Posts tagged Cookware

Introduction

The use of cast iron for cooking, however, is more than 2500 years Countries in Europe and the UK are only used for about 1,000 years after it was implemented in folklore that a full pots with handles was using molten metal in the forms are cast in sand. Originally, these vessels are equipped with three legs, as they should be used on an open fire.

The advantages of cast iron> Cookware

Cast iron cookware is exceptional cuisine achievements, hence so many cooks swear by it.
There is an almost perfect conductor of heat, heating evenly and consistently;
It can withstand very high temperatures, which makes it ideal for frying and Searing
These vessels allow precise cooking temperatures and times;
During cooking with these pots and pans heat is distributed evenly in the dish, there are no "hot spots" which iron pots for largeslow cooking, and
Cured cast iron provides the perfect non-stick surface makes it ideal for many courts, where non-stick coating is a must.

Cast iron has many other more broad-based benefits:

It 'lasts and lasts and lasts and makes a great heirloom;
And 'relatively cheap to buy, but if he had seen in the context of his extraordinary longevity, which is incredibly cheap;
Can be used in so many styles of cooking so that, like many chefs swear that was, for example, for useJambalaya dishes, stews, soups, corn bread, tortillas and fajitas, and so his versatility for frying, roasting, baking, frying crickets can be used;
Available in different sizes and shapes and sizes, they are, barbecue plates, grills, woks, Jambalaya pots, deep fryers, frying pans and Dutch ovens
You can go from oven to oven;
Will not be forgiven, its tough as old boots and really easy to clean;
Health benefits accruing to those who have a deficiency of iron in their Blood. A small amount of iron in food during cooking leached from providing a benefit value;
Kitchen with cookware that is far more fun than most other cooking utensils and more
If it works well seasoned cast iron pans-stick coatings do not need no additional oil and always will be great for healthy cooking.

The disadvantages of cast iron cookware

For those who have excess iron in the leaching of iron from bloodPans> may be bad;
For those who suffer, inherited metabolic disorder hemochromatosis, that about one million Americans are infected should be avoided. In fact, if you have a family with the disease, ask your doctor about the transfer of evidence of saturation, the excess iron for the blood tests;
The Food Sticks! But if this does not mean simply that you are not your cast iron is seasoned properly, because iron is naturally and completely non-stick, if well seasoned
If you suffer from abdominal pain, fatigue, palpitations or impotence, see your doctor.
You can not iron in the dishwasher, but the cleaning is a breeze
It is not recommended pots of boiling water with iron;
His is not recommended for glass top stoves as scratching the surface when moved;
It must be seasoned when cooking with some acidic foods such as tomato sauces during cooking with its surface canconcerned and shall from time to time again "

Seasoning Cast Iron Cookware

Must be seasoned to protect the metal from rust and provide a nonstick surface. This is a simple process that should be done once, does not need again. "There are many good articles explaining this process, but in summary, consists of a simple three step process:

Cleaning the cast iron pans back to its original area;
Apply a layer of fat around the[Usually high in fat, like saturated fats: Crisco, palm oil, coconut oil and] lard, then,
Heating the "covered pans grease high temperature causes the fat to bind to theiron.

After running the grass looks like a cook on deposits more fat surface cured, so beautiful glossy dark stick indicates that well-seasoned old good cast iron pots.

If your prepared rust, pans, noseRust with steel wool, until all traces of rust are then washed, dried and repeat the seasoning again pass.

Clean pots

Much nonsense is spoken cleaning cast iron pots, but the basics are simple:

Do not soak or rub with anything abrasive or metal;
Avoid strong detergents;
Wash with mild soap and water and then dry with a paper towel
Re-Apply a thin layer ofFat.

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 and enameled cast iron just come from around the world. Our recommendation for outdoor cooking equipment store go for the traditional black iron that the price difference, given the limited benefit of additional enamel guaranteed not to pay much more.

Glazed potsoffering the advantages of standard cast as the ability to withstand the searing heat, the leaching of iron in the diet and has never enjoyed the beautiful black color.

What to buy and how to choose

There are many brands to choose from. Bayou Classic brand is recommended as the quality is really extraordinary judged competing brands. The selection of pots is going to draw when considering:

There should be a good, smoothSurface is ideal for seasoning.
Do not buy cooking utensils that opposes irregular, rough, or that the chips or cracks;
High quality cast iron cookware is uniformly gray all over and is manufactured in one piece;
Have all the old cast iron pans to catch grandmother until there are no cracks or chips and it will continue to adopt