Cast Iron Cookware - Why It Is Beloved & Commonly Used In Kitchen

Cast iron cooking has been from many years and you can say it is a classic. Most professional chefs and cooks use cast iron cookware because it has been tested and tried for several years and has proven its worth. This is why iron utensils kept early pioneers well fed with hot meals cooked in wood stoves and open fireplaces can still be found in today's modern kitchen happily bubbling on top of gas, ceramic and electric cook tops.

Cookware made of cast iron has many unique qualities such as easy to care for, durability, can cook anything in it, and will practically last forever. Searing, braising, frying and baking- it can all be done in this black iron. Seasoning cast iron cookware is necessary to ensure a non-sticky surface and to prevent the pot or pan from rusting. Nowadays, enamelled cast iron cookware seems to be an attractive alternative to the bare version. It is finished in many colors and doesn't need to be seasoned to make it non-sticky. Plus, it is easy to clean and rust resistant.

Everyone is familiar with the traditional iron skillets, fry pans proudly displayed on a hook over the stove or an overhead pot rack. If you enjoy cooking soups, stews or casseroles, then nothing is better than a cast iron cookware. When fresh baked bread, biscuits, cornbread or muffins are called for, nothing beats cast iron for its ability to quickly and efficiently bring these baked goods to a golden brown. No thin skinned, stamped metal model can match its cast iron in efficiently transferring heat to all surfaces. Many varieties are available to produce muffins and biscuits in different shapes and sizes.