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Home > Cooking with Cast Iron Cookware

Cast iron is used for cookware because it has excellent heat retention and diffusion properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust, and to create a non-stick surface.


Cast Iron Cookware comes two ways: unseasoned and pre-seasoned. Either one is fine to start with, but unseasoned cast iron will have to be seasoned before you can use it. A lot of people prefer this as you can season it with your choice of oils. I’ve bought both ways and don’t have a preference. It seems to me that the pans I’ve seasoned myself make a slightly better cooking surface, while the pre-seasoned ones keep their seasoning better--so it’s all a matter of what works for you.


The cast iron cookware is probably one of the most basic necessities you will need. There are also Enamel Cookware. You can use them to make a lot of things, as it is very versatile. You can cook your entire meal for the day in one single pan. Cook eggs and bacon with a side of hash browns for breakfast. For lunch, make a tasty casserole. Fry delicious, crispy chicken complete with gravy for dinner! For snacks and dessert, bake a delicious cake. Everything can be done in this pan. Enameled Carbon Steel Cookware make it even easier to do all of your cooking because it’s so easy to clean, and the non stick surface is even more reliable.


Remember, the coating on the cast iron pan is so thin; it’s like a coating of glass outside the pan. While it is sensitive to chips and cracks, with the proper care, they can be a mainstay in your kitchen.