Cast Iron Cookware

We made a switch recently to using cast iron cookware and have really been loving it so thought I would share some info and tips about them. I had always used non-stick and occasionally stainless steel so it was new for me and honestly a little intimidating. A couple of years ago I got a good deal on a Lodge pan and Dutch oven that have just been taking up space not being used…….. until now!! Our non-stick pans wore out and while we were looking for replacements, we resorted to using the cast iron and we fell in love. 

Lodge was started in the late 1800’s in Tennessee where it still is made. It’s nice buying something with such a legacy made right here in the USA. We like the idea that purchasing cast iron is buying a product we can plan to have and enjoy the rest of our life, less wasteful.  It is also able to be used on the stovetop, in the oven, over a fire or on a cooktop woodstove which we find appealing as well. 

There has been research done outlining how the use of cast iron can increase the iron content in the food cooked in it. This could help people with iron deficiencies……how cool! https://www.ncbi.nlm.nih.gov/pubmed/12859709

A lot of cast iron comes from the manufacturer pre-seasoned. Seasoning cast iron means repeatedly wiping oil onto the surface and baking it, this then prevents rusting and creates a non-stick surface. It’s also something you can do at home if need be. There have been some health concerns related to many of the nonstick coatings other pans can have so it is nice to use something proven to be safe over the years.

Although the pans are pre-seasoned Josh did one round of pre-seasoning when we got them and we still add some oil to them while they warm up when cooking with them, just like a non-stick pan. Because the whole pan is cast iron even the handle gets hot, I ended up getting a silicone handle cover manufactured by Lodge to put over the handle and we are happy with it. 

Cleaning was the more daunting thing for me since I knew you were never to put cast iron in the dishwasher or use harsh soaps on them. Basically you just wipe out any debris and if you choose to, use a mild soap and then wash and dry by hand. If food does get stuck to the bottom you put some water in the pan and bring it to a boil. This should do the trick to loosen any food leftover which can then be wiped out. I bought a brush with a scraper on the top meant just for cast iron and would definitely recommend a hard plastic scraper which makes cleaning easier. 

After the pan is cleaned and dried we add some oil to the inside and rub it around with a paper towel or a rag to coat the entire inside of the pan. This helps maintain the seasoning it already has and adds to its protective layer. 

Cast iron is a great thing to look for at thrift store or garage sales as they last forever and can often be back to life even if they look rusty. I have a small pan I inherited that was rusted up and we simply gave it a good scrub to get loose rust off and did a few rounds of seasoning at home which was all it needed to be back in working order. 

We would definitely recommend cast iron to anyone in the market for some new cookware.