Cast Iron Cookware?!
Also, if I cook with strong flavored ingredients ( onion, garlic, etc ) will the pan take on the flavor of these strong ingredients?
I've heard that tomato based cooking should be avoided because of the acid of the tomatoes. True?
Thanks for any and all thoughts.
Answers: I recently purchased my first piece of cast iron cookware. So far, I really like it. My husband says he thinks it is unsanitary since it is not washed with soap. I have a baking stone that works the same way. I don't seem to have a problem with it. Is it really unsanitary??
Also, if I cook with strong flavored ingredients ( onion, garlic, etc ) will the pan take on the flavor of these strong ingredients?
I've heard that tomato based cooking should be avoided because of the acid of the tomatoes. True?
Thanks for any and all thoughts.
Soap gets into the pores of cast iron . Some people must think soap is good eats i don't . Wash with hot water and a stiff brush, or oil and coarse salt. Acid from tomato's causes the tomato's to get very dark in cast iron cookware, and takes off the accumulated (Seasoning) in the pan ,some people must like black tomato sauce, I don't. I can't even imagine people saying they have (worn out) cast iron cookware. IT"S FOREVER. WOW>?>
You can too wash cast iron cookware with soap. My wife has worn out one set and working on another. It is also a very good educator for husbands. LOL
I love mine. Properly cared for they will last a lifetime
Why Cast Iron
By Amanda Formaro
There are several reasons that people rave about cast iron cookware and many won't use anything else. Besides being an ideal heat conductor, cast iron heats evenly and consistently, is inexpensive, and will last a lifetime with the proper care. When seasoned, a cast iron pan will be stick resistent and provide delectable meals every time.
Seasoning
First, check with your cookware manufacturer to see if your cookware has already been pre-seasoned. If it is, it's ready for cook with.
If not, when you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water. To season your cookware, first warm your pot or skillet, then rub a thin layer of shortening (or corn oil as some cooks suggest) all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350° F. oven. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot. Remember, cast iron retains heat very well, so allow for ample cooling time. Some cooks recommend repeating this process one, or even two more times, before using your cookware.
Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans.
Using Your Cast Iron
Preheat your cookware before preparing your meal. Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface. If water disappears immediately after being dropped, the pan is too hot and will surely burn your food. If water only rests and bubbles, the pan is not quite hot enough.
Caution: Do not pour significant amounts of cold liquid in to a hot skillet or pot, this can cause the cast iron to break.
Caring For Your Cookware
The conventional method, and most often recommended, is to wash your cast iron pots in boiling water, no soap, and to use a high quality scrub brush. Some cooks say there is nothing wrong with using soap when cleaning your cookware, you can even use synthetic scouring pads, just use extra care when scrubbing. Regardless of the mothod you choose to wash your cookware, be sure to dry it thoroughly with a lint free towel directly after washing, as cast iron is prone to rust. Seasoning your cookware after each use is also a must to retain the quality and life of the pan (although re-heating it is not necessary).
Advantages
Durable and improves with age -- Claims have been made repeatedly that food is more flavorful
Good heat conductor --heats evenly and quickly
Can place pots and pans directly on glowing coals, making cast iron ideal for camping
Inexpensive --lasts a lifetime with minimal or no damage
Disadvantages
Weight - cast iron is quite heavy
Having to maintain the seasoning
Not dishwasher safe
Recommendation
Extremely high. For the value that cast iron provides, the delicious meals that it develops, and the durability that it maintains, the time it takes to care for this cookware is well worth the effort!
http://www.fabulousfoods.com/school/csto...
yes I agree you can wash the cooking wear off with soap or you could just wipe it off with a kitchen wash cloth or something but you can always find a way that you can make you kitchen ware "sanitary"as your husband says.LOL
Cast iron is an excellent choice. Our set of skillets are all about 28 years old (got 'em when we were married). The steel and teflon cookware comes and goes like toothpaste.
Tell him to forget the health issue. Spicy stuff doesn't cause us problems, but then we have multiple pieces of cookware and let them rest.
Have him read this, so he understands what a quality technology he's invested in:
http://en.wikipedia.org/wiki/Cast_iron_c...
I use my cast iron skillets for cornbread and fried chicken or other fried foods and all you have to do is wipe them clean. For foods like spaghetti, I use stainless steel or non stick skillets.
1. You can wash cast iron with soap and water.... I have done this for years.......I am using my grandmothers cast iron... it lasts forever......
2. Right after washing and rinsing well.... you towel dry the cast iron...... then "season" the pan with a very small amount of cooking oil on a paper towel.
3. Enjoy cooking with it!!!!!!!!
Cleaning with water and detergent doesn't do harm.
Never scrape, though.
Don't buy that cheap crap. Buy Le Creuset.
There is nothing like fried chicken, corn bread and pineapple upside cake done in a good old cast iron skillet!