Frying with Cast Iron Pots
Posted on 
January 12th, 2009 by 
Online Professional
My parents profess that cast iron bakeware is the best kind of cookware. My grandmother favored bare skillets for cooking. Cast iron is non-toxic. It has thermodynamic properties that distribute heat evenly uniformly. Cast iron retains high temperatures which allow the searing and frying. There are a lot of types of cookware. The diverse types of cookware are skillets, kettles, griddles, corn cookery, flat top grills and others. These different designs made cast iron popular. However, the advent of Teflon and other metal alloy cookware, people stopped buying cast iron cookware. My wife prefers the new metal alloyed cookware.
Bare cast iron needs that it be seasoned. My mother seasoned her pans to controls the rusting of the pot. Another reason she seasoned her pans was to create a non-stick cooking surface. Seasoning entails three steps after each use. The first step is thoroughly cleaning the pot. Once cleaned, a coating of animal fat or vegetable oil is spread over the cookware. Then, the skillet is heated to seal the cast iron.
Even with this process iron would bleed into foods being grilled. With the advent of enamel, cast iron cookware was enameled to do away with the need to season the cookware and prevent rust from forming. With the advent of metal alloy cookware, the newer cookware is much lighter and does not require seasoning. Thus, the sales of enameled cast iron fell off considerably.
Many companies like Griswold failed because of the lack of sales. There are still some companies that make cast iron cookware in the USA. These companies are experiencing a less of desire for their products.
