Use of Cast Iron Cookware - pros and cons.

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 Though iron was not the first metal used for cooking, English people introduced cast iron in 679 or 680 AD in the shape of a tea kettle. The term "pot" first appeared in 1180. Cast iron cauldrons and cooking pots were treasured in the kitchen for their durability and ability to keep heat evenly, thus improving the quality of cooked meals. Cast iron pots and pans remind people of ancient times or cooking over a campfire, but these traditional cooking vessels are still utilized today as they always have been. Cast iron is preferred because it is durable and long-lasting. Cast iron is the ideal cookware for extracting flavors from meals.



What is Cast Iron Cookware?

Cast iron refers to the metal's manufacturing process; when iron ore is heated in a furnace unit, it becomes molten and is then cast, hence the name cast iron. Cast iron ingots are remelted and alloyed before being deposited into the final mould. It is extremely tough and durable, making it the ideal raw material for long-lasting cookware. To be considered cast iron, an iron alloy must include more than 2% carbon. It also contains trace amounts of manganese, is formed entirely of iron, and contains no alloys.

Pros and cons of iron cookware:

Pros:

  • Cast iron distributes heat evenly and retains heat.
  • Natural non-stick surface.
  • Can be used in the oven, on the stove, or over a campfire.
  • Natural way to add more iron to your diet.
  • Treats iron deficiency anaemia.
  • Properly maintained, it can last for generations due to its sturdy construction.
  • Reduces the need for excessive oil.
  • Cost-effective product when compared to other cookware.
  • Simple to maintain.
  • Ideal cookware for extracting flavors from meals.
  • Adaptable, ergonomic, safe, and simple to clean.
Cons:

  • Iron can react with acidic foods like tomatoes, lemons, tamarind, and vinegar, giving food a metallic taste.
  • Iron can also react with the sulfur in egg whites, changing the flavor and turning the egg white brown.
  • Avoid cooking sticky foods like rice, pasta, eggs, fish, and seafood in iron utensils.
  • Cast iron cookware is heavier than other cookware.
  • Requires regular seasoning and careful cleaning to maintain its non-stick properties and prevent rusting.
  • Very hot to very cold with the pan in one go, it will crack due to its porous nature.
  • Susceptibility to rust and corrosion in moist environments.

Know to maintain:

The seasoning process is vital for cast iron performance.

  • Rinse with warm water Make sure to remove all stuck food particles.
  • Dry thoroughly
  • Rub the oil into the pan after each use.
  • Season in the oven for a more thorough layer of seasoning.
  • Store in a dry place to prevent rusting.
  • For deeper rust, try a vinegar soak. Mix equal parts water and white vinegar, soak the pan for an hour, and then scrub.
  • Avoid wrapping the iron utensils.
In conclusion, cast iron cookware has a rich history and remains a popular choice for both traditional and modern cooking due to its durability, excellent heat retention, and natural non-stick properties. While it does require proper maintenance and has some limitations, the benefits, such as flavor enhancement and longevity, make it a valuable addition to any kitchen. With the right care, cast iron pots and pans can last for generations, providing a unique cooking experience that continues to connect us to our culinary heritage.





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