Cast-Iron Cooking

No country kitchen is complete without cast-iron cookware. These durable and efficient cooking utensils have been around since the Chinese first made them around the 4th century BC. In China they were used to evaporate salt. George Washington's mother loved her cast-iron so much that she even made special arrangements in her will to bequeath it to someone who would appreciate and care for it.

Most of our cast-iron cookware is very old and has been recycled from generation to generation. In the picture above, item number one is one a newer piece bought at Lodge Manufacturing. It is a griddle used to make pancakes or grill hamburgers. Item number two shows our favorite skillets. The small one makes great cornbread for just two people. The next size is great for frying sausage or bacon. Item three is larger and great for frying chicken due to the fact it has a lid. This skillet has spouts on the side to pour off grease, and the lids have protrusions covering the pouring spout, thus keeping in heat. Item three shows several cast-iron trivets such as an owl and butterfly. Item five shows two types of cornbread pans. The one on the right makes triangular shaped pieces of cornbread while the  one on the left makes the shape of an ear of corn. The most used piece of cast-iron cookware is the Dutch oven (#6). This can be used on the stovetop or in the oven. We use it to cook chili, roasts (both pork and beef), and stew. The lid on the Dutch oven is taller and has a deeper dome shape. On the inside it has small protrusions inside. When steam rises, it will drip back to the pot and self-baste.

Cast-iron cookware is made of iron, carbon, and silicon. The molten metal is poured into molds made of pressed sand.  In America cast-iron cookware was first made in 1619 and was used mostly in fireplaces and hearths before the advent of the stove. Today Lodge Manufacturing in South Pittsburg, TN is the only major manufacturer of cast-iron cookware in the United States. They have many new products that you can view on the great website. Check it out!

The ability of cast-iron to retain heat is a characteristic property of the material. Caring for cast-iron is not as difficult as some may think. All you need is soapy water and a sponge. You can use a fine wire brush or wire brush on an electric drill to remove any rust. Clean well and and dry. To season your cast-iron piece, pour a spoonful of vegetable oil and rub it completely over the piece. Do not  use too much oil. Place aluminum foil on the rack of the stove and turn the piece upside down in the oven. Bake at 350 degrees for an hour. Turn off the oven and let it cool inside the oven. Wipe away all the excess oil. Some people suggest you do this at least once a year. Over the years burnt on grease builds up the outside of the skillet reducing the ability to equally transfer heat. Periodically this may need to be removed. One way is to burn it off in a very hot fire, use a sand blaster, or a wire brush.

The American Dietetic Association conducted a study showing the ability of cast-iron to leech out significant amounts of dietary iron into the food. The amount of iron depends on the type of food and how long it is cooked. However, we should note that people with hemochromatosis should not use cast-iron. People with this condition store excess amounts of iron causing serious effects on the body. They simply do not need the extra iron found in cast-iron cooked food.