{"id":4341,"date":"2016-10-08T13:01:16","date_gmt":"2016-10-08T13:01:16","guid":{"rendered":"http:\/\/healthyaging.net\/magazine\/?p=4341"},"modified":"2016-10-17T18:49:32","modified_gmt":"2016-10-17T18:49:32","slug":"the-resurgence-of-cast-iron-cooking","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/fall-2016\/the-resurgence-of-cast-iron-cooking\/","title":{"rendered":"Food"},"content":{"rendered":"

The Resurgence of Cast Iron Cooking<\/h2>\n

By Rachel Cavotta<\/p><\/p>\n

N<\/span>o longer a relic found in your grandma\u2019s kitchen, cast iron cookware is making a huge comeback in kitchens all over the country with chefs creating new recipes and cookbooks in line with the trend. The reasons for the resurgence of this old-fashioned cooking tool vary from unexpected benefits to delicious inspirations.<\/p>\n

\"Photo:

Photo: DepositPhotos<\/p><\/div>\n

Why Are People Using Cast Iron?<\/h4>\n

The inexpensive price is one factor drawing people to cast iron. A brand-new, 12-inch cast iron pan costs approximately $20 in most stores. Though some name-brand, antique cast iron can be more expensive, with Griswold brand in particular costing about $250 for a 12-inch, most are the same price as new.<\/p>\n

Making a delicious and healthy meal is important. That is why many people are putting aside the nonstick pans and reaching for the cast iron. According to the American Cancer Society, nonstick pans can emit a chemical called PFOA that is not only transferred to food, but lingers in a person\u2019s environment and body for long periods of time. The only residue from cast iron is a trace amount of iron, which is an important mineral that our bodies need.<\/p>\n

Another benefit to using cast iron is its versatility. Cast iron can be used in both the oven and on the stove top. This means you\u2019ll need to buy less cookware, and you\u2019ll have less dishes to clean up! Plus, cast iron transfers heat evenly throughout the entire pan, allowing your food to stay hot and cook evenly.<\/p>\n

New recipes and cookbooks currently being published also show versatility. Cast iron can be used to make both the old-fashioned comfort food recipes straight from grandma\u2019s kitchen, along with the trending healthy and unique dishes.<\/p>\n

With such a long and rich history, antique cast iron is valuable among antique collectors. Websites and forums such as castironcollector.com<\/a> provide a space in which cast iron enthusiasts can share information about finding antique cast iron skillets, maintaining seasonings on the pans, and keeping them from rusting.<\/p>\n

\"Bay

Bay Country Oysters. Photo: Lodge<\/p><\/div>\n

Where Can I Find Cast Iron?<\/h4>\n

There are many different ways to acquire cast iron. Many people receive their cast iron by having it passed down from previous generations\u2014whether having it handed down to them directly from a family member or recovered from their attic among other mementos. Receiving it through family ties is both traditional and one of the best ways to acquire cast iron.<\/p>\n

If you are interested in antique and pre-seasoned (a process which uses oils to make a nonstick pan) cast iron, you can find a variety of them in antique shops and even yard sales. Hunting for an antique pan takes a good eye and the patience to sift through other objects and cast iron cookware in poor condition. However, if you are lucky, you can find pans of all shapes and sizes, including classic brands such as Griswold, Vollrath and Lodge<\/a>.<\/p>\n

Using websites such as eBay and Etsy is another way to find cast iron cookware. Buying antique cast iron online is a great way of finding antique cast iron without having to travel to antique stores or flea markets. Make sure to conduct research to find the best pans for the best price while using these websites!<\/p>\n

There are a couple of manufacturing companies that are continuing to make cast iron cookware. Both Lodge Manufacturing<\/a> and Le Creuset <\/a>are great options for buying new and pre-seasoned pans, along with other cast iron cookware.<\/p>\n

Le Creuset, a French company founded in 1925, manufactures a variety of cookware. Their most popular comes in a variety of different colors, providing a fun and personalized twist to traditional designs of cast iron. They stock a wide range of cast iron products such as Dutch ovens, grilling skillets, and cocottes.<\/p>\n

Founded in 1896 in Tennessee, Lodge takes a much more traditional approach to creating cast iron cookware. Their classic, pre-seasoned pans remind us of the ones used in our grandmothers\u2019 kitchens, minus the higher cost of antique pans. Their products include basic cast iron pans in sizes ranging from 6.5 inches to 17 inches, along with specialty items such as heat-treated cookware, bakeware, and stovetop griddles.<\/p>\n

Each brand of cookware can be found in several different stores such as Target and William Sonoma. They\u2019re also online on the Lodge Manufacturing and Le Creuset websites or Amazon.<\/p>\n

\"Chicken

Chicken and Seafood Paella from New Cast Iron Skillet Cookbook<\/p><\/div>\n

How to Season Your Cast Iron Pan<\/h4>\n

When you hear people talk about their cast iron pans, the term \u201cseasoning\u201d is often mentioned and it sounds pretty important. However, in this context, seasoning doesn\u2019t mean rubbing your pan with herbs and spices; it is actually a process of preservation.<\/p>\n

In her book Cast Iron Cooking: Recipes and Tips,<\/em> Rachael Narins explains that after acquiring an unseasoned pan, you must first wash it with warm soapy water and dry it completely. After drying it, you have to oil the pan or \u201cseason it\u201d to prevent rusting and create a nonstick surface. Narins recommends using a bit of oil while cooking until your pan builds up a \u201ctough coating.\u201d Below are three simple steps for seasoning your pan and readying it for cooking!<\/p>\n

Step 1: Lightly coat pan with oil\u2014vegetable oil, canola oil, or flaxseed oil work well\u2014and use a cloth or paper towel to wipe out the excess.<\/p>\n

Step 2: Bake pan in the oven at 350 F for an hour. After an hour, turn off the oven and let the pan cool completely. It\u2019s now ready to use!<\/p>\n

Step 3: Repeat steps one and two if the food residue is sticking or not producing enough oil to keep it well seasoned.<\/p>\n

Maintaining Your Cast Iron<\/h4>\n

Maintaining your pan is also important and not very difficult, either! Your cast iron is a great kitchen tool, however, it needs to be taken care of for it work at its best. According to Ellen Brown, author of The New Cast Iron Skillet Cookbook, to keep the seasoning intact and prevent rusting there are certain ways of handling your cast iron pan.<\/p>\n

1. Refrain from cooking with a lot of acidic foods, such as tomatoes and wine, until the pan is well seasoned. This will help the finish from coming off your pan.<\/p>\n

2. Always clean your pan immediately after cooking to avoid stuck-on food and maintain cleanliness.<\/p>\n

3. When cleaning your pan, it is best to avoid soaking it in water and using steel wool and other abrasive materials. When stuck-on food occurs, Brown recommends filling the pan with water and placing it over medium-high heat. Once the water is simmering, pour it out and take a soft brush to get rid of the remaining food particles.<\/p>\n

4. Remember to re-season your pan to keep it from rusting and to maintain a good nonstick surface for cooking!<\/p>\n

\"Tart

Tart Tatin from New Cast Iron Skillet Cookbook<\/p><\/div>\n

The New Cast Iron Skillet Cookbook<\/em> by Ellen Brown<\/h4>\n

Ellen Brown\u2019s book The New Cast Iron Cookbook<\/em> is perfect for the amateur cast iron chef. Her passion for cooking with cast iron is contagious, and with her detailed introduction, you not only learn a bit of the history of cast iron pans, but the benefits of using them. Chapter one gives extensive advice on preparing and maintaining cast iron pans, including the do\u2019s and don\u2019ts of using them.<\/p>\n

The recipes included in the book are old fashioned with a modern twist, such as her Oven-Roasted Ratatouille, while others are surprising and new, including the Chicken Seafood Paella. The Tarte Tatin is so delicious you will definitely make it a keeper for Sunday suppers. You cannot help but fall in love with cast iron after checking out this wonderful new cookbook. Below is just a taste of some of Brown\u2019s recipes from The New Cast Iron Cookbook<\/em>.<\/p>\n

\"Photo:

Sausage and Kale with Lentils from Cast-Iron Cooking. Photo: Keller Photography<\/p><\/div>\n

Cast-Iron Cooking: Recipes and Tips<\/em> by Rachael Narins<\/h4>\n

Rachael Narins\u2019 Cast-Iron Cooking: Recipes and Tips<\/em> is a wonderful little treasure of a cookbook. Her unique and concise recipes allow anyone with any amount of cooking experience to create a variety of dishes that will impress both friends and family. Some of her most unique recipes include Sausage and Kale with Lentils, Carrots and Parsnips with Chimichurri and Cranberry Upside-Down Cake with Fresh and Frozen Berries. However, there are also plenty of the classic recipes such as the grilled cheese: extra-golden and crispy and s\u2019mores: oven-style that will take you back to your childhood.<\/p>\n

Each recipe is paired with a wonderful photograph of the dish that makes just flipping through the cookbook an enjoyable experience. Continue reading for a sample of the beautiful and unique recipes from Narins\u2019 cookbook.<\/p>\n

The next time you are rummaging around in your attic or in an antique shop, try to find the hidden gem that is a cast iron pan. With these helpful books as a guide, you can take those worn pans and turn them into versatile cookware that will give you an appreciation for the past, as well as inspire you to create new and exciting dishes to pass down to future generations.<\/p>\n

Recipes reprinted with permission from The New Cast Iron Skillet Cookbook <\/em><\/strong>\u00a9<\/em> 2014 by Sterling Epicure, an imprint of Sterling Publishing Co.\u00a0 Photography by Guy Ambrosino. Hardcover.<\/h5>\n
Recipes reprinted with permission from\u00a0Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware<\/em>\u00a0\u00a9<\/em>\u00a02016\u00a0<\/em>published by Storey Publishing, LLC. Paperback.<\/h5>\n
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