Cast iron cookware has made a remarkable comeback, not because it ever vanished, but because its use and popularity are soaring to new heights. Once a staple in our grandparents' kitchens, cast iron is now available in an impressive array of types, from traditional skillets to enameled Dutch ovens, in a spectrum of colors that can brighten any kitchen decor. This article delves into the history, uses, and care of cast iron cookware, and explores the latest innovations that have made these culinary tools more versatile and appealing than ever.
Cast iron cookware has a storied history, with its origins tracing back to China around 513 B.C. and later appearing in 12th-century England. The design of cast iron pots evolved from three-legged vessels used over open fires to flat-bottomed cookware suitable for the stovetops of the 1700s. By the time of the American Revolution, cast iron was so valued that it was mentioned in wills and considered essential for explorers like Lewis and Clark.
The durability and even heat distribution of cast iron make it a favorite among chefs and home cooks alike. It's suitable for a variety of cooking surfaces, except for microwaves and glass electric stovetops, where it can cause scratches. Cast iron's ability to withstand and maintain high temperatures makes it ideal for searing, frying, baking, and stewing.
Cooking with cast iron can have health benefits, particularly for those with iron deficiencies. The cookware can leach small amounts of iron into food, especially when cooking acidic foods like tomato-based sauces. However, it's important to note that individuals with conditions like hemochromatosis, which involves iron overload, should be cautious. The average diet is unlikely to lead to iron toxicity from cast iron cooking, but it's always wise to consult a healthcare provider before making any significant changes to iron intake.
Seasoning cast iron is crucial for creating a non-stick surface and preventing rust. The process involves coating the cookware with oil and baking it to form a protective layer. Properly seasoned cast iron can last for generations with the right care. Here are some steps to season your cast iron cookware:
For those who inherit or acquire old cast iron, a deep cleaning and re-seasoning process can restore the cookware to like-new condition. This may involve burning off old seasoning in a self-cleaning oven or over a fire, followed by scrubbing, oiling, and baking.
Enameled cast iron, introduced in the U.S. after World War II, offers the benefits of traditional cast iron without the need for seasoning. The enamel coating is hygienic, resistant to flavors and odors, and suitable for storing food in the fridge or freezer. Today's enameled cast iron comes in a variety of colors and styles, making it a functional and attractive addition to any kitchen.
Modern cast iron cookware has expanded beyond the basic skillet. Consumers can now find a wide range of products, including:
The variety of cast iron products available today caters to a broad spectrum of culinary needs, from the campsite to the gourmet kitchen.
The resurgence of cast iron cookware is a testament to its enduring quality and versatility. Whether seasoned or enameled, these kitchen tools offer a unique combination of tradition, performance, and style that continues to win over new generations of cooks. With proper care, a piece of cast iron cookware can be a lifelong companion in the kitchen, providing a touch of history and a wealth of culinary possibilities.
For more information on the history and benefits of cast iron cookware, visit Lodge Cast Iron or The Kitchn's guide to cast iron care.
