cooking with cast iron.
Thursday, January 19, 2012
i feel like cooking with cast iron skillets is a bit of a trend. it's also possible that everyone has been using cast iron without me. from a nutrition and a cooking standpoint, it has several advantages.
1. cast iron is a chemical free alternative to nonstick cookware. regular nonstick pans are coated with a chemical repellent that contains PFCs (perfluorocarbons). as with everything else you touch these days, PFCs are linked to cancer and can leach into your food during the cooking process.
2. you can use less oil. did you know you are supposed to season your cast iron? proper seasoning of your skillet is what makes it nonstick.
here's how: cover the bottom of the pan with a thick layer of kosher salt and cooking oil. heat the oil until it starts to smoke. pour the hot oil and salt out. let it cool! then rub the pan with paper towels until smooth. sounds like a lot of work, but seasoning is only necessary the first few times you use the pan.
3. cast iron fortifies your food with iron. weird, huh? instead of leaching PFCs, cast iron actually filtrates iron into your food.
4. lifting a cast iron pan repeatedly will give you julie bowen arms.
ps: how to clean it and where to find them.
photo via smitten kitchen.