I got asked this question many times since my first video on what cookware I use. So I will attempt to answer it.
cast iron has been used to make pots and pans since 500bc in China. I don’t think the metallurgy has changed a whole lot since, not in the big scheme of things. Cast iron was much cheaper than other materials back then, so it was fairly common. It made its way to Europe around the 14th century, via the Silk Road.
The fact that we still use it today speaks volumes to its durability and ease of use. Down in Cajun country it’s handed down from generation to generation as heirlooms. Some people have been known to have pans that date back to the founding of the Cajun country.
I’ve known many people who have bought cast iron pans from estate sales or thrift stores, take them home and refinish them. It’s very easy to do and quite rewarding to have a pan that tells a story. You can practically taste the history.
In the case of an heirloom, there is something almost magical of knowing you are cooking on your great grandmothers skillet. Talk about handing down the love.
To clean an iron, it’s as simple as using hot water and a scrub brush. Personally, I stay clear of soap, although scientifically there is nothing wrong with using a tad. My ancestors; though, would haunt my soul if I used dawn on a cast iron skillet. Call it a Cajun thing. If you have some caked on or stubborn carbonated food on your skillet, simply pour on some salt and use that as the abrasive to get it off. It is really that simple.
One thing f to avoid is letting your iron air dry. Put in on the stove and cook off the moisture. Once it is dry, pour on a thin layer of either cooking oil or fat. You want to make sure you use something with a high smoke point. In other words, do not use butter or olive oil, both can spoil on your pan and make your food taste afoul. I use either vegetable or canola oil. If I have bacon fat I will use that, but we don’t have at a whole lot of bacon. Manufacturers preseason with grapesead or avocado oil, I don’t care for either. However, that is my personal taste. If you like those; than you do you.
After you pour in the oil, wipe the excess out with a paper towel and let the pan coop until the next time you use it.
There you have it, it’s that simple. Maintaining your cast iron is just that easy, it’s even easier than taking care or stainless steel once you factor in durability and lifespan.
for my money I can’t think of any better cooking tool.
