Cookware can be made using many different materials including steel, ceramic, copper and cast iron. Cast iron is one of the classic materials used to make skillets, pans and other cookware since almost two thousand years. The history and shapes of cast iron cookware has undergone many changes over the centuries because of the changes in the various sources of heat used to cook food; from fireplaces to Dutch ovens and now to stoves, the cast iron cookware has seen a lot of changes. Even now, cast iron is used almost exclusively to make many cooking utensils and surfaces like grills, griddles, waffle irons, woks, panini presses etc.
Cast iron has been preferred over other materials because of various reasons. Firstly, it it highly durable; you can even find decades old cast iron cookware in antique stores and garage sales. Cast iron is built to last and it is very difficult to ruin. If it is seasoned properly, it can last many many decades.
Cast iron doesn’t bend easily, nor does it scratch or crack unless expressly subjected to high amounts of pressure and force. Another reason why cast iron is a great material to make pans and skillets is that once its heated up, it stays hot for a long time and doesn’t cool down too quickly. This is because it has a very high volumetric heat capacity. This is great for searing meat and other quick caramelization procedures and also for good stir fry. Heat retention is a very important property of good quality cooking materials and cast iron has it in volumes.
Cast iron is also high in emissivity, which means that if you are cooking something in a low emissivity material like stainless steel, you are only cooking the food directly in contact with the material, while in high emissivity materials like cast iron, food much above the surface is also getting heated up. This is a great advantage for cooking various items like hash browns or chicken and veggies. The most important part about owning and maintaining a cast iron pan or skillet is seasoning it correctly and appropriately. This will make the pan highly resilient, extremely durable and even highly non stick.
Care should be taken to wash the cookware after each use with soap and water and to store it as dry as possible in order to avoid rusting of the pans or skillets. There are also health benefits in relation to using cast iron cookware. It has been observed that using cast iron utensils to cook food leaches noteworthy amounts of dietary iron into the food. This is of great advantage to anemic people, but the fact remains that people with hemochromatosis or iron overload should avoid food cooked in cast iron utensils.It is thus safe to say that cast iron is a classic material for cookware and will always be part of a well stocked kitchen no matter what scientific advances the human race achieves.You can find more info here consumersearch.com, Cast iron skillet/pan is about better kitchens and better cooking.