Cast Iron Cookware
I’ll never go back to stainless
If you’ve read my previous blogs you already know that when I find a product that really strikes me I am compelled to share it. My purchase of cast iron cookware is no different.
Years ago I used the horrid, unhealthy Teflon pans and didn’t know any better. I needed easy at that time in my life and that was easiest clean up ever! My parents used Farberware in the 80s and I inherited those pans in early 2000 and still cooked with them until just recently.
Now that I have more time for myself I’m no longer really looking for easy cookware; I’m looking for healthy cookware. In further reading about the Farberware stainless steel I realized that they were aluminum based. I know they say the pots are safe unless they get pitted but how do we know that for sure? And especially since they’ve been in use since 1980?!
I remember my Dad used to have a cast iron pan but I have no idea what happened to that. Maybe that’s when my Mom stepped in and said she no longer wanted to perform a workout just by lifting the pan anymore. I can’t be certain why they decided to make the switch all I know is that it’s time for me to retire the Farberware.
There is no denying that the cast iron is much heavier but I eliminated that issue by purchasing the rack that sits on my buffet in the kitchen. So I don’t need to bend over into the bottom drawer. I didn’t want the weight of the pans to have any bearing on my decision to switch to the cast iron.
What I didn’t realize is how very functional this cast iron is. Wherever there is heat you’re able to utilize these pans, the stovetop, oven or grill. I love pasta and there’s nothing better than next day leftovers severely browned in oil and the cast iron did not disappoint. Searing my strip steak to perfection (just black on the outside and raw on the inside) was amazing. So I looked up few recipes and baked bread and a delicious lemon blueberry pound cake. When I baked bread in the deep pan the entire condo smelled like a bakery…scrumptious!! I must admit that I need to revisit making the bread again as the middle was too dense. It will be my pleasure to continue practicing that recipe.
The issue of cleaning cast iron and food sticking does not exist if you do what the directions read. In all instances I let the pans completely cool off and run warm water in them using a sponge to clean off all foods. After baking the bread I simply rubbed the pan with a clean cloth and put it back on the rack. Clean up was made easy because the set arrived pre seasoned.
I think I found my forever pans and I little workout for my arms certainly won’t hurt even well into my 90s.
Bon appetite!
