7 Benefits Of Using Cast Iron Cookware
It's undeniable that ownership of one or two items of high-end cookware has its benefits. But sometimes all you need is an affordable and durable piece of cookware that can do pretty much anything you need it to. This is where cast iron comes in, it's inexpensive, versatile and practically indestructible!
Here are 7 reasons why every restaurant needs to be indulging in the wonder that is cast iron cookware:
A well-seasoned cast iron skillet is far less likely to cause sticking. This is because cast iron cookware isn't coated in synthetic materials, allowing you to prepare meals more efficiently
More Iron (Literally!)
Whilst cast iron cookware doesn't leach chemicals, it does in fact leach some levels of iron into your food. Cooking something acidic like tomato sauce in a cast iron skillet can boost iron content by as much as 20 times.
Generally speaking, cast iron pots and pans gets hotter quicker, in comparison to more modern means of cooking. They also retain heat much better so if you want to get creative and serve your dishes in the skillet itself, your food is much more likely to stay warm throughout.
No Burn Spots
Because cast iron cookware retains heat more efficiently, the entire surface of the pan carries a consistent heat. Heating the pan on high heat for as little as a couple of minutes is enough to ensure your food gets cooked evenly throughout, minus the burnt patches.
Cast iron cookware is simply made from melted iron that is poured into moulds, making them very simply to produce. The savings manufacturers encounter during this process allows the products to be placed on the market for less than the cost of your traditional non-stick pan.
There are many uses of cast iron cookware. Depending on the types of dishes you serve, you can use it for almost anything. Why not use it to sauté mushrooms, braise briskets, deep fry potatoes or even bake a delicious cake!?