Modern Cooking: Cast Iron Cookware?
It seems that cast iron cookware has experienced a revival of interest in recent years. With all the more modern cookware available today, like stainless steel and aluminum alloys for example, why would a modern-day chef still choose cast iron cookware to prepare his favorite dishes? Let alone a cast iron dutch oven which is much heavier than other cookware. There are some reasons apart from nostalgia that explain the popularity of this ancient cooking device.
In recent years, warnings about putting preheating chemically treated pans in a hot oven have been regularly heard. With cast iron (enameled or not) cookware you do not have that problem. Cast iron goes effortlessly from the stove top to the oven; cast iron provides the chef with a completely safe cooking tool. There is, however, the aspect of maintenance which is the reason many shrink back from using cast iron. A standard cast iron pan needs seasoning to protect it from rusting. Iron left to itself rusts very easily. But with proper seasoning - a very easy task with some oil - this is no issue at all. Even so, you can buy preseasoned cast iron cookware; in that case seasoning is not needed. Many would still choose to do this task themselves, it is a good thing to care for your cookware. There is another option: apart from bare cast iron, you can opt for enameled cast iron cookware. Enameled cookware does not need seasoning and comes in spectacular colors instead of the dark black of normal cast iron cookware. More about enameled cookware elsewhere, now a few words about the specific advantages of cast iron as the material of cookware.
The main reason for using cast iron cookware (dutch ovens, skillets, etc.) is the formidable heat retention quality of cast iron. Iron has superior heat retention compared to all other materials used for cookware. Only copper comes close but is much more expensive and reacts to acidic foods. The seasoning of a cast iron pan can slightly degrade when acidic ingredients come in touch with it, but this is not really an issue. The pan can be seasoned again easily. Over time the seasoning of a cast iron pan becomes a fantastic nonstick surface, which can compete with any nonstick layer. This does take time. An important note to mention, is that some mild soap will not destroy the seasoning, even though this is often said. Do not put cast iron cookware in the dishwasher though.
Due to the formidable heat retention, the pan stays warm much longer and can heat up much more evenly. This is ideal for dishes that need slow cooking. The temperature is easily controlled, making them precision cooking pans. A cast iron pan can be taken from the stove to the oven with no problems, it will not warp and it is easy to clean. High quality cast iron cookware does not have any hot spots, so that food is cooked evenly all over.
Check out some: cast iron cookware