Three Reasons to try Cast Iron Cookware
I've recently fallen in love with Cast Iron cookware. In fact I'm in the middle of collecting enough pieces to switch over completely from my non-stick set
Here are my reasons for switching over:
Safer.
There are numerous conflicting studies about the potential dangers of the non-stick material on pots and pans,. They are safe when used properly, but these pans are surprisingly easy to mis-use You have to avoid using metal utensils when cooking because they can scratch the coating. Scratching the non-stick will make foods stick in the gaps, and allow for easier flaking of this chemical material into your food (although small flakes are suppose to be harmless). You also can't put these pans into the oven, because the high heat can cause the non-stick to off-gas and release toxins into your food and the air. I used to put my omelets under the broiler to cook the tops. I don't like thinking about what got into my food.
Cast iron doesn't have any of these limitations. The coating (or seasoning) is actually just carbon that has chemically bounded to the cast iron and won't flake off. It can't be scratched my metal, and it doesn't off-gas under high heat, so you can do essentially anything with your cast iron without worrying about the side effects.
Interestingly there have been studies done to show that vegans that cook with cast iron have a lower incidence of anemia (iron deficiency), particularly when they cook with a lot of acidic foods such as tomatoes. This clearly means that small amounts of iron can leach into your food, but it is a form that the body can use and is actually good for you.
Sturdy
Cast iron pots and pans will last forever. There are plenty of eighty to a hundred year old pieces still kicking around, and they are actually highly sought after. Try finding some aluminum non-stick from thirty years ago that still has all of its insides in place.
It's also extremely difficult to permanently damage a piece of cast iron. You can let the entire thing rust over, then clean it off and re-season it easily. You can't scratch it, you can't ruin it by burning food. The worst case scenario is usually easily fixed by popping it in the over for a cleaning cycle and then starting over again.
Easy
I think there is a lot of misconceptions about cast iron out there. This article on serious easts does a good job of rounding them up. One of the biggest reasons that people don't use the stuff is because they think that you can't wash cast iron properly because it will ruin the seasoning.
It won't.
As the linked article explains the oil in the seasoning goes through a chemical transformation and is no longer really affected by mild soaps. I couldn't find any scientific studies to back this up, but I suspect that science just doesn't care enough to find out. I decided to give it a try and I've been washing all of my cast iron pieces with soap for about two months now.
It's fine. They aren't ruined, and they're still non-stick. I promise.
The other added benefit is that the cast iron feels clean now. Before, when I simply did my best to clean them out with a bristle brush and salt I couldn't get rid of a sticky-tacky feeling (oils). Now they feel clean and slick.
Mind Blowingly Delicious Food
Cast Iron can cook anything that normal food can cook, you just have to let it preheat and usually add a little oil. This extra step is worth it to me because cast iron simply does it better. Things I didn't even know could sear have seared in my cast iron. Have you ever had ground beef or sausage where a bunch of the little pieces have a sear? I have, and it was the most delicious thing I have ever experienced
I've been cooking almost exclusively with cast iron for about a month now. I don't think I'm going back to the modern way. The food is more delicious, and I have the pans that can last me the rest of my life. Plus I feel cooler than I should while cooking.
I hope I've helped you decide to give it a try.
