We decided to purchase three Lodge brand cast iron pans and one Lodge enamel covered cast iron dutch oven. After using them for the past year I must say that I love them.
I know some of you out there feel they are cumbersome to use or you are intimidated by the cleaning process, but really, there isn't much to it. That's why I'm sharing with you some tips for....
Using and Cleaning Cast Iron Pans
Why cast iron?
Durability: Have you ever come across cast iron pans while browsing in antique shops? You have? I don't think I need to say any more about the durability of cast iron. They just last forever.
Versatility: I have used my cast iron pans on glass ceramic stove top and now on a gas stove. It works just fine on electric coil range tops, gas grills and even on campfires. I love that you can take it from stove top to oven.
Nutrition: Cooking in cast iron does add trace to significant amounts of iron to your diet. How much will depend on how often you cook in them. We cook in our cast iron pots several times a day.
You have probably heard people say you need to season your cast iron pots. Well this "seasoning" refers to vegetable oil baked ontoiron at a high temp. This creates a protective barrier against moisture and an easy-release surface so foods don't stick to your pans. The more you "season", the better your food releases from your pans. Lodge brand cast iron products are Pre- Seasoned.
(Note: I am not being sponsored in any way by Lodge. I just really like their pots and pans.)
Cleaning my pans
Note: Using a dishwasher, harsh detergents or scouring pads will remove seasoning.
Now these pans can be heavy when you get to the larger ones and the dutch ovens. So do be careful when handling them full. Also the handles get really hot. I shared an idea I came up with for pot holders made specifically for these pans. They work great and we use them all the time.
Do you have questions about cooking with cast iron? Or do you have tips for using them? We love comments so share your experiences.