Iron Pot
Monday, January 25th, 2010 Iron Pot
With new trends in the cooking market come new types of cookware. Everyone gets caught up in the new-fangled flippers and brightly colored cookers, but whatever happened to good, old fashioned pots and pans. The world has warped itself into this new mentality where nothing is “good” unless it can be plugged into the wall or run through the dishwasher. There is a whole generation of people who are growing up without ever knowing what a real, home-cooked meal tastes like. But cast iron cookware is making e a comeback, so we’ll be able to change all that…
Even against the toughest, shiniest, and sturdiest of cookware available right now, cast iron still reigns supreme. None of the new colors or dishwasher safe features of modern technology can outweigh the power and durability of a cast iron pot.
What’s great about cast iron is that anyone can use it. Older generation love it because that’s what they grew up using, and newer generations can still benefit from its cost effectiveness and production quality. It’s a universal piece that has stood the test of time.
One of cast iron’s main benefits is its natural, non-stick surface. As long as it’s seasoned properly, traditional cast iron has the nearly same slick texture as Teflon but it cooks ten times better and has not chemical emissions. It retains heat for a long time, and it lasts for as long as it’s taken care of. Cast iron is one of the few materials around that is durable enough to withstand hundreds of year’s recipes. It’s been around for centuries and for good reason. The same pots that the ancestors of our ancestors used can still work.
Cast iron cookware also has some health benefits for people with iron deficiencies. A small amount of iron leaks into every meal cooked with cast iron, so people are getting more of the iron that their bodies need to function. Granted, this can be hazardous for people with an overabundance of iron, but on the whole, most people benefit from the miniscule leaking. Castiron is one of the few types of cookware that actually leaks beneficial metals, not toxic ones.
Cast iron also has great heat distribution characteristics, cooking the ingredients put into it thoroughly on all sides. It retains heat well because of its thickness and conductivity, making it great to cook most anything in. Thus it is both versatile and sturdy, while still easy to use. It may not be the prettiest piece in the kitchen, but it most definitely is the toughest one. It simply can’t be beat.
So castiron may be a little more work to take care of than many of today’s pots and pans, but it’s well worth it due to its longevity and versatility. It’s hard to find any other piece of cookware that you can buy for $20 or less at a garage sale that will last for a lifetime. It outperforms most if not all of its priciest competitors, and it’s easy enough for anyone to use.
Indeed, when it comes to cookware, cast iron is about as good as it gets.
Terry Retter
Your Smart Kitchen
The online location for quality cookware, bakeware, cutlery, appliances and related kitchenware. Quality products at reasonable prices with customer satisfaction guaranteed.
Specializing in Paderno, Fissler, Mauviel, Chasseur, Swiss Diamond, Romertopf, Kaiser, DeLonghi and other great brands
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Recording a cast iron pot for making sauces right?
I have one of the Lodge cast-iron pots and tried to cook in it to make a sauce, but u can taste the "iron" taste it and it was not good! Also someone told me I have to burn it, what it means! How do you do in the oven? Thanks!
You do not burn, you are seasoned. Wash with soap and hot water. NOTE: This is the last time that you should never use soap in it. Allow to dry thoroughly and coat the inside with a thin layer of cooking oil. Peanut oil is very good. Place on an oven from 325 to 350 F and "station" and time. Remove, rinse the oil, and re-coat with a bit of fresh oil. Repeat the process. Rinse out well return to light oil and store it. That's all. Here is a complete explanation: http://en.wikipedia.org/wiki/Cast_iron_cookware
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Lodge Logic Enamel Cast Iron Dutch Oven, 6-Quart $97.99 Cast from molten iron in individual sand molds, each piece features two layers of baked-on enamel. The 6-quart size is perfect for soups, stews or buttery peach cobblers, and easily goes from stovetop or oven to table to freezer. The deep colors make them excellent for serving.Product Features• Oven-safe to 400 degrees F• Freezer-safe• Tightly fitting lid seals in moisture and the k… |
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Cast Iron Pot tempering 2
