Saturday, April 6, 2013
Cooking with Cast Iron......
I'm sure many of you have read numerous articles extolling the virtues of cooking with cast iron. The most compelling reason being the lack of PFC's (perfluorocarbons). I don't know anyone who wants to fill their home and bodies with the toxins found in non-stick pans. The appealing benefits of cast iron are many.
Health wise the benefit comes during the cooking process when trace amounts of good for your blood iron are leached from the pan into your food. Isn't that a cool fact. Now lets talk money. Economically you can't beat the price. On average a twelve inch skillet runs somewhere in the vicinity of $25.00 to $30.00 dollars. Then there is the longevity factor. When properly taken care of a cast iron pan can last generations.
If you need evidence on how foods crisp and brown just look at my lemon cutlets above. Seasoned correctly cast iron becomes non-stick and a cinch to clean. A little hot water and a stiff brush takes care of anything that might stick. I hope if you don't already cook with cast iron you will give it a try. I know you will be pleased you did.