Cast iron cookware is a practical choice and offers several benefits to the user. It is ideally indestructible, nonstick and is also quite cheap to procure. The cast iron pots and pans can be used for years and years. So, do not be shocked if you still find your mom cooking in your grandma’s old skillet! Continue reading to find out all about cooking in cast iron kitchenware.
Cooking in Cast Iron Pots and Pans
What to Cook in Cast Iron Cookware
The real perk of cooking food in cast iron pots and pans is that once it gets hot, it remains smoldering hot. So basically, you do not have to worry about vacillating temperatures like aluminum skillet and pots. This is why cast iron cookware is the best option for cooking food that requires high temperature. Here are some of the foods that you may prepare in cast iron kitchenware.
- Stir fried delicacies: Essentially, stir fired item requires a cookware that does not suffer from temperature drops. This is why cast iron cookware is quite useful as it functions like a wok, making French fries, wontons, seafood, and meat that requires steady high heat for preparation.
- Roasting and Sautéing: Cast iron pans are ideal for picture-perfect roasted golden-brown veggies, and external crust of meat. Shop cast iron cookware that is deep if you want to fry items that splatter when they are dipped in pans. Cast iron is also great for sear-roasting.
- Fried eggs: You can fry eggs in cast iron skillet. However, it may not be a great idea to scramble eggs in a non-seasoned cast iron pan.
- Baking: Cast iron can also be used to make delicious baked goods. You can bake mouthwatering pancakes and cornbread.
- Braised food: Cast iron can also maintain the heat at low temperature which makes such pots and pans best for simmering slow cooked food. Cast iron is great for preparing braised lamb shanks and short ribs.
What Not to Cook in Cast Iron Cookware
- Wine and vinegar: Deglazing cast iron cookware is certainly not recommended as the acidic items causes harm to the metallic surface and consequently departs a reprehensible metallic flavor in the food.
- Bolognese and marinara: Because both these items contain a lot of tomatoes which are also acidic in nature, the cast iron pots and pans can suffer damages. However, if you season the cast iron skillet really well beforehand, the fat film will protect the pan. Only then, you may prepare any food that contains tomatoes.
- Savory and sweet: Keep the pots and pans for savory and sweet dishes separate. Just in case you only have a single pan for both kinds of dishes, then always salt scrub it, rigorously.
- Delicate fish: Thin fish will flake in your heavy duty cast iron pan when you use a spatula for tossing and lifting. Therefore, always fry thick fish pieces.