Basic is Best: Cooking Well With Cast Iron

There's something to be said for the persistent utility of cast iron as cookware, but are we actually short-changing ourselves by not going back to it entirely? Deborah Boyd of http://www.CastIronDepot.com has launched a new on-site blog to discuss this and other cast iron cookware topics with her customers.

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Massapequa, NY (PRWEB) January 17, 2008

There's a pervading belief in the field of kitchenware that what is new is better; that advancements in technology for non-stick frying pans and pots are improving the way we make meals. It's an honest assumption, of course -- technology is always improving, so why shouldn't our cookware be getting better? But the truth is that this honest assumption is an incorrect one, as anyone who owns a cast iron skillet or kettle can tell you from experience. Deborah Boyd of http://www.CastIronDepot.com is eager to explain the benefits of her cookware -- so eager, in fact, that last week she launched a blog at http://www.CastIronChatter.com to discuss the topic with her customers.

http://www.CastIronDepot.com an online retailer of quality cast iron cookware, and Deborah Boyd swears by her products. Her love of cast iron came about quite easily -- she inherited it. "I had a number of cast iron pans and pots that were my mother's, some of which were her mother's," says Deborah, handsomely illustrating one of the main selling points of cast iron -- its longevity. "It's a very good value, because it holds up better than even more expensive cookware, so you're making an investment."

It's certainly true that cast iron skillets and baking pans can stand up to the test of time where other cookware fails, but that's not its only virtue. "They're obviously durable, if I'm still using my own grandmother's pans," says Deborah, "but I've also always liked the way they cooked. If you really want to get something good and brown, use cast iron. They're durable, you can get them hot enough on the stove -- a lot of pans aren't heavy enough to get hot, and meat gets watery instead of brown. If you know how to take care of cast iron, it requires very little grease, so they're almost stick-free. Stainless steel is good, but it sticks, and doesn't heat evenly like cast iron. The non-stick cookware coating on other cookware wears off eventually, and you end up eating that -- if it's coming off the pan, where's it going, right?" Deborah makes an excellent point, as the major downfall of modern non-stick cookware is that the Teflon is often ingested after repeated cooking -- a point of discussion upon which Deborah's new blog invites comment.

Cast iron is also versatile, and can be used on a stove, Dutch oven, or a campfire with equal ease. Certain tasks become infinitely simpler, such as making a roast, where you can brown the roast on the stove before placing it directly in the oven without it ever leaving your cast iron cookware. "I wanted to sell something that I felt good about, and cast iron is timeless," says Deborah proudly. "It's as good today as it was 100 years ago."

http://www.CastIronDepot.com offers cast iron cookware by Lodge and Old Mountain. Lodge Manufacturing products are made in the USA. Deborah encourages other aficionados of cast iron cooking to contact her at her blog with questions and comments about their cast iron cookware experiences.

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