An introduction
The use of cast iron for cooking is over 2500 years, although in European countries like the United Kingdom only about 1000 years after they became popular, if found people who could complete pans with handles are cast in molds of molten metal from the sand. Originally, these vessels are equipped with three legs, as they should be used over an open fire.
The advantages of using cast iron cookware
Cast iron cookware has manyadvantages exceptional cuisine, therefore, many cooks swear by it. There is an almost perfect conductor of heat, uniform heating and consistent; It can withstand very high temperatures, which makes it excellent for frying and roasting These vessels allow precise cooking temperatures and long term; While cooking with these pots and pans heat is distributed evenly in the pan, there are no hot spots, makes iron pots ideal for slow cooking, and Hardened cast iron provides the perfect non-stickSurface makes it ideal for many dishes, where non-stick is a must.
Cast iron has many other advantages much more based on:
It lasts and lasts and lasts and makes a great heirloom; It 's relatively cheap to buy, but if he had seen in the context of their extraordinary longevity, is incredibly cheap; It can be used in so many different styles of cooking that so many cooks swear that is, for example for use in cooking jambalaya dishes, stews, soups, corn bread, tortillas and fajitas, andis its versatility for frying, browning, baking, frying, grilling can be used; It comes in different sizes and shapes and sizes, they, plates, grills, woks, pots jambalaya, deep fryers, frying pans and Dutch ovens You can go from stove stove; It will not be forgiven, its tough as old boots and really easy to clean; Health benefits accruing to those who have a deficiency of iron in the blood. A small amount of cast iron in the food during cooking leaving a provisionbenefit of value; Cook with this is much more fun than with most other cooking utensils and As well-seasoned cast iron non-stick cookware does not require additional oil to remove, so his great work on healthy cooking.
The disadvantages of cast iron cookware
For those who can excess iron in the blood, the leaching of iron from the cookware to be bad; For those who are involved in hereditary metabolic disorder hemochromatosis, that about a million Americans affectedshould be avoided. In fact, if you have a family with the disease, ask your doctor about transferring saturation test, the excess iron in the blood; The food sticks! But when he does this only means that you are seasoned cast on your right, there is cast iron and, of course, completely responsible if not cured properly If you suffer from joint pain or abdominal pain, fatigue, palpitations, or impotence, see your doctor. You can not iron in the bowlWasher, but other than cleaning is a breeze It is not recommended to boil the water with cast iron cookware; It is not recommended for glass stoves as scratch the surface when it is moved; Must be seasoned during cooking and can be influenced by certain acidic foods like tomato sauce during cooking with its surface and need to redo from time to time
Seasoning cast iron cookware
Must be cured for the metal from rusting and to protectnon-stick surface. This is a simple process that should be done once, it is not necessary to redo. There are many good article explaining this process, but in summary, is a simple 3 step process:
Cleaning the cast iron cookware in its original area; Apply a layer of fat around the [typically rich in fat such as saturated fats: Crisco, palm oil, coconut oil and lard], then Heating of the "fat covered mess" at high temperature causes the fat to tieto theiron.
After that comes flavor of your existing fat deposits accumulate on the top cooking surface hardened, giving it the nice non-stick coating, glossy dark-colored, flavorful aged well characterized cast iron cookware.
If your pots developed rust spots, scour the rusty areas with steel wool until all traces of rust, then wash, dry and repeat the seasoning process again if they left.
Cleaning of cooking utensils
Absurdity is a much talked of cleaning cast ironPots, but the basics are simple:
Do not hose down and scrub with anything abrasive cleaners or metal; Avoid using strong detergents; Wash with soap and water and then dry with a paper towel Re-Apply a thin layer of fat.
Do not store food in cast iron pan as the acid in the breakdown of food seasoning and take on a metallic taste
Types of cast iron
There are many brands of enameled cast iron and sliding from around the world. OurTips on Outdoor Cooking Equipment Store is not guaranteed for the traditional black iron as the difference in price, given the limited benefit of additional iron enameled going to pay much more.
Glazed pots also offer the advantages of non-standard cast as the ability to heat, the leaching of iron from food to resist and has never enjoyed the beautiful black color.
What to buy and how to choose
There are many brands to choose from. UsBayou Classic brand recommended as the quality is really extraordinary judged against competing brands. In the selection of cookware for you to go observe the following:
You should make a nice smooth surface is ideal for seasoning. Do not buy pots are irregularly pitted, rough, or that any chips or cracks; High quality cast iron cookware is uniformly gray all over and is manufactured in one piece; Do you have something to keep the old cast iron cookware grandmother, until it isthere are no cracks or chips, still continues and the last
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