Cast iron cookware has been in the market for centuries and has been a reliable, long lasting, nontoxic, nonstick, and full of character. While lightweight, non-stick items has gained popularity throughout the years, non-stick coatings raise health concerns and can not perform multiple functions as compared to cast iron.
The advantages of cast iron are numerous, though for some, using cast iron can be intimidating because of many warnings and household word-of-mouth. The advantages ranges from even heat distribution to its long-lasting viability along with its versatility and as long as your cast iron is seasoned well and free of rust, you’ll be able to cook a wide variety of foods for many years to come.
- Can handle a wide range of tasks and can be used on any kitchen stovetop, outdoor grill, or open campfire.
- Excellent for recipes that requires both on the stove and in the oven.
- Offers even heating area for cooking regardless of the cooking surface.
- Free of chemicals that are common in the non-stick cookware variety and it becomes naturally non-stick when properly seasoned.
- Cast iron is made to last a lifetime. Although cast iron is not indestructible, it can handle the heat and be used for all of your culinary adventures.
- Requires little cleaning and maintenance.
There are a variety of styles and sizes for Cast Iron Cookware. It ranges from small, single-serve skillets, to party-size pots and pans. See list below for reference:
Size: 3.5 inch (smallest), 15 inch (largest)
Ideal for: Eggs and bacon, meats, cornbread, pies, skillet cookies, dips
Size: 1-Quart Serving Pot (smallest), 9-Quart Dutch Oven (largest)
Ideal for: Soups and stews, braising meats, breads.
Dual Handle Pans
Size: 8 inch (smallest), 17 Inch (largest)
Ideal for: Grilling meats and veggies, pies, one-pan meals
Size: 10.25 inch (smallest), 12 Inch (largest)
Ideal for: Meats, cornbread, pies, skillet cookies, frying chicken, stews.
Size: 8 inch Round Griddle (smallest), 20 inch Reversible Grill/Griddle (largest)
Ideal for: Eggs, sausages, hash browns, french toast, pancakes, grilled cheeses, pizza.
Size: 6.5 inch Round Grill Pan (smallest), 20 inch Reversible Grill/Griddle (largest)
Ideal for: Grilling steak, chicken and veggies, bacon, paninis.
Camp Dutch Ovens
Size: 2 Quart Camp Dutch Oven (smallest), 10 Quart Camp Dutch Oven (largest)
Ideal for: Stews and soups, potatoes, chicken, ham, duck, cakes, breads.
Size: Muffin Pan (smallest), Fluted Cake Pan (largest)
Ideal for: Cakes, muffins, bread, cornbread, pies.
Minis – HMSS 10 Ounce Square Mini Server (smallest), HOSD 36 Ounce Serving Dish (largest)
Serving Griddles – L5OGH3 5 inch Round Serving Griddle (smallest), LJOSH3 13.25 inch Oval Griddle (largest)
Ideal for: Fajitas, tamales, fish, steak, onions and peppers, bread.
Seasoning a cast iron is a straightforward and easy process, and won’t take much of your time. “It is basically just oil baked onto cast iron pan, forming forming a protective layer on top of your cookware. It gives your cast iron a natural, easy-release finish and makes cooking and cleaning a breeze.” – Lodge Cast Iron.
There are two ways to maintain the seasoning of your cast iron cookware.
- Each time you cook with oil in your cast iron, another layer of seasoning is added onto the cookware. These layers will build up overtime to form a strong, non-stock cooking surface; or
- You can season it manually before cooking – many refer to this as “oven-seasoning”. This process helps add a thorough coat of seasoning all over the skillet as compared to just cooking in it regularly because you are spreading the oil evenly onto the pan.
- Make sure to wash your pan; see guide below.
- Dry the pan thoroughly with a paper towel or lint-free cloth.
- Apply a think layer of cooking oil to the surface of your cast iron (inside and out) with a cloth or lint-free paper towel.
- Preheat your over to 350 – 450° F. Line the lower oven rack with aluminum foil to catch any oil drippings and place your cookware upside down on the center rack. This helps prevents oil from pooling on the cooking surface. Bake for an hour.
- Turn off the heat and allow the cast iron to cool in the even.
Cleaning a cast iron cookware is very easy. The lodge Cast Iron team has put up three (3) easy ways for you to clean your cast iron: How to Clean Cast Iron Cook
Gourdo’s is a licensed distributor of Lodge Manufacturing Co. in the Philippines.
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