Cast Iron cookware easier than non-stick
Most of my adult life I thought that non-stick cookware was the best kind. I used it because I didn’t like stainless or other types I had tried. I was wrong. The best kind of cookware is cast iron.
It is funny that my grandmother had a cast iron pan and preferred it. As a kid I thought that she was just sticking to the past when better non-stick things were available. I liked the smooth surface of non-stick and thought it was better partly because it was modern.
I bought this set you see to the right on Amazon for $70 (again I am not making any money) and in the past month I have not missed using my expensive non-stick dishes. The expensive dishes cost me about $500 at a major retailer. I would not have bought them if I had used these first.
Ways in which they are superior.
- Easier to clean. With Non-stick you would think it would clean easier but it is not true. Things stick to non-stick and the sides and bottom get burnt with gas and discolor. Cast iron doesn’t discolor. Nothing gets stuck to the sides or top. You use a little course salt and the pan is clean. I have cut down my pan cleaning time to a fraction of what is used to take on the non-stick pans.
- More flexible to cook with. You can’t put an entire non-stick pan into the oven, but cast iron loves to be put in the oven. I have used them in the oven frequently and didn’t need to replace an old aluminum baking pan I used to use. Aluminum is very hard to clean and doesn’t transmit the heat as well as cast iron does.
- The crusting and browning is fantastic. It spreads heat evenly so it looks amazing. I never had such good results with non-stick stuff.
- It is able to be used if you camp or prepare food on a grill or outside. You can easily take it and use it in a barbecue or regular campfire. If I had to leave my home I would take this pan and leave everything else.
- It is easy to take care of. Just a little bit of oil and the pan is ready to go. It is protected and easy to fix. I thought as a child that putting oil and salt on pans would be expensive, but I realize it is more expensive to buy the cleaning tools needed for non-stick pans. In addition it saves time and that is worth money as well.
I could continue talking about the advantages but the best way is to try it yourself and see what you think. I am totally convinced that cast iron is the way to go. I wish it was lighter, but considering all the advantages it is a worthwhile trade off.
I love to cook and you will have the best results with this equipment. Funny how often modern things are not the answer.
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