An Introduction
The use of cast iron for cooking is more than 2,500 years, although in European countries such as the UK have until the year is used for about 1000, after it became popular, if you want people to understand a pot handles are of the form might be using the molten metal is poured into sand. Originally, these pots come with three legs, as they should be used on an open fire.
The advantages of using cast iron> Cookware
Cast iron cookware has many successes excellent food, therefore, as many cooks swear by it.
There is an almost perfect conductor of heat, heating evenly and consistently;
He has very high temperatures, making it ideal for frying and frying
These vessels allow precise cooking temperatures and permanent;
While cooking with these pots and pans heat evenly distributed throughout the pot, there are no "hot spots", which makes ironIdeal for slow cooking pots, and
Hardened cast iron provides the perfect non-stick surface makes it ideal for many dishes, where, with non-stick is a must.
broad-based iron has many other advantages:
It 'lasts and lasts and lasts and makes a great heirloom;
It can be purchased at relatively low prices, but if he had seen in the context of his extraordinary longevity, which is incredibly cheap;
It can be used in different styles of cooking that so many cooksswears by it, for example, for use in cooking jambalaya dishes, stews, soups, cornbread, tortillas and fajitas, and so is its versatility, it can be used for roasting, frying, baking, frying, grilling;
It comes in different sizes and shapes and sizes, they, griddles, grills, woks, pots jambalaya, deep fryers, frying pans and Dutch ovens
You can go from oven to oven;
It will not be forgiven, its tough as old boots and really easy to clean;
Health benefits are obtained by people witha lack of iron in the blood. A small amount of cast iron in the food chain benefit when you leave food available valuable;
Cooking with this container is much more fun than most cooking utensils and other
If well-seasoned cast iron cookware cooking oil does not stick any more to be always so great to be healthy.
The disadvantages of cast iron pans
For those with a surplusIron in the blood of the leaching of iron from the pots can be ugly;
For those who are interested may be avoided in hereditary metabolic disorder hemochromatosis, which more than one million Americans, it should be. In fact, if you suffer from any family, ask your doctor about transferring saturation tests, blood tests for excess iron;
The food sticks! But if he does this mean they are not on your seasoned cast ironcorrect, as cast iron and is not responsible, of course, when properly seasoned
If you suffer from abdominal or joint pain, fatigue, palpitations, or weakness, consult your doctor.
You can not iron in the dishwasher, but other than cleaning is a breeze
It is not advisable to boil water in cast iron pots;
It is not recommended for glass furnaces can scratch the surface when it is moving around;
It shouldseason and if cooking can be hit with some acidic foods like tomato sauces to cook with the surface and must from time to time again "
Seasoning cast iron cookware
Must be cured to the metal to protect against rust and to provide a nonstick surface. This is a simple procedure that should be done once there is no need to redo. There are many good articles that explains the process, but in summary, consists of a simple 3Steps:
Cleaning the pots cast iron back in its original area;
Depositing a layer of fat [fat generally rich in saturated fats, such as: Crisco oil, palm oil, coconut oil and lard] everywhere, so
Heating of the "covered pots fat" at a high temperature causes the fat to bind to Theiron.
After that occurs as the current taste in cooking fat deposits always on top of the hardened surface, giving it the nice shiny dark nonstickfeaturing good old well-seasoned cast iron cookware.
If your prepared pans rust spots, scour the rusty areas with steel wool until all traces of rust are gone dry, then rinse and repeat the seasoning process.
Cleaning the pots
is much nonsense talked about cleaning cast iron pots, but the basics are simple:
Do not soak or scrub with abrasive cleaners orall metal;
Avoid strong detergents;
Wash with soap and water and then dry with a paper towel
Re-apply a thin layer of fat.
Do not store food in cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic taste
Types of cast iron
There are many brands simply enameled cast iron from around the world. Our advice for the outdoor kitchen to go to the Equipment StoreTraditional black iron as the difference in price, the limited value added of enameled iron guarantees given not to pay much more.
glazed pots do not offer the benefits of serial cast as the ability to resist heat red-hot iron, the leaching of food and the black color has never pleasant.
What to buy and choose how
There are many brands to choose from. We recommend Bayou Classic brand as the quality is really extraordinary judged against competing brands. Selection, the following kitchen utensils to go when taken into consideration:
One should make a fine, smooth surface is ideal for seasoning.
Do not buy cookware that is faced irregular, rough or no chips or cracks;
High quality cast iron cast iron cookware is uniformly gray all over and is manufactured in one piece;
Keep everything from old grandmother received votes> Iron pot, until there are no cracks or chips, still continues and the last
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