Cast Iron Is Still Going Strong

iron

Iron Started It All

People have cooked in cast iron for over 2000 years. Well, that’s the rumor, but I’m sure it’s close.

As long as there has been a meal to make, apparently, cast iron has been one of the means to get it done.

Since the “stove” did not come along until about the middle of the nineteenth century in Europe, cast iron was about the best thing to cook in over an open fire. (It still is today, in my opinion!)

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Iron, Indoors or Outdoors

Even when cooking got moved indoors, with the addition of fireplaces and hearts, people often cooked in cast iron “spiders”, as well as the hanging dutch oven.

It took me a while to figure out what a spider was, actually. I have always been an avid collector or very old cookbooks and you see a lot about searing and cooking things over an open fire in a spider.

As it should so happen, a spider is simply a frying pan with legs on it. When I attempted to find something to link to, I was amazed at how hard it was, but you can actually see one here. There were spider frying pans, griddles, dutch ovens and more, all with the express purpose of being used over an open fire.

Seasoning

Which reminds me of something my mother used to always tell me: she said that you could season a cast iron pan simply by throwing it in the fire. Now, she was talking about a fireplace or wood burning stove, but an open fire outdoors would also season, or effectively REseason, a nice cast iron pan.

On the flip side of that coin, I have also heard people say that tossing cast iron into a fire was a horrible idea and that it would warp and ruin the pan.

Well, in my opinion, that could only be true if the pan is a substandard one. I mean, by their very existence, you can use cast iron to cook over an open fire. If a pan warps, then it isn’t really a quality cast iron pan after all.

One way that you can tell an old cast iron pan from a new one, with a few exceptions of course, is that the really old iron is incredibly thick. And heavy. And, if it has been used very much at all, looks pretty rough.

The most recent addition to the cast iron lineup has been the pots, pans and other cookware that is cast iron but overlaid with enamel. I will not own such a thing, because to me, that is just “cheating” at attempting a good season on the pan.

Enamel, if used very often at all, will chip. It’s the biggest complaint with the stuff, even by those who swear by it.

There’s just no way around it. I have a good many friends who have purchased these types of pots and they are actually chipped when they open the package. After the enamel chips off, that spot will rust – since the enamel was the only seasoning that the pot had – and there’s really nothing you can do about it.

A good cast iron pan, if seasoned properly, will not rust, especially if you use them often. And of course, I am of the firm belief that you should use cast iron often, and frequently. Why, it’s just about the only pan I cook with! And believe me, I have several.

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Cooking up some gravy, after frying bacon, for breakfast.
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In a properly seasoned iron pan, eggs are never a problem!
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Frying yellow squash.
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Venison stew coming together in the dutch.
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Lodge is one of the most trusted companies for cast iron cookware.

The enamel coated cast iron is good, I suppose. It’s mostly just for show, or only for cooking certain things. I mean, I get it. If you cook anything with a tomato base in cast iron, you have to get it out quickly. The acidity will eat right through your seasoning pretty quickly. And yes, I learned that the hard way! The enamel stuff is good for that.

But I just can’t seem to get on board with it. We cook a lot. And we often take our pans camping with us. It’s just about the only thing that will stand up to the task when you are truly “roughing it”. So it gets a lot of wear and tear and borderline abuse, as cookware goes.

If you can make a go of it, that’s great! I’m glad for you  🙂

I’ll do another blog post soon about how to properly season your iron. Yes, it will include my mother’s way from long years ago, of throwing it in the fire. Luckily, for those who seem so put off by that, there are plenty of other ways to season one.

We will also talk about cleaning methods. And whether or not washing them with soap is as much a disaster as some would have you believe. There are reasons that thought process is in place, but for now, I digress.

Suffice it to say, I am one of the biggest fans of cast iron on the whole planet! I pray I can pass that down to my own children, and anyone at all who will hear the message.

Thanks for stopping by, and happy cooking!

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