Cast Iron cookware has ducked in and out of the limelight for centuries. The cookware which was most prominently used in the 17th, 18th and 19th centuries, lost its luster in the 1960s and 1970s when Teflon-coated aluminum (non-stick) was introduced. As the decades wore on, it quickly made a comeback as younger generations sought after it for its durability and vintage style.
It is essential to know that some special steps are required to clean and season your favorite Cast Iron pieces.
1.) You should avoid washing your piece with soap and water unless absolutely necessary.
2.) Make sure it is dried thoroughly.
4.) Wipe the entire piece with a thin layer of vegetable oil or shortening.
5.) Bake upside down on the middle rack at 375 for one hour. Let cool before removing.
( a drip tray or tin foil to catch oil is encouraged)
The process of seasoning can be done every few uses. Some people will season their cast iron cookware multiple times to create a total moisture barrier and a great non-stick surface.
Some common types of Cast Iron Cookware used today:
Great for: Shrimp Scampi, Chicken, Meat Dishes, Etc.
Perfect for Soups & Stews.
Often seen with an outer enamel layer such as this one below.
Great for Vegetables & Sausages
Great for Eggs and Pancakes.
Bread or Cake Loafs
Do you have a piece of cast iron cookware that you’ve been wanting to use? Or maybe you’re a “seasoned” (haha) cast iron cookware user?
Here is a scrumptious recipe from Feastandfarm.com that we’ve been wanting to try!
- 3 tablespoons butter
- 1 cup carrots peeled and sliced into 1/4 inch thick circles
- 1 medium white onion chopped
- 2 in packages baby portobello mushrooms wiped, stems removed and cut to quarters
- 2 cloves garlic chopped
- 1/2 cup white wine you can use extra chicken broth if you don't want to use the wine
- 3 cups chicken broth
- 1/3 cup all purpose flour
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon crushed black pepper
- 8 cups cooked chicken shredded or in cubes
- 8 small frozen biscuits or 6 large frozen biscuits like Pillsbury Grands still frozen
- Preheat the oven to 400 degrees.
- In an ovenproof deep pan with a lid (like a cast iron dutch oven), melt the butter and add the carrots and onion and cook 5 minutes.
- Add the mushrooms and cook 5 minutes more.
- Add the garlic and cook about 30 seconds.
- Add the wine and cook 1 minute.
- Add the flour and stir to cook out the raw flour flavor, about 1 minute.
- Add the chicken stock and bring to a boil. Cook until the sauce thickens and coats the back of a spoon--about 6 or 7 minutes.
- Turn off the heat and add the cream, vinegar, rosemary, parsley, salt and pepper, and the chicken and stir well.
- Top with the biscuits and cover slightly with your dutch oven lid.
- Bake 30-35 minutes until the biscuits are cooked through. You can remove the lid for the last 5 or 6 minutes of baking if you wish to help the biscuits brown.