Cast-iron
cookware
From Wikipedia, the free encyclopedia
Cast iron cookware has excellent heat retention properties and can be produced
and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.
Types of bare cast iron cookware
include panini presses, waffle irons, crepe makers, dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, karahi, flattop grills and griddles.
History
Bare cast iron vessels have been
used for cooking for hundreds of years.[1]
Cast iron pans were used as early as the Han Dynasty
in China (206 BC – 220 AD) for salt evaporation.[2]
Cast iron cauldrons and cooking pots were treasured as kitchen items for their
durability and their ability to retain heat, thus improving the quality of
cooking meals. Before the introduction of the kitchen stove
in the middle of the 19th century, meals were cooked in the hearth or fireplace,
and cooking pots and pans were designed for use in the hearth. This meant that
all cooking vessels had to be designed to be suspended on, or in, a fireplace.
Cast iron pots were made with handles to allow them to be hung over a fire, or
with legs so that they could stand up in the fireplace. In addition to dutch ovens,
which were developed with the onset of the Industrial Revolution, a commonly used cast iron cooking pan called a spider had
a handle and three legs used to stand up in the coals and ashes of the fire.
Cooking pots and pans with legless, flat bottoms were designed when cooking
stoves became popular; this period of the late 19th century saw the
introduction of the flat cast iron skillet.
Cast iron cookware was especially
popular among homemakers and housekeepers during the first half of the 20th
century. Most American households had at least one cast iron cooking pan, and
such brands as Griswold and Wagner Ware were especially popular. Although both of
these companies folded in the late 1950s and the brands are now owned by the
American Culinary Corporation, Wagner and Griswold cast iron pots and pans from
this era continue to see daily use among many households in the present day;
they are also highly sought after by antique
collectors and dealers. The Lodge Manufacturing company is currently the only major manufacturer of cast
iron cookware in the United States, as most other cookware suppliers use pots
and pans made in Asia or Europe.
The 20th century also saw the
introduction and popularization of enamel-coated cast iron cookware.
Cast iron fell out of favor in the
1960s and 1970s, as teflon-coated aluminum
non-stick cookware was introduced and quickly became the item of choice in
many kitchens. Today, a large selection of cookware can be purchased from
kitchen suppliers, of which cast iron comprises only a small fraction. However,
the durability and reliability of cast iron as a cooking tool has ensured its
survival, and cast iron cookware is still recommended by most cooks and chefs
as an essential part of any kitchen.
Bare
cast iron
Cast iron's ability to withstand and
maintain very high cooking temperatures makes it a common choice for searing
or frying,
and its excellent heat retention makes it a good option for long-cooking stews
or braised
dishes. Because cast iron skillets can develop a "non-stick" surface,
they are also a good choice for egg dishes. Other uses of cast iron pans
include baking, for instance for making cornbread,
cobblers and cakes.
Most bare cast iron pots and pans
are cast from a single piece of metal in order to provide even distribution of
heat. This quality allows most bare cast iron pans to serve as dual-purpose
stovetop fryers and oven baking dishes. Many recipes call for the use of a cast
iron skillet or pot, especially so that the dish can be initially seared or
fried on the stovetop then transferred into the oven, pan and all, to finish
baking. Likewise, cast iron skillets can double as baking dishes. Cornbread
in particular is seen as a food item that is best prepared in a cast iron
skillet: the iron pan is heated beforehand in the oven, the ingredients are
first combined and mixed in a mixing bowl, then added to the heated pan, and
the dish is then placed directly into the oven for fast baking. This differs
from many other cooking pots, which have varying components that may be damaged
by the excessive temperatures of 400 °F (204 °C) or more.
Cast iron is a very slow conductor
of heat and forms hot spots if heated too quickly, or on an undersized burner;[3]
however, it has excellent heat retention properties, and the entire pan will
eventually become extremely hot, including the iron handle or handles.
Health
effects
An American
Dietetic Association study found that cast iron cookware
can leach significant amounts of dietary iron into food. The amounts of iron
absorbed varied greatly depending on the food, its acidity, its water content,
how long it was cooked, and how old the cookware was. The iron in spaghetti
sauce increased 2,109 percent (from .35 mg/100g to 7.38 mg/100g),
while other foods increased less dramatically, for example the iron in
cornbread increased 28 percent, from 0.67 to 0.86 mg/100g.[4][5]
Anemics,
and those with iron
deficiencies, may benefit from this effect.[6]
People with hemochromatosis (iron overload, bronze disease) should avoid using cast
iron cookware because of the iron leaching effect into the food.
Seasoning
A seasoned pan
has a stick-resistant coating created by polymerized oils and fats. Seasoning
is a process by which a layer of animal fat or vegetable oil is applied and
cooked onto cast iron or carbon steel cookware. New cookware should be
vigorously washed in hot water with a strong detergent to remove any casting
oils from the cookware's surface. A light coat of oil is applied and the
cookware is placed upside down on the middle rack and on layer of newspaper (to
drain for an hour), the newspaper is removed, then the oven set to 350 degrees
(F) and baked for 30 minutes. Some cookware comes pre-seasoned from the
factory. The seasoning layer protects the cookware from rusting, provides a non-stick
surface for cooking, and prevents food from interacting with the iron of the
pan. However, frequent use of acidic foods such as tomato sauce will remove the
seasoning and the cookware will need to be re-seasoned frequently.
Enamel-coated cast iron pans do not need seasoning, as the enamel coating
prevents rust in most instances. Television chef Alton Brown
advocates re-seasoning cast iron cookware yearly to ensure a non-stick surface
and to protect the surface from rust.[7]
Cleaning
Because ordinary cookware cleaning
techniques like scouring or washing in a dishwasher can remove or damage the
seasoning on a bare cast iron pan, these pans should not be cleaned like most
other cookware. Some cast iron aficionados advocate never cleaning cast iron pans
at all, simply wiping them out after use, or washing them with hot water and a
stiff brush.[8]
Others advocate washing with mild soap and water, and then re-applying a thin
layer of fat or oil.[9]
(a can of spray cooking oil is a convienent way to oil a pan). A third approach
is to scrub with coarse salt and a paper towel or clean rag.[7]
Brands
There are many producers of
traditional cast iron in France, Italy, Denmark, Sweden and the UK,
manufacturing enamelled and unenamelled cookware. In Asia, particularly China,
India, Korea and Japan, there is a long history of cooking with cast iron. Well-established
brands in the United States include Griswold and Wagner (now both owned and
manufactured by the American Culinary Corporation), Camp Chef, Lodge,
and John Wright.
Enameled
cast iron
Enameled cast iron is cast iron that
has a vitreous enamel glaze. The enamel coating over the cast iron prevents
rusting, eliminates the need to season the metal, and allows for more thorough
cleaning. Furthermore, pigments used in the enameling process can produce
vibrant colors. While enamel coated cast iron doesn't have the seasoning and
cleaning issues of bare cast iron, it can be several times more costly, and
does not have some of the benefits of bare cast iron, such as the ability to
withstand searing heat and resist sticking. It limits the leaching of dietary
iron, and chipping of the enamel coating can be an issue.[10]
Manufacturers of enameled cast iron
cookware include Cousances, Le Creuset, Tramontina, Le Chasseur,
Lodge, Staub,
Descoware,
and John Wright. Several newer brands are associated with well-known
celebrities and chefs, including Daniel Boulud
Kitchen, Martha Stewart, Rachael Ray Cookware (made by Anolon), and Mario Batali
(made by Copco).
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