Cast Iron cookware, a heavy piece or raw, authentic Iron, that is transformed when in liquid form into the form of a frying pan. A single piece of solid, heavy engineering with exceptional powers when dealing with food. Cast cookware enjoy some characteristics that no other cookware material enjoys iron cast cookware. What these characteristics do and how they affect the cooking results is what is so special about these pots and pans. Cast iron cookware enjoy the advantage of a heat-resistant material that soaks up heat, distributing it throughout the entire platform (it is one cast piece of raw material that assists in that) and later the surface emits out heat of a constant temperature, over a long period of time. How does this help? Well, when you put cold (refrigerated) meat onto a thin pan (aluminum frying pans) for example (unless hard anodized but that’s a discussion for another article) so, the meat will sizzle once you place it on but then it sucks up all the pan stored heat, leaving the pan with a sudden drop in temperature. The meat is now cooking in much lower temperatures emits a lot of moisture (it has the time, since a colder pan means longer cooking time) and actually cooks in its own moisture, and not as it should- on a very hot dry (or lightly oiled) surface. This will result in dry meat that has all the juices sucked out of it along with the desire to eat it. And there is no chance that turning it over will help as there is not hardly enough heat stored to enable proper browning of the outer side of the steak! The iron skillet is a very good heat storage facility, so once you heat it up well, even if tackled by a bug bulk of cold meat it will be able to close it up, brown it nicely, keeping the cooking surface hot enough to evaporate excess liquid and cook fast enough to allow too many of these to escape the meat before it is cooked. You can than turn the meat over and the pan is still hot enough to close off the other side as well! The downside of cast skillets is that they do take a long time to cool down so keep children away from them for a while after cooking is done, and no, you can’t speed up the process with splashing cold water on them as they might crack. The tough iron substance doesn’t enable flexibility so your pan will never bend but under severe temperature changes it will not be able to expand or shrink, either. Rust is formed on the surface of Iron when in contact with liquids or humidity, so make sure your frying pan is completely dry (you can even dry it over a flame to be sure it’s dried off) than you can rub some cooking oil on the surface (to make sure no rust will form) but if you do so that wrap it in a plastic bag before storing it as the dust clings nasty to the exposed cooking oilWhen we talk of the good old days, many times it’s just nostalgia creeping in. But with some of the cookware we use to prepare meals with, sometimes the good old days were much better. In particular I’m speaking of cast iron skillet, and how much more healthy they are to cook with than what many of us use as cheap alternatives. This dependable cookware is a must in the modern kitchen, and we will show the many of advantages of cooking with these skillet. But first, if they are so much better why did we get away from cooking with cast iron cookware. Of course they have been around for centuries, but as with so many things technology took over. They fell out of favor when in the 1960s Teflon-coated and non-stick cookware quickly became the choice in most kitchens. They were much cheaper, easier to handle, and seemed to do everything that cast iron cookware could do. You can use less oil. Once your skillet is seasoned, you will need less oil to cook with. It will have a nice sheen which will make it basically non-stick. When using oils there are some that are much healthier than others, but all are high in calories. So to minimize even the best is a better alternative. To properly season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half-inch of cooking oil. Then heat the mixture until the oil starts to smoke. Pour the salt and oil out into a container, and rub the inside of the pan with paper towels until it is smooth. Remember to never use soap to clean your cast iron, but just rub it with a stiff brush and hot water and dry it completely. 2. It is a chemical free alternative to non-stick pans. Non-stick pans will emit harmful chemicals, which is the repellent coating that keeps food from sticking. These PFCs or perflurocarbons are chemicals linked to cancer, liver damage and developmental problems. When these non-stick pans are heated on high heat, the PFCs get released into the air, where they are inhaled. Also, when these pans get scratched, they can be ingested with the food that is cooked in them. There are none of these issues with cast iron skillet. 3. It fortifies your food with iron. Cast iron, then, does not leach any chemicals into the food. It does, however, leach some iron into your food, and for people who are iron deficient that is a good thing. Iron deficiency is fairly common, as it is estimated that 10% of American women are iron-deficient. Certain foods, especially if they are acidic like tomatoes, can increase iron content by as much as twenty times.