When cooking with a cast iron pan there are some do’s and don’ts.
DON’T: Use soap when washing your pan.
DO: Scrub it with hot water and a tough sponge or brush. Practice a habit of seasoning your pan in order to keep it well-oiled and to ensure the longest life possible. To do this, cover the bottom of the pan with a thick layer of sea salt and a half inch of cooking oil and heat until the oil starts to smoke. Then, carefully pour the salt and oil into a bowl and use a cloth to rub the inside of the pan until it is smooth.
This all may seem like work, but so is every relationship. By keeping good care of your cast-iron cookware you’ll get some long-lasting benefits…
- When the pan is well seasoned you will need less oil to cook with—a plus for your wallet.
- Cast iron pans are safer to cook with than non-stick pans that have become quite common in the kitchen. These can actually release harmful chemicals (like PFCs or perfluorocarbons), both inhaled and consumed through food, from the repellent coating on the pans.
- Instead of worrying about harmful chemicals, you can rest easy knowing that your cast iron pans release beneficial iron into your food when cooking, which is often an under consumed nutrient.
Cast iron cookware is a sustainable option. It allows you to cut down on the amount of tools you need in the kitchen, which reduces the cost you’d have to spend and the natural resources necessary to make them. They are versatile, great for the stove-top, in the oven, or over the grill or campfire, it makes for a great addition to your kitchen or trip.
Cast iron pans are often less expensive than their best alternative, stainless-steel. Finally, cast iron pans are incredibly durable and get better with age when taken care of properly—minimizing the amount of cookware you and your family will need.