advantages and disadvantages of this material

An ancient material that has come back into fashion for its robustness. We are talking about cast iron and in particular cast iron pots and pans. Let’s get to know them better!

Ah the cast iron pots: just seeing them the thought goes to ancient times where they were used for cooking long cooking on the stoves. In recent times, however, they have been replaced by lighter materials, often non-stick, until yet another scandal broke out. The defendant this time was the teflon, singled out as a carcinogen, which has caused people to go back to their origins in a certain sense. As? With cast iron pots and pans.

Surely what happened with Teflon is just one of the many reasons that prompted people to go back to buying this type of cookware. If indeed they came so appreciated by our grandmothers certainly there are other reasons.

Advantages of cast iron cookware

Among the advantages of cast iron cookware are the excellent thermal conductivity which makes them ideal for long cooking over low heat, such as those that characterize stews, sauces and roasts. Added to this is the fact that they are 100% compatible with the new ones induction hobs used in modern kitchens.

The cast iron casseroles allow then various types of cooking, not just slow and prolonged like the ones we just talked about. They can be used for the preparation of soups and soups, for cooking in the oven but also to promote the Maillard reaction.

Another plus is theirs insulating power: not only do they keep the heat for a long time, continuing cooking even with the heat off, but they also retain the food very well Freddo. In this way the preservation of your dishes in the refrigerator will be better.

Disadvantages of cast iron cookware

Unfortunately, all that glitters is not gold and cast iron pans also have disadvantages. The first is definitely the weight: They are difficult to move, especially if they do not have a non-stick handle. In fact, the heat, being distributed uniformly, also reaches the gripping points, complicating the operations.

The second problem concerns the how to wash cast iron pots. Let’s start right away by saying that they don’t go in the dishwasher, unless they are enamelled, e they cannot be washed with soaps and scourers aggressive.

To wash cast iron pots, opt for a solution of hot water and vinegar or water and bicarbonate, but above all always wait for them to be very cold before washing them. Once clean, leave them dry air out well before putting them back in the cabinets or you risk rusting. In fact, do not forget that cast iron is nothing more than an alloy of iron and carbon.

Also pay attention to smells. Cast iron cookware without an enamelled coating tends to absorb the smells and flavors of what is being cooked, especially if it is pesce. For this reason, we usually tend to recommend using pots for similar preparations, reserving one for meat and one for fish.

First use of cast iron cookware

The first thing to do when you buy a cast iron pot is to wash it with water. Then oil the inside with olive oil and heat it for a few minutes on the stove. Finally, remove excess grease with a paper towel before using it for the first time.

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