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5 Reasons To Use Cast Iron Cookware

5 Reasons to use cast iron cookware

Cast-iron pans release some iron particles into your food, helping you get more of this important nutrient. Although it’s only trace amounts.

Cost-effective alternative to stainless-steel pots.

Using cast iron cookware is safer than Teflon, copper and aluminum cookware.

Cast iron is durable and can last for a long time when seasoned properly. Also, they are stove-top, BBQ, oven friendly, and great for camping, making them a multi-use cookware.

When you season cast iron properly, it makes the pan non stick, and gets better with each use. Unlike other cookware.

The cons of using cast iron, is you must dry them thoroughly and season (apply oil) after each use. Which is just a few more minutes of your time.

Cast iron is not a light weight cookware.

Cast Iron is not recommended for glass top stoves, as the can easily scratch the glass.

Cast iron cookware can rust, but with proper care it is preventable.

Your new cast iron pots and pans must be seasoned before using to insure a non-stick finish.

Apply a very thin coat of cooking oil on all sides of pan. Also, make sure to apply to the exterior as well.

Place pans upside down in a pre-heated 500 degree oven for 1 hour. Afterwards, let cool for 30 minutes.

Repeat the process 3 times.

Voila! You now have non-stick cookware!

Lodge -Amazon

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