I've been slowly converting my cookware to cast iron. Cast Iron is lumped into the "reinventing the wheel" category. Why would anyone use anything else? Because its too heavy?? Come on now, lets put some effort into our cooking and stop being so lazy! True, if you mistreat your cast iron it will mistreat you...so some care and TLC needs to be considered. But you can take a 100 yr old cast iron pan and bring it back to life like it was brand new! Cast iron conducts and holds the heat better than any other metal, in my humble opinion. Nothing crisps, "non-sticks", browns and bakes better than Cast Iron. Although, I do like my glass pie pans b/c you can see the bottom when its cooking. You can even throw it into a whole in the ground,throw the lid on, bury it in ashes and it will come out fine! And its cheap, if its not coated in a ceramic finish, in comparison with other pans. So why all the fuss over cookware?? B/c your cooking depends on it!!! Its like driving in a Nascar race with a 1985 Renault LeCar. You can go around the race track but you're not gonna be able keep up with the other cars. Basically, you'll get it done but it won't be as good as it could be. I've enjoyed cooking so much more now that I know I can rely on my cookware. So if you've wondered about cast iron, give it a shot :)
Can you use it on glasstop stoves? I have one Cast Iron griddle but can't use it anymore unless I use it on the grill outside because it will not work on my glasstop. I was wondering if there are other cast iron cookware(s) that woudl work on glass tops though.
ReplyDeleteBottom of pans/pots must be flat with no ridges as well as smooth. Remember not to slide it when moving it on the cooktop. Ceramic coated pots/pans are fine...just more of an investment.
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