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Let’s have a chat about the new rage in cooking, much talked about, and greatly misunderstood.\u00a0 I speak, of course, about Cast Iron cookware.<\/p>\n
Why is it all the rage?<\/strong><\/p>\n Mostly, because it works.\u00a0 The high density of the cast iron allows great heat absorption, and an even heat dissipation into the food.\u00a0 This allows the\u00a0maillard reaction, browning,\u00a0 to occur generating the distinctive flavors of well colored food.<\/p>\n Many TV-Chefs and food bloggers are hopping on the cast iron horse, some will much less success than others.\u00a0 Here are a few tips to allow you to be more successful ..<\/p>\n Select a decent pan<\/strong><\/p>\n As with many things, price is NOT an indication of quality.\u00a0 You are looking for a heavy pan, a well finished interior.\u00a0 If you are new to using cast iron, or you are looking to add an additional skillet to your collection,\u00a0 do not rush out and grab a $200 artisan crafted skillet, a $22, 10 inch skillet from Amazon will serve just fine.<\/p>\n Whilst the high end skillets with their machine honed, slick as a piece of glass interiors are very attractive, and yes I drool at them, but shudder at the price tag.<\/p>\n Seasoning your new cast iron<\/strong><\/p>\n Like any other tool in you kitchen, cast iron requires maintenance.\u00a0 Lets start with how to season a cast iron skillet, and how to maintain that seasoning.<\/p>\n Seasoning is the process of building up a fat based polymer, that adheres to the skillet and provides that super slick, no stick, surface.<\/p>\n I will do the following with any new cast iron I purchase, even the one’s that are “pre-seasoned”.\u00a0 A well seasoned pan has a very dark cooking surface that has a reflective sheen to it.<\/p>\n Cleaning your cast iron<\/strong><\/p>\n Cooking with cast iron<\/strong><\/p>\n\n
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