Any good cook worth his or her salt, knows that cast iron cookware is superior to most other cookware in so many ways.

If you’re using aluminum or stainless steel pots and pans in your kitchen, get yourself just one good cast iron skillet, and try it out. This will clearly demonstrate the many benefits to you of using cast iron in your kitchen!

3 Reasons to Love Cast Iron Cookware

If you’re considering trying cast iron, or if you have some cast iron cookware that you are not currently using, here are some things to think about.

1. Cast iron disperses heat evenly. When you cook with cast iron, the “hot” and “cold” spots found on thin aluminum or stainless steel pots are gone.
2. Cast iron retains its heat. You’ll appreciate the way your cast iron retains its heat long after it’s removed from the heat source. Great to serve from because your food stays hot longer!
3. Cast iron will outlive other cookware. Quality cast iron cookware will last longer than you! In fact it’s very likely your grandchildren will pass it on to their kids. If your cast iron is well cared for, it will last for generations.

How to care for your cast iron cookware

Whether you inherit cast iron cookware or buy it new, a few simple pointers will ensure your cookware serves you well now and can be passed on to the next generation.

Season it!

Well seasoned cast iron is the best “non-stick” cookware you could ever wish for! And it’s really quite simple. If you have new cast iron that is not preseasoned (much of it now comes seasonsed) or you have old cast iron that needs “restoration”, here are the steps to create a long-lasting, non-stick cooking surface:

1. Start with ” clean” cookware. In this case, clean means free of any coasting that may have been applied by the manufacturer. If you have old cast iron, ensure it is free of rust. A palm sander with a medium grit disk is ideal for cleaning the surface.
2. Use lard to season the surface. Using enough to cover the surface to about 1/8 of an inch, place the pan in the oven at 300°F and bake for a couple of hours. Then pour off the excess lard. After the pan cools, wipe it clean with a paper towel. Repeat this process one or two times for best results. It’s best initially to use the pan for some oil or fat dishes after seasoning.
3. After each use, let the pan cool then simply wipe it with a paper towel, or, if some food is stuck to the pan, soak it just long enough to loosen the food, then wipe the pan. Avoid the use of detergents or scouring pads as these will remove the seasoned surface.

If your cast iron won’t be used for a long period of time, it’s a good idea to wipe it with a thin coat of a stable oil such as olive oil to help keep moisture, and therefore rust, at bay.

One word of caution: because cast iron is such a good conductor of heat, handles get extremely hot. Keep some good potholders handy and be sure to use them!