About Cast-Iron Pans
There's a reason why cast-iron pans are passed down from generation to generation. Cast-iron is an extremely strong metal with the ability to withstand immense heat. Even rusted cast-iron pots and pans that look as though they're ready for the scrap heap can be brought back to fine cooking form with care, and well seasoned cast-iron pans only get better with time.
History
Though cast-iron is certainly not a new method of metalworking, it's relatively new to the Western world. Iron was one of the last great metallurgic discoveries in ancient times. Even after metalworkers began crafting tools and cookware from iron, it would take centuries until the creation of forges hot enough to cast iron into molds.
Time Frame
The utilization of iron was so important to the world that irons like copper and bronze were given their own era. There is evidence that iron was used in small, possibly decorative items since 2000 B.C., but the true Iron Age didn't begin until the 12th century B.C., when crafters discovered that they could heat iron enough to beat it into sheets of metal. Somewhere around 500 B.C., China developed a forge hot enough to melt the iron; cast-iron cookware soon followed.
Features
Cast-iron pans can be utilized in the oven or on the stove top. The iron retains and distributes heat better than many other metals. Cast-iron pans also have the ability to create their own nonstick surfaces via seasoning that gets better with use. Another feature of cast-iron cookware is its ability to impart iron to foods that are cooked in it.
Potential
If you weren't fortunate enough to inherit a well-seasoned cast-iron pan, you can season it at home with simple ingredients. Clean the pan with mild dish soap and warm water and dry immediately. Coat the pan with a layer of vegetable oil or shortening, working the oil into the pan. The pan will then need to be heated to help bond the fat or oil to the cast-iron. Cast-iron pans will season more each time they are used, resulting in a smooth, nonstick finish.
Prevention/Solution
The proper method for cleaning cast-iron pans has been up for debate for generations. Some purists recommend preserving the season of a pan by never washing it with soap at all, just wiping it out after each use. Others recommend using only hot water to clean cast-iron, while a third group advocates washing in dish soap and hot water. All three groups agree that cast iron should never be scrubbed with abrasives unless it's to remove rust spots, and that cast-iron pans need to be dried immediately after a washing.
Types
Enameled cast-iron is a newer version of an old favorite. The cast-iron pans are coated with a glaze that creates a smooth, easy to clean finish without the need for seasoning. Enameled cast-iron has become popular due to its lead-free, nonstick surface, and the glaze can be tinted, creating more colorful cookware. Enameled cast-iron cookware made in the 1970s and earlier should be tested before use as some manufacturers used a glaze with cadmium in it. Cadmium-glazed cookware is highly toxic and should be avoided
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