Why You Should Use Cast Iron Cookware ? – Benefits
Cast Iron Cookware
Cast Iron Cookware is valued for its heat retention properties. And can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.
At times we can get so focused on what food we should or should not be eating, that we lose sight of the bigger picture. It’s not just the food that matters, it’s how we prepare it. And the pots and pans we cook with are just as important as the food that goes in them.
Why Use It ?
One of the best things about cast iron cookware is that it’s extremely durable and can usually be repaired if scratched or damaged. So as long as your pan doesn’t chip or crack, you can remove any rust and re-season it again and again.
A well-seasoned cast-iron skillet is naturally non-stick. Unlike other non-stick cookware, cast-iron pots and pans aren’t coated with synthetic (and potentially harmful) materials. This means you can prepare meals with less oil.
Easy To Clean
Once your food is ready, simply serve up, emptying the pan. With the pan still hot, take the pan to the sink and under hot running water, scrape off any food bits.. Return the pan to the stove to dry, wipe with a paper towel dipped in a little oil.
Unlike any other cookware, cast iron improves with age. With each use, the cooking surface becomes more smooth, allowing oil to seep into the surface and continually improve the seasoning.
Even Cooking Temperature
Cast iron cookware retains heat — that is, they stay hotter — much better than other similarly sized pots and pans. So, if you decide to serve a dish in the skillet itself, your food will likely remain warm for the entire meal.
Cast iron cookware is made from melted iron that is poured casts. Since they are fairly simple to make, cast iron pots and pans are generally cheaper than artisanal and handcrafted cookware.