cast iron skillet

The Magic of Cast Iron Cookware

Our Love is like a Cast-iron Skillet! Hot and Well-Seasoned

Cast iron skillet cooking is as low-tech as it gets. Yet the results are anything but. When you cook with cast iron, you get the benefits of iron-rich non-toxic seasoning that also sheds water-retentive heat for evenly seared food every time. As a bonus, cast iron also provides long-lasting, even heat.

Make the Switch

Cooking with well-seasoned cast iron cookware is one of the most satisfying experiences for both beginner and experienced chefs. Cast iron cookware is reliable, long-lasting, non-toxic, nonstick, and full of character.

Those are just a few of the advantages of using cast iron, which makes it the preferred cooking surface for many. When you get right down to it, no other type of pan can offer as many positive results as a cast iron skillet.

Use it with Ease

At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.

Iron-Rich Foods
"The greater the acidity of the food and the longer you cook it, the more iron is transferred."
Cast-iron pans transfer small amounts of iron into food while cooking, which may help infuse your dish with the hemoglobin-producing mineral. FYI, iron produces the protein hemoglobin, which carries oxygen to red blood cells throughout the body

Getting the Best Out of Your Cast Iron Skillet

If you want to reap the benefits of iron, we recommend purchasing a cast-iron pan made purely with iron instead of one that's enameled. "Plus, a well-seasoned pan is non-stick and it lasts for generations,"

Seasoning is the black patina that builds up in your cast-iron skillet or pot with regular use. Unlike other types of cooking pans, cast-iron skillets actually get better with use. A new cast-iron pan will feel rough, but one that's been used for some time will have a slicker surface

Cast irons aren't necessarily as convenient as other pans — they require good care, which includes thorough rinsing and drying. Leaving a pan wet can develop rust, but you can help prevent this by coating the inside with oil after use.

How to use it for the best results

While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to the utensil while it is still warm.

The Conclusion is if you treat your cast iron skillet right, it can last a lifetime. Don’t be afraid of cast iron – try new things in the kitchen, prepare tasty food for loved ones, and most importantly, make sure to keep that thing well-seasoned! 

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