Tips For Maintaining Your Cast Iron Cookware

I've read quite a few tips on keeping cast iron cookware in good condition, but here are a few things I've gleaned from my own experiences with it so far:

Image via Wikipedia1. Don't panic if it's not as nonstick as you'd like at first. Lodge makes great pre-seasoned pans, but even so, they'll probably need a little breaking in. Follow the manufacturer's seasoning and care recommendations (coat lightly with oil before storing, don't use soap on it or leave soaking, etc.), and for best results, cook some bacon! It'll come around pretty soon. Also for the first few months, especially if it's a little sticky, avoid making sauces, tomatoes, or anything acidic in the pan, as this will strip the beginnings of the finish off. I still cook bacon or ham in mine from time to time to re-season, especially if I've recently used it for something like tomato sauce.

2. Clean the pan while it's still hot, and DON'T use soap. I let it cool for about 5 minutes after using, then run hot water into it, and scrub with a plastic scrubber. It should usually clean up very easily if you clean it right away after using. Rinse well with hot water, and wipe with a towel or paper towel, until it looks dry. Then set on the stovetop and let dry for 10-15 minutes before storing. Because the pan is still hot, it will evaporate away any remaining moisture. (If the handle is too hot to hold while washing, use an Ove' Glove or similar oven mitt with grip.)

3. Beware of rust! Rust is the enemy of the cast iron pan, and it can be sneaky. This is another reason why it's important to wash the pan while it's still hot. if you forget, or don't get to it 'til it's cold, be sure to wash with hot water, and after wiping with a towel to remove any visible droplets, set on a stove burner on low heat for several minutes to make sure it dries completed. Also store the pan where it won't get wet.

Image via WikipediaWhen I first got mine, since the large one stays on the stovetop, it kept getting drops of water in it from other cooking endeavors, and I was always having to wipe it out or it would sometimes start to develop rust spots. I've since solved this problem by keeping a lid over it (once it's fully dry), but it's something to be aware of.

4. I don't know if this is a hard and fast rule, but based on my knowledge of other non-stick pans, I also try not to use metallic utensils in mine - I try to stick with plastic or wood - although occasionally I've (carefully) used a metal spatula for pancakes.

If you follow these tips, your cast iron cookware will probably become your favorite cookware, as mine has, and it can literally last you an entire lifetime (maybe even more) if properly cared for - all for a ridiculously cheap investment, compared to a lot of other cookware out there.

Try it - start with one skillet if you want to test it out - and see if you love it as much as I do!

For more of my favorite cookware and cooking utensils, visit http://www.newholisticliving.com/cookingfromscratch.html.

Why I Love Cast Iron Cookware - Part 1

Growing up, my mom had a set of skillets which saw more use than any other cooking pot or utensil in the house. Seemingly indestructible, they were heavy, hot, and black, and so non-stick you could even fry potatoes and eggs in them and they'd come right out. (She still uses them to this day, and they are at least 30 years old.)

In college I began collecting my own set of cookware - looking mainly for cheap and light to suit my then rather nomadic lifestyle. I started out with a cheap but pretty set of "nonstick" pots & pans with an enameled exterior, which I found in some cheap cookwares catalog. The "nonstick" coating promptly peeled off within just a couple of years (it's scary to think how much of it I probably ingested, but at least I have the comfort of knowing it was surely not Teflon, which would have held up a lot longer). This left my pretty set of flimsy pans basically unusable, so unfortunately they soon found their way to a trash bin.

Image via WikipediaMy next set was a step up - a gift of a set of basic stainless steel Revere Ware, most of which I still use almost daily. The set came with a heavy steel non-stick skillet, which held up and served me well for many years, although it was a bit slow to heat. Although it never peeled off, the nonstick interior gradually lost its "non-stickiness" after 7 or 8 years. I guess that's a fairly good run for a non-stick pan that's not super expensive, but I needed something better this time, and had become more and more leery of the "nonstick" coatings, having read many things about their potential unhealthiness.

So, a couple of years ago, I decided to look into cast iron. My main hesitations were two-fold:

1. Heaviness/Space Considerations: I have a very small kitchen right now, and would not want to be heaving my big cast iron pans up and down in and out of storage, which meant one would probably have to be kept on the (very small) stovetop.

2. Would they really be nonstick? My sister got one a few years ago, and said it took her about 2 years to get it seasoned properly, and foods stuck terribly for quite a while.

Image via WikipediaBut finally I set these concerns aside (my beautiful set of heavy-bottomed stainless steel Italian cookware I had recently found on sale was (and is) quite lovely, but the skillets stick like the dickens if you're not careful and add lots of oil), and got a small and a large pre-seasoned Lodge cast iron skillet - which ran me less than $27 for the two of them. The small one sits on a shelf in the pantry with the other pots and pans, and the large one indeed makes its home on a corner of the stovetop, but its convenience and frequency of use justifies the use of space.

My second concern has also proven unfounded. The pans did stick a little bit the first few times I used them. My first couple of experiences with eggs were less than stellar, But I would say probably within 2-3 months, these problems ceased, and they only continue to get better. Now (just over a year later), my cast iron pans are absolutely awesome!

Check back Wednesday to find out why I love my cast iron skillets so, and Friday I'll share one of my favorite recipes I use them for!

Nonstick Cookware - Friend or Foe?

For the new cook, non-stick cookware can seem like a no-brainer - easy to cook with, easy to clean, and look at all the cute designs!

Image via WikipediaAnd indeed, these things may be true. However, when it comes to nonstick, there's more to consider than meets the eye. Many studies have shown that harmful particles may not only be released into the air from the lining during high-heat cooking, but of course also find their way into your food.

Here are a few considerations to think about before purchasing or using a non-stick pot or pan:

Longevity: Most non-stick cookware, though it may have a seemingly good price when you purchase it, will not last more than 5-7 years TOPS (and that's for the really good quality stuff, and assuming it is properly cared for). After that (or before), it loses its non-stick properties, often becoming even "stickier" than regular pots & pans! Most households actually end up buying new non-stick pans every 3-4 years. When you add it up, well...it adds up.

Durability: This ties into the previous issue, but also has potential health concerns. With use (particularly if used over too-high heat, or with metal utensils (a BIG no-no), the lining of the non-stick pan can begin to release particles into your food. Over time, these particles become flakes, and even (in some lower quality cookware), entire large pieces of the lining can peel off during use! While the jury is still out on just exactly how harmful this material is, I am not a big fan of eating parts of my cookware either way - and you shouldn't be either.

Waste: What happens to all those non-stick pans that get replaced every few years? Are they responsibly recycled? Most probably are not, since the whole pan would need to be refinished on the inside. Do they end up in landfills? Most likely. Not only is this a waste of all that metal, but think of what happens to the rest of the coating as it disintegrates and slowly makes its way into our waterways.... Yep - it goes right back into your body - and you thought you got rid of that pan years ago!

Image via WikipediaSo what is the solution?  There are LOTS of great cookware options out there. Each has its pros & cons (we'll cover some of these here from time to time - and listed a few examples below; there is also some more cookware info on our website at http://www.newholisticliving.com/cookingfromscratch.html), but in general stainless steel, cast iron, and glass can all be good choices. (If you are going the cast iron route, either get a "pre-seasoned" pan, or be prepared to spend some time to properly season and seal it before regular use.)

Really good cookware may be more expensive up front than some of the cheaper non-stick types (except for cast iron), but they can last you many many more years (even generations), so in the long run, you'll end up spending a lot less anyway. If you can't afford a whole set of great cookware at once, pick up a piece at a time, when you can afford it, and soon you'll have a great set that may last you the rest of your life.

So what if you already have non-stick cookware at home? We don't recommend just throwing it out if it's in good condition (though eventually you may need to find a recycler that will take it), but there are some steps you can take to maximize your health while using it.

1. Don't use the pan over high heat. Non-stick cookware is best used over medium heat or lower. If you need to sear or fry something over high heat, use stainless steel or cast iron instead.
2. NEVER USE METAL UTENSILS IN A NONSTICK PAN! Plastic, silicone, or wooden utensils ONLY are okay for use with a nonstick surface.
3. Wash as soon after use as possible by hand, with hot water and gentle soap and a sponge only - do not use harsh abrasive cleaners or scrubbers (a plastic scrubber may be used if necessary, but you shouldn't need it in a non-stick pan), and be sure pan is completely dry before storing. (Do NOT wash in a dishwasher!)
4. From time to time (about every 3-4 uses) wipe inside lightly with paper towel dabbed with cooking oil before storing.
5. If you notice the pan is losing its nonstick properties, or if you see any peeling or flaking of the lining, replace the pan immediately with something more durable and healthy for you and your family.

Related articles on Nonstick Cookware:

• Are Non-Stick Pans Messing With Your Health? (self.com)
• Can I use a frying pan and be green? (guardian.co.uk)
• Cookware : Things You Must About It (mydecorarticles.com)