Cooking With Cast Iron: Part 3

Reader Contribution by Allan Douglas
Published on February 3, 2015
1 / 2
2 / 2

In past episodes we have explored the history of cast-iron cookware, its strengths and weaknesses, manufacturers and availability, restoring and seasoning cast iron. Let’s press on now and put all that to good use in your kitchen.

Cooking With Cast Iron

Despite being a rather thick slab of metal, cast iron does not conduct heat as well as some other materials, so it is best to heat your pan prior to putting the food into it. Don’t turn the burner up full blast right away either, let the pan heat up over low heat, then ease it up. There is a possibility of cracking the pan by pouring cold liquids onto a hot pan, so use your head about how hot the pan gets before you start cooking.

Online Store Logo
Need Help? Call 1-866-803-7096