Cast Iron Cookware
 

Benefits Of Cast Iron Cookware

 

All cast iron cookware shares the following properties:

Excellent heat retention. This makes your pan extremely energy efficient. Once hot, only a low to medium setting is required in order to maintain top performance. Your cookware can be removed from the heat to leave the food cooking in its own heat or brought to the table where the heat retention of the pan will keep your food warmer for longer.

Ideal heat induction. This ensures that food is heated evenly and consistently, with no hot spots.

Versatility. The cookware can be used with a wide variety of heat sources: gas, electric plates (solid or radiant), induction, under grill, on the hob or in the oven. Especially suited for Aga and other range cookers. The cast iron can withstand temperatures up to 190 degrees celsius (374 degrees fahrenheit).

A single cast iron frying pan or skillet can be used for almost any cooking task - bake a cake, roast or fry a chicken, fry potatoes, sear a fillet, stir-fry vegetables etc.

Durability: Cast iron cookware is built to last for generations. In fact, I inhertited several pans from my mother and I intend to leave them to my heirs! Properly maintained, they'll never crack or peel and their properties remain consistent throughout. They're just so solid and reliable.

Benefits of cast iron cookware

Additionally, enamelled* cast iron cookware has the following benefits:

Non-stick surface. This means there is no need to season (or re-season) the cookware prior to use.

They're hygienic. The enamel surface is impervious to odours and flavours, making the cookware ideal for holding marinating foods or for storing raw or cooked food in the fridge or freezer.

Easy to maintain. The pans are a doddle to clean, either by hand or in a dishwasher.

They look fantastic. OK, I'm biased. But for me, the sheer aesthetic beauty of the cookware from top manufacturers such as Le Creuset or Chasseur, for instance, always adds a touch of class to any kitchen.

*The process of enamelling the interior surface of a cast iron pan generally involves fusing powdered glass to a substrate by firing at extremely high temperatures resulting in a permanent vitreous/porcelain enamel glaze.