Posts Tagged ‘Enameled Cast Iron Cookware’

Cookware Materials Video: Overview About Different Kinds of Cookware Materials

Saturday, August 21st, 2010

Here is a really good video by Rita Heikenfeld where she gives a good overview about different kinds of cookware materials.

She starts out with cast-iron cookware

  • needs to be seasoned and dried well
  • will never will wear out
  • heavy
  • natural nonstick
  • can use with metal cooking utensils
  • don’t use any kinds of spray
  • don’t use any kinds of spray to season, just wipe out with a little oil, 250 degree in oven, put a piece of foil on it and its okay.

Enameled cast-iron:

  • oven-proof
  • holds the heat (really good insulator)
  • some can be used with metal cooking utensils, some can not
  • don’t use any kinds of spray to season, just wipe out with a little oil, 250 degree in oven, put a piece of foil on it and its okay.

Aluminum pots:

  • not anodized aluminum
  • old aluminum pots might cause Alzheimers
  • don’t put acidic ingredients inside (tomatoes, etc.)
  • great conductor of heat
  • you CAN cook acidic foods in ANODIZED aluminum cookware
  • look for riveted handles that won’t fall off
  • handles from stainless steel (on it’s own it is a bad conductor of heat, so you don’t burn your hands)
  • always need some (real) oil, not spray
  • just use a bit of olive oil or canola oil

Stainless steel cookware:

  • beautiful and shiny
  • nonreactive – you can cook anything with it
  • can use stainless metal utensils
  • look for: on bottom of the pan, should be a pressure plied disk, for better heat conduction (best with copper, but aluminum is okay too)

High Quality Cast Iron Cookware

Wednesday, April 16th, 2008

Cast iron cookware is not just for your grandmother anymore. Cookware manufacturers have researched and developed cast iron cookware for decades and have improved a lot on what cast iron used to be fifty years ago.
Cast iron cookware is still great for comfort foods, but there’s much more than that to it.

Let’s look at the “new and improved” cast iron cookware first:

Enameled Cast Iron Cookware has a porcelain enamel coating covering the surface. As with all coatings this makes cleaning a lot easier since the coating is much less sticky than the old school cast iron cookware. In terms of health that’s also an added benefit, because you will be able to cook and fry with much less oil. You don’t need to go through a whole seasoning or conditioning process with enameled cast iron cookware neither – it’s ready to use right out of the box. And one of the main drawbacks of cast iron cookware in my opinion (that it absorbs the taste of the foods that it has cooked previously and thus might alter the taste of the foods that you will cook next time) is non-existend with enameled cast iron cookware – no taste absorption!

Now let’s do it the old school way: I still love a good piece of tradition cast iron cookware. It’s kind of like with jeans or high quality Japanese lacquerware – the older it gets and the more you use it, the better it gets!
First when you get a traditional cast iron pan, skillet, casserole or griddle then you have to season it (another word used for seasoning is curing). You’ll have to rub some grease or shortening into the cast iron and bake the whole thing in the oven. Cast iron has lots of pores and these pores fill up with oils. With time a natural non-stick surface develops and you will be able to cook without any oil whatsoever! It’s kind of built-in oil. (But don’t worry – it doesn’t taste like old, greasy oil! The pores are so tiny that only the pure oil can get in there).