Cast iron skillets and dutch ovens have been around for many, many years. You may very well have some cast iron cookware in your kitchen that once belonged to your grandmother. Cast iron cookware is popular because of the many advantages.
- Cast iron is durable. Many people are using cast iron pans that have been passed down from generation to generation. Properly cared for, cast iron pans will last for many years.
- Cast iron is heavy. In cooking, what this means is even heat distribution. Cast iron holds heat extremely well, and heats up evenly, so there will be no hot spots in the pan.
- Cast iron, properly treated can be just as non-stick as teflon. A well seasoned cast iron pan will have a thin coat of oil coating the surface. This serves to keep the food from sticking to the surface.
There are some disadvantages to cast iron, however. The pans must be seasoned. They have to be coated with oil, and then baked in the oven to harden the oil onto the surface. This has to be done every so often to protect the surface of the pan. Cast iron pans cannot be used with acidic foods, such as wine or tomatoes.
There is a solution, however. Enameled cast iron pans have the advantages of cast iron, without the disadvantages. A coating of enamel is baked on, over the cast iron, so there is no need to season the pan, and the cast iron is protected from the acids in the foods that you cook. An enameled cast iron dutch oven is durable, and has the same even heating as a non-enameled pan.