Cast iron cookware

Cast iron cookware has been around much longer than Teflon and silicon cookware. In fact, cast iron cookware predates the electric oven.

There are several reasons that people rave about cast iron cookware and many won't use anything else. Besides being an ideal heat conductor, cast iron heats evenly and consistently, is inexpensive, and will last a lifetime with the proper care.

But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don't have to.

* For cookware, go to cast iron cookware.
Cast iron usually refers to grey cast iron, but can mean any of a group of iron-based alloys containing more than 2% carbon (alloys with less carbon are carbon steel by definition).

Cast iron cookware: constructed of a heavy metal material known as cast iron, which is a good material for cooking foods. Cast iron absorbs heat well, retaining the warmth and distributing it evenly across the length and width of the cookware.

See also: Cookware, Cooking, Oven, Kitchen, Skillet