Cast Iron Couture

Cast iron cookware has been a staple in European and American homes for 500 years. Appearing au courant on the cooking scene in China during the Han Dynasty (206 B.C. to 220 A.D.), and first used for salt evaporation, cast iron cooking pots soon became fashionable hot couture for their durability and ability to retain heat evenly, which improved the quality, flavor, and presentation of meals cooked in them.

Cast iron is affordable, virtually indestructible, naturally nonstick, and has amazing heat retention for cooking and baking. Not to mention, it is available in a wide range of sizes and styles, including fry pans, woks, grill pans, pots, skillets, waffle irons, and Dutch ovens. Lastly, professional restauranteurs and home cooks are switching to cast iron as a healthy alternative to aluminum and traditional nonstick pans.

Teflon-coated aluminum pans (Yuck!) became the new craze in the 1950s. They were lighter weight, heated up and cooled down faster, and best of all, they had some slick mystery coating on them that kept food from sticking and made cleanup faster and easier.

Unfortunately, like many modern conveniences invented, these non-stick pans (aka Teflon) belong to a highly toxic class of “forever chemicals” called perfluoroalkyl chemicals, or PFAs, that slowly leak into our water, especially at high temperatures. In fact, researchers found that at least 610 drinking water sources over 43 states contain potentially unsafe PFAS levels, and estimate that more than 19 million people are exposed to these man-made chemicals. Yes, this magical stuff that makes your Frittata slide off the pan, contains chemicals that can cause birth defects, reduce testosterone, and even contribute to infertility. But, that’s another article for another time!

Cast iron poses none of these health risks, and can be heated to extremely high temperatures, on any surface, without any negative effects.

How is Cast Iron Cookware Made?

Englishman Abraham Darby is credited with revolutionizing cast iron cookware; in 1707, he patented a method for casting iron into relatively thin pots and kettles, a process that made them cheaper to produce. Cast iron cookware is made by melting blocks of iron and steel together in a factory. Then chemicals are added to the mixture in order to raise its carbon levels. Next, the molten metal is poured into a mold made of sand, water, and powdered clay. When the cast iron pot or pan is cool, the sand mold is broken and the cookware is released. Workers then smooth each piece before it’s ready to be sold.

So, Why Should You Switch Cast Iron?

1. It's Non-toxic. Iron is actually a necessary nutrient in our diets. Cooking in a seasoned cast iron skillet can add only trace amounts of iron to your food and therefore into your body. In addition to eating more iron-rich foods like meats, beans, and spinach, cooking in a cast iron pot is an easy way to boost your iron intake. Iron is an essential nutrient for all the cells in our body.

2. It’s PRETTY! Face it, nothing beats cooking with and serving in a cast iron skillet or platter! Whether you are baking spicy Gingerbread, frying up a sizzling Filet Mignon with mushrooms and onions, or making a skillet pizza for your Bestie, cast iron serves up a romantic, rustic charm to the presentation. Hungry yet?

3. It’s Ancient. There’s nothing like the test of time to see if a product is not only efficiently useful, but safe as well. Cast iron has lasted hundreds of years and is even a special part of family tradition and culture being passed down from generation to generation, with its seasoning only getting better over time. Just imagine all of the family secrets and wisdom these forged friends hold! I myself have many fragrant memories and sweet nostalgia for generations of heirloom dessert recipes wafting down through my family.

4. Non-stick and easy to clean. As long as you season your pan well with cooking oil and get it piping hot before use, food should not stick to it like other coated stainless steel pans. Cleaning is super easy. After you’ve used your skillet, use a brillo pad and a pinch of sea salt to scrub it with warm water. TIP! Never let it soak in water, as this can cause rusting AND you should always dry your pan by heating it up on the stove before putting it away.

5. Handles high heat. Among the benefits of cast iron, particularly when used in cooking, are its awesome thermal properties. The thermal properties of cast iron allow it to evenly distribute and retain heat over a long period of time, making it a popular option for frying pans and stock pots. Its high melting point makes it useful for more extreme industrial conditions. You can put a cast iron skillet on the burner, in the oven and broiler, and even right over an open fire. It can be used on any cooking surface, even the grill or firepit.  You can also use any utensils you like on it, even metal, as there is no chemical coating to chip or damage.

6. Bakes and cooks evenly. Many chefs prefer cast iron because of its superior heat distribution.

7. Browns food beautifully. Because it gets so hot, cast iron puts a nice crispy crust on your burgers, bacon, and fried chicken, and toasts those marshmallows on your holiday sweet potato casserole nicely!

8. Usable as a grill. Like I mentioned previously above, if you’re going camping in the wilderness or trying a little primitive living in your backyard, you can stick your iron skillet right over the fire in your firepit and get that yummy tangy char-broiled smokey flavor. Nothing says LOVE like a warm cast iron skillet, buttered, layered with chocolate chips and mini marshmallows, drizzled over graham crackers, and served with a glass of cold Moo Juice under a full moon, wrapped in a blanket of stars. Skillet S’mores Dip, baby!

9. They’re cheap. Compared to all the new-fangled varieties of PFA-free, non-stick pots, and pans, you can actually buy more durable cast iron for less moolah. Prices range from $30.00 to $250.00 and I highly recommend getting a pre-seasoned product. Top tested, tried, and true brands include Lodge, LeCreuset, Cuisinart (best grill skillet), and Tramontina.

10. They last forever. You won’t have to worry about scratching, chipping, or handles breaking… cast iron is as Mr. Muscles, heavy-duty, hardcore as it gets. Plan on putting your cast iron culinary kid in your will! Cast iron pans, skillets, and dutch ovens are passed down from generation to generation with pride. The more love you give them and the more you cook and season them, the more the seasoning layer builds up, and the better they perform.

Because…Who Doesn’t Love a Good Skillet Joke...Am I Right?

My favorite restaurant started serving a superhero-themed skillet breakfast.Turns out it was just The Flash in a pan

I was watching a new cooking show where you only get to pick one pan to use the whole time…It’s called, “Do You Have The Skillet Takes?!”

The moral of the story is that cast iron ROCKS and isn’t just a group of pots and pans to cook with…it is a lifestyle. Your family will love you (and your cast iron skillet) literally, FOREVER.

You’re Welcome.