Using cast iron cookware has a lot of advantages.
Cast iron is an ideal heat conductor. It heats evenly and consistently, it is relatively inexpensive and will literally last a lifetime (actually several lifetimes) if cared for properly, and it’s a way to cook fat free. When it has been well seasoned, cast iron will be stick resistant and require no additional oil when cooking.
It can go from stove to oven, making it a good choice for skillet suppers and cornbreads, things like that.
If you don’t yet own a CAST IRON SKILLET, it’s well worth the money to invest in one. Remember, these last for generations!
A cast iron dutch oven is another good option. They are not only for cooking on an open fire at a camp out, but they can be used at home in your oven for making stew or chili. I have been using my Dome Lid Dutch Oven for making my favorite Artisan Bread! (Click HERE for my recipe!)
Cast iron griddles make amazing pancakes. If you see one, snatch it up. You’ll use it all the time!
I think the best cast iron cookware is found at thrift stores, yard sales, flea markets, or even on E-bay. If you can’t find “vintage” cookware, Lodge is a really good brand to look for when buying new.
Cast iron cookware must be seasoned. That means, it needs to have a protective coating. When seasoning cast iron, the most important thing is the OIL. I have found that the best oil for seasoning cast iron is FLAX SEED OIL. It is the food grade equivalent to linseed oil. It creates a resin-like coating on the pan when heated to a high temperature.
Using a paper towel or soft cloth, wipe a really thin (and I mean really thin!) coating of FLAX SEED OIL all over the pan, both inside and outside. If it’s globbed on too thick, it will run when heated and make hardened resin drips. Don’t ask me how I know this!
Then, bake the cookware in a 500° oven for 30 minutes. Since they are almost red hot, I turn off the oven and just leave it in the oven to cool down.
It is now ready to use!
When you clean it, do not use soaps or abrasives. Just hot water and dry with a soft cloth. I store mine with a paper towel inside so it doesn’t get scratched.
You will love your cast iron cookware (and so will your great-grandchildren!)