Cast iron cookware has been used in cooking for hundreds of years. You can probably recall your grandparents using cast iron cookware such as frying pans and skillets. These great cookware items can usually be found in some form or another where seasoned outdoor chef’s set up their outdoor kitchen.
Cast iron cookware is a great addition to any outdoor kitchen. It has the nostalgia of being used by early 19th century settlers and pioneers. These early settlers used these treasured kitchen items for their durability and their ability to retain heat.
Because stoves had not been invented yet these hearty cookware items were used over a camp fire or in a fireplace. This meant that all cooking items were designed so that they could be suspended over, or put in the camp fire or fireplace. Pots had handles to allow them to be hung over a fire, or with legs so that they could stand up in the fireplace.
The flat skillet and cooking pots and pans with legless, flat bottoms became popular in the late 19th century when cooking stoves became popular. Because cast iron has the ability to withstand and maintain very high cooking temperatures it is a great choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for stews or braised dishes.
Its ability to withstand extreme cooking temperatures makes it a fantastic choice for searing or frying, and its excellent heat distribution and retention makes it perfect for cooking stews and other dishes that require a slow, long cooking process. There are a number of different pieces of cast iron cookware, each serving a special purpose and making cooking a special experience. Types of pots and pans include Dutch ovens, frying pans, deep fryers, woks, flat top grill’s, griddles, and jambalaya plots. Today some of the most popular cast iron cookware items are: the skillet, the flat top grill, the griddle, the dutch oven and the deep fryer. Each and every one of these pieces of cookware can find itself in the most elaborate of restaurants, as well as a campsite deep in the Rocky Mountains. But regardless of where it is used, it always gets the job done.
As you begin your quest with this type of cookware, keep in mind that preserving your cookware is very simple but it does require a bit more maintenance than other types of cookware. Because ordinary cookware cleaning techniques require scouring and washing, they are not recommended for a good piece of cast iron cookware. A dishwasher or scouring pad can remove the seasoning on a griddle or Dutch oven. As such, it should not be cleaned like most other cookware. Many who use cast-iron cookware suggest never cleaning cast-iron pans at all, but simply wiping them out after use or washing them with hot water and a stiff brush. Then again, other cast-iron aficionados advocate washing with mild soap and water, and then season the pan by coating it with a thin layer of fat or oil. There’s even a third approach that calls for scrubbing with coarse salt and a paper towel or clean rag. Any of these approaches will work fine as long as your cookware remains well seasoned, coated by oil or fat, and stored in a dry place.