It’s time to cook dinner, and when getting started there’s any number of different tools at your disposal for your favorite dish, especially when it comes to cookware. From aluminum and non-stick to copper, enamel, and stainless steel, the choices can be dizzying. But tried and true, cast iron is often still king! Here are three reasons why cooking with cast iron is still the best!
Cast Iron retains its heat. Need to step away from the stove for a second? Need to swap pans or perform other complex kitchen maneuvers? Pre-heating your pan a second time around is the least of your concerns with cast iron, as it’s conductive nature keeps your pots and pans hotter for longer than most modern cookware.
You can use metal utensils without worry. Unlike Teflon or other non-stick coated cookware, your metal utensils won’t scratch up and ruin the cooking surfaces of cast iron pots and pans. Good news for anyone who’s looking to scrape the bottom of the pot when making a sauce or trying to flip a heavy roast. As an added bonus, there’s no need to worry about consuming any toxic particles from non-stick surfaces.
From stove to the oven in an easy step. Cast iron is oven safe, so as long as your pots and pans don’t have any plastic handles and parts they can go straight from the stove into the oven. Absolutely ideal for searing meats and cooking the perfect roast or for keeping your food warm once it’s done cooking.
Ready to get cooking? You can find a wide variety of inspirational recipes among the multitude of books available at www.dineread.com.
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