dutch oven would be the very minimum of a well stocked kitchen, lids included of course. Cooking in cast simply can't be beat!
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