Cast Iron Cookware Facts

Iron is durable, relatively cheap, non-toxic, easy to cast (mold) and shape, and has excellent heat retention and diffusion. These properties make cast iron a natural choice for cookware. The cast iron used to make cookware is itself made from pig and scrap iron, with a small amount of silicon and graphite.

Because cast iron will react with or stain many foods, bare cast iron cookware must be seasoned. Cast iron cookware is also available with an enamel coating - this cookware doesn't need to be seasoned, but loses some of the other desirable properties of bare cast iron.

Some of the types of cookware made out of bare cast iron include dutch ovens, frying pans, deep fryers, woks, and griddles.

Bare cast iron cookware requires seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.

Cast Iron Cookware Information Posted By: Blueshoots.com