Cast-iron cookware passes test of time

Are you getting ready to cook up a green-bean casserole, bake some tasty corn bread, or stir up some stuffing for Thanksgiving?


Maybe this year you can do your holiday cooking the old-fashioned way.


Our great-grandmothers didn't have Teflon-coated pots or throw-away aluminum pans. They cooked with time-tested cast-iron cookware.


Although very heavy to handle, cast iron remains a popular choice for true chefs today.


Why? It's durable, stick-resistant (when properly taken care of) and an excellent heat conductor, heating food quickly and evenly.


Some also like the fact that, when used correctly, you don't need to coat cast iron with butter for cooking — making it a good way to cook fat-free.


Aesthetically speaking, too, if you have a big old farmhouse or other type of period home, cast-iron cookware can be prominently and beautifully displayed, giving your kitchen a warm, vintage ambiance.


If you opt to buy and use old cast-iron cookware, keep this in mind: Cast-iron cookware needs to be “seasoned” in order to be used correctly.


My husband Brad, who likes to take out the big old cast-iron skillet to make Sunday pancakes from time to time, says the proper way to season the cookware is to coat it with cooking oil before use (canola or sunflower is good, but you can also use a shortening such as Crisco), then put it in a 350-degree oven and repeat these steps a couple of times.


This, he notes, gives the cookware a nice, shiny, waxy finish, which serves as a natural “Teflon,” so to speak. Food won't stick.


In addition, the more you do this, and cook with the pot or pan, the better it gets.


Proper care of cast iron is imperative if you want it to last for years and years.


Never harshly scrub your cast iron, or put it in the dishwasher to clean. This can ruin the finish.


It's best to gently clean with warm, soapy water and, when it cools, coat it with oil again and dry with a paper towel before putting away.


Brad likes to cover his cast-iron skillet with plastic wrap to protect it until the next time he takes it out.


Note that cast-iron pots or pans can be used in the oven or on a stove-top, but they are best used with a gas stove, rather than electric.


If you do use an electric stove, keep the temperature on a lower setting.


Also, very cold liquids poured directly into a hot cast-iron pot could cause the pot to crack. So be careful.


There are many varieties of cast-iron cookware.


Pots and pans are, of course, the most common you'll find at flea markets or antique shops, but you can also search out Dutch ovens (great for stews), griddles, pie pans, tea kettles, waffle irons and more.


One great cast-iron item we have in our shop, more for display than actual use, is a sausage stuffer from the 1800s.


Now that's something your great-grandmother probably would have loved.

http://cajuncastiron.com/time.asp

5 Myths of the Cast Iron Pan Explained

Cooking with cast iron pans can be tricky. They're heavy and rust easily. But they last forever (if properly treated) and also retain heat longer, making them an ideal pan to keep food warm. That's why people love them. But a quick Internet search on how to correctly cook and clean these pans turns up loads of contradictory information.

Some say to always clean the pan with soap and others say soap will be the death of your pan. Or perhaps you've been told cooking with a cast iron pan is a good way to absorb iron, however, there are those who believe that the frying pan will add unwanted metals into your food.

It's time to put these myths to rest. FoxNews.com consulted certified master chef, David Kellaway, managing director of the Culinary Institute of America's San Antonio campus to finally set the record straight.

Myth or Fact: Cleaning With Soap Ruins the Pan

Chef Kellaway says to pick your battles when it comes to washing your pan with soap. "You can wash it with soap if you had a particularly messy sticky cooking session," he said. "But you need to re-season immediately. Get it as clean as you can, dry it, coat it with oil inside and out and then bake it at 350 degrees for an hour and a half or so."

Seasoning prevents the pan from rusting, which can occur if the pan is left slightly wet overnight.

Myth or Fact: Metal Utensils Scratch the Surface

I remember my mom telling me wooden spoons are the only way to go so you won’t damage the pan's surface. But after all these years, it turns out it has nothing to do with the pan's surface. "A cast iron pan that you’ve been using on a regular basis with some hot water washing and thorough drying will overtime build up from the cooking process a very thin layer of carbon," explained Chef Kellaway. "If you then are in the habit of using metal utensils and you begin scraping the bottom of the pan, the thin layer of carbon gets scratched up into the food."

While the carbon layer is not harmful or toxic, it will discolor your food. Wooden or silicone utensils are preferable.

Myth or Fact: Cast Iron Pans Heat Evenly

Cast iron pans are excellent heat conductors, thereby making them ideal for cooking. The belief is that it might not distribute as evenly as an aluminum pan of the same size, but not so says Kellaway.

"Cast iron distributes heat very nicely," said Chef Kellaway. "It's not used commercially because of the weight and the care required to keep them clean without rusting."

Myth or Fact: Once Rust Appears, it's Time to Throw it Out

If rust begins to form in your pan, do not throw it out! Chef Kellaway says to simply start at square one.

"Scour it with a Brillo pad and wipe it with some dense shortening and allow it to get hot. Once it's cool, wipe off the grease and repeat this process until your pan is rust-free."

While your pan may not be as good as new, Chef Kellaway says when it comes to cast iron pans, "well used" is what to be expected.

Myth or Fact: Cooking With a Cast Iron Pan Gives You Nutrients

"I don’t have lab data on that but I think that if all of your hot food was prepared in hot iron pan that might be true," he said. "But since people don't use the pan all the time, the amount of iron you would get is so minimal."

Now that that's all settled, get out your cast iron pan and start cooking!

http://cajuncastiron.com/myths.asp

What use is a cast iron frying pan full of rocks?

When I bake bread I put the pan full of rocks on the bottom of my oven when I turn it on. By the time the temp is where I want it that frying pan and the rocks in it are very hot. That's when I slide in the proofed dough and toss in a cupful of water to create a burst of steam.
So why the rocks? To increase the surface area, thus creating a bigger burst of steam.
Plus it's cool to have a frying pan full of rocks sitting around in my kitchen because every now and then a visitor will ask "What's the frying pan full of rocks for?" And I can say "Ballast."
http://cajuncastiron.com/rocks.asp

Worlds Largest Cast Iron Gumbo Pot

TUSCALOOSA, Ala. --


Chef and restaurant owner Bob Baumhower said when he was feeding tornado victims immediately after the storm, a friend called.


Baumhower said, “I get all from my buddy Chef Folse and he said how can I help? We start having conversations after that. We had a lot of different ideas. He's Mr. Louisiana; he's got the big pot.”


A big pot indeed, the 220 year old pot will hold enough gumbo to feed a small army.



http://cajuncastiron.com/tornado.asp