So, you want to get into cast iron but it seems daunting? You’ve come to the right place!

We are going to cover a few different areas to help you have the most success in your cooking abilities as well as caring for your cookware.

Why choose cast iron?

Well, one of the biggest reasons to choose cast iron over conventional cookware is what it isn’t! Most standard cookware is usually made with Teflon- or polytetrafluoroethylene to be exact. A synthetic non-stick coating. It contains forever chemicals that leach into your food and is an endocrine disruptor. This means it goes into your body’s hormone regulator and throws a party, wreaking havoc on the delicate balances in place. Yikes!

Cast Iron is made up of iron alloys that are melted down and poured into a cast. No additives, no coatings, just the metal itself.

The benefits of cooking with cast iron are:

-Small amounts of iron are actually released into your food when cooking, contributing to your overall iron consumption.

-One of the biggest things people notice when switching to cast iron is the enhanced flavor of their food! 

-An added bonus is also how well it works for crisping food. I only cook over medium eggs on my cast iron griddle, in butter, to ensure a light bit of crisp to the edges of the eggs. Mmm!

-For all you busy mommas out there, here’s another bonus! When you cook with cast iron, you have less dishes to wash! Right after use, clean up / season your pan, and you’re done!

-Proper seasoning will make your pots and pans naturally non-stick over time! Like a fine wine, they get better with age!

-Cast Iron will last decades upon decades when cared for / stored properly. Which saves you money!

Fun story for you-  On the island in Alaska I grew up on, there used to be an orphanage. Well, many many years ago it burned down, and the ruins were left there. A friend of my dad’s was exploring around the old home site one day and came upon an old, very rusty, cast iron muffin pan. Knowing my dad was a bit of a cast iron fanatic, he gave it to him to restore. My dad was able to fully restore that muffin tin and later gifted it to me. It is one of the most cherished pieces in my collection.

How to care for your Cast Iron:

Hot water is your best friend when it comes to cleaning your pots and pans. Got eggs stuck on? Maybe you baked something sweet and it got really caked on? Adding about an inch of water to your pan and bringing it to a simmer is the key. The steam loosens up the food, and if you use a wooden spatula, or even a designated cast iron sponge, or wooden scrubby brush, (No soap!) you can scrape off the stuck-on food. Next, dry it- be careful to use the heat of the stove or a towel to dry it. (Paper towels will leave bits and pieces behind you that you don’t want in your seasoning). 

Once dried, use a designated oiling rag to oil your pan. Again, avoid paper towels. I personally have an old cotton washcloth that I keep next to our stove, just for oiling. Olive oil is my go-to, but bacon grease, lard, or tallow all work well too. However, if you don’t intend to use that specific piece often, I recommend using olive oil, otherwise, your fats may go rancid with prolonged sitting.

A key point- you never want to scrape your pans with anything metal and you never use soap to clean it. Both will damage the seasoning. Seasoning is simply a coating built up over time, with repeated use and oiling, creating a non-stick ability. 

If you decide to cook over a fire in cold weather, be sure to move your piece near the fire prior to when you need to start cooking. Warming beforehand is safer for the piece because a shock of very cold to very hot can cause it to crack. This also applies to removing your piece from the heat and dunking it in cold water. 

Storing Cast iron:

To properly store your pieces, always make sure they are stored somewhere they will remain dry. If they are wet, they will rust. 

Also, try to avoid stacking smaller pieces inside larger pieces, because that will damage your seasoning. However, placing some old towels or some newspaper in between them is perfectly safe!

Wrapping Up:

When it comes to cooking with cast iron, it really is a lot of trial and error. Cooking with propane is very different than cooking with electric. You will have to simply get familiar with your pieces and how to heat them at temperatures that work for you. You will get a feel for it in time, so be patient with yourself. And believe me, it’s a lot harder to ruin a piece of cast iron than you think it is, so don’t be afraid to try!

If you have questions, feel free to reach out to us, we’d love to help however we can!

Written By: Katelyn