What is cast iron cookware and how do I care for it?
Is very heavy and is used mainly for casseroles or frying pans. The casseroles are good for long slow cooking as they heat evenly all round and the metal will retain the heat for a considerable time after being removed from the stove. Cast iron frying pans have excellent non-stick qualities and can be pre-heated to very high temperatures without fear of damage and so are excellent for cooking steak and browning, crisping or sautéing. Before use plain cast iron needs seasoning; if this is not done the pan will be liable to rust and food will start sticking to it. However, a well seasoned casserole or frying pan that is properly cared for and re-seasoned as necessary, will build up a patina, which will after time be almost non-stick. To season: Brush over the inside surface of the pot with a vegetable oil: don’t use sunflower or corn oil as they are inclined to be sticky. Heat the pan gently and leave it on a warm hob for 15-20 minutes. Wipe out the pan with a piece of kitchen paper the
