WEFOUNDCast Iron Cooking for Vegetarians


Cast-iron cookware is valued for its heat retention properties, and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface . Types of bare cast-iron cookware include panini presses , waffle irons , crepe makers , dutch ovens , frying pans , deep fryers , tetsubin , woks , potjies , karahi , flattop grills and griddles .

Cast iron fell out of favor in the 1960s and 1970s, as teflon -coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. Today, a large selection of cookware can be purchased from kitchen suppliers, of which cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival, and cast-iron cookware is still recommended by most cooks and chefs as an essential part of any kitchen.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying , and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes. Other uses of cast-iron pans include baking, for instance for making cornbread , cobblers and cakes.


Please do not throw away that old cast iron frying pan that was your mother’s or grandmother’s!  Clean it – as long as it has no cracks or nicks, you can clean, season, and use it.
There are several reasons that people rave about their cast iron pans and cast iron skillets.  Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free.  When well seasoned, a cast iron pan will be stick resistant and require no additional oil.

Choose the size most comfortable for you.  I recommend the 10-inch one, as it is the best trade off of size and weight. Personally, I own 10-inch cast iron frying pan and a 12-inch cast iron frying pan because on occasion, I am called on to feed large groups of people.

Want to make the greatest pancakes you’ve ever eaten?  Want your French toast to have that crispy edge so prized at breakfast time?  You need to get a cast iron griddle and get it good and hot on the stove top.  Cast Iron Pots and pans work fine on electric or gas ranges, or over a campfire if you’re so inclined.

Cast-iron cookware is valued for its heat retention properties, and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface . Types of bare cast-iron cookware include panini presses , waffle irons , crepe makers , dutch ovens , frying pans , deep fryers , tetsubin , woks , potjies , karahi , flattop grills and griddles .

Cast iron fell out of favor in the 1960s and 1970s, as teflon -coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. Today, a large selection of cookware can be purchased from kitchen suppliers, of which cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival, and cast-iron cookware is still recommended by most cooks and chefs as an essential part of any kitchen.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying , and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes. Other uses of cast-iron pans include baking, for instance for making cornbread , cobblers and cakes.


Please do not throw away that old cast iron frying pan that was your mother’s or grandmother’s!  Clean it – as long as it has no cracks or nicks, you can clean, season, and use it.
There are several reasons that people rave about their cast iron pans and cast iron skillets.  Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free.  When well seasoned, a cast iron pan will be stick resistant and require no additional oil.

Choose the size most comfortable for you.  I recommend the 10-inch one, as it is the best trade off of size and weight. Personally, I own 10-inch cast iron frying pan and a 12-inch cast iron frying pan because on occasion, I am called on to feed large groups of people.

Want to make the greatest pancakes you’ve ever eaten?  Want your French toast to have that crispy edge so prized at breakfast time?  You need to get a cast iron griddle and get it good and hot on the stove top.  Cast Iron Pots and pans work fine on electric or gas ranges, or over a campfire if you’re so inclined.

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Cast-iron cookware is valued for its heat retention properties, and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface . Types of bare cast-iron cookware include panini presses , waffle irons , crepe makers , dutch ovens , frying pans , deep fryers , tetsubin , woks , potjies , karahi , flattop grills and griddles .

Cast iron fell out of favor in the 1960s and 1970s, as teflon -coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. Today, a large selection of cookware can be purchased from kitchen suppliers, of which cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival, and cast-iron cookware is still recommended by most cooks and chefs as an essential part of any kitchen.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying , and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes. Other uses of cast-iron pans include baking, for instance for making cornbread , cobblers and cakes.


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