Cast iron cookware is a very old form of kitchen equipment, created when molten iron is poured directly into molds shaped like skillets, cornbread pans and other bakeware. Cast iron cookware is still highly regarded for its even heating, versatility and durability. Many professional chefs choose cast iron cookware over modern pans because of its natural nonstick qualities and ability to withstand high temperatures without warping.
For pioneers and settlers, cast iron cookware was likely to be their only form of kitchen equipment available. Large cast iron pots provided a sturdy platform for soups and stews, while skillets allowed for pan frying wild game or creating buckwheat pancakes. Baked dishes could be created in cast iron cookware such as dutch ovens or cake pans. Cast iron skillets could even be placed directly on a camp fire without damage.
As aluminum and other lighter metals began to replace cast iron cookware, many household cooks still held on to selected pieces for either sentimental or practical reasons. Some cast iron cookware has been handed down from generation to generation as a form of family heirloom. Proponents of cast iron believe that modern cookware cannot provide the even cooking temperatures needed to make quality cornbreads and country-style biscuits.
Owning a set of cast iron cookware does require a little research and preparation, however. One important element of cast iron cookware is a process called seasoning. Commercial cast iron pans and bakeware should clearly designate whether or not they are preseasoned. Seasoning involves applying a coating of cooking oil and salt to the surface of the cast iron cookware and heating it in a hot oven for several minutes. After cooling, the oil and salt should be wiped out with a clean paper towel or kitchen cloth. This seasoning process forms a natural nonstick coating and fills in any crevices formed during the casting process. Never wash cast iron cookware with soapy water- eventually the seasoning will be washed off and the pan will rust.
When shopping for modern cast iron cookware, make sure the pieces are being sold for kitchen use. Decorative cast iron pans sold in old-timey gift shops may not be suitable for cooking. Pans and skillets should be very heavy for their size. Some modern manufacturers do not use pure iron in their 'cast iron' models. There is such a thing as cast aluminum cookware, which is noticeably lighter than its iron cousin. Many kitchens today use at least one cast iron pan as a griddle for pancakes and sandwiches, along with a cornbread pan for use in a hot oven.
