TigerChef

Ever since I watched my grandmother cooking breakfast in a cast iron skillet, I’ve associated good, hearty food with cast iron cookware. However, when I got married and set up my own home and commercial kitchens, I was seduced by bright and shiny stainless steel, and used only stainless for many years. Recently, I bought a cast iron skillet and Dutch oven, and a new world has opened up. I’m now convinced that every kitchen should have at least one piece of cast iron cookware—both in a home kitchen and as standard restaurant equipment

Cast Iron Cookware Is the Original Non-stick Cookware

Cast iron cookware is the original non-stick cookware. When seasoned properly, cast iron cookware is naturally non-stick. In fact, if your food sticks to a cast iron skillet or Dutch oven, then it is not seasoned correctly. Seasoning is done by rubbing oil into the pan and then heating it. This seasoning process makes the pan non-stick and also keeps it from rusting. Much of the cast iron cookware you find in stores or sold as restaurant equipment is labeled as pre-seasoned. However, this is just a very light pre-seasoning that will keep the pan from rusting, but does not make the pan as non-stick as you will want. So, even if you buy a pre-seasoned pan, you will want to season it yourself. ...continue reading