Everyone knows that cooking with “modern” non-stick cookware is a bad idea, right? In addition to the fact that the non-stick surface gradually flakes off and winds up in your food, it also emits toxic gases that can kill birds if it gets too hot. So, what do you do instead? Cook in cast iron, of course!
Cast iron cookware
has been around since the 1800s, and it’s wonderfully non-stick when used correctly. The keys to taking advantage of cast iron’s non-stick magic are …
- Be sure the pan is well seasoned. Most cast iron pans sold today are already seasoned, but if you happen to inherit one or find an old one at an estate sale that looks abused, you can easily restore it to its earlier glory. Give it a good scrubbing with soap and hot water and a scouring pad, then season it by rubbing a thin coating of oil on it and putting it into a warm oven for an hour. You can also deep fry something in it. Basically, you want to get oil into the iron. So, the more you use your cast iron cookware, the more seasoned it gets, and the better the non-stick surface becomes.
- Add a thin coating of butter or oil when cooking.
- Cook on low to medium heat. If you crank up the temperature too high when cooking things like eggs, they’ll stick.
So, maybe you’ve heard all of this before, but you tried, and it didn’t work for you. Well, if a picture is worth a thousand words, a video is priceless, so I created this video to show you just how easy it is to cook with cast iron.
And unlike many of the best things in life, cast iron is actually less expensive than the chemical alternative. (Check out this Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet.) On top of that, cast iron cookware will last so long that you can put it in your will. My son already has dibs on my cast iron when I die, but I imagine he’ll probably buy his own long before then.
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