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Cast-Iron Cookware From Dark Black Frying Pans To Colorful Enameled Dutch Ovens

Ever since the blacksmiths of old learned the skills needed to shape iron into basic cookware, cast iron cookware has served the homemaker and professional chef well. The iron utensils that for years kept the early pioneers well fed with hot, sturdy meals cooked in open fireplaces and wood stoves can still be found in today’s modern kitchen, bubbling happily over gas stoves, electrical and even ceramic.

Everyone is familiar with the traditional iron skillet or pan, and in many kitchens these old designs can still be seen proudly hanging from an overhead pot rack or on a hook above the stove. While many pressed or stamped pots that show dents and areas of missing Teflon coatings are hidden well out of sight until needed, these antique pans are displayed as trophies for all to see.

Although the pan is widely known and appreciated, iron has added its many advantages to many other frequently used but hardly remembered kitchen appliances. While the wok, for example, has found its way into many American kitchens in its traditional stamped or spun metal variety, many cooks have found that iron models with the ability to transfer heat evenly and quickly, offer many additional benefits.

Cast iron griddles in large flat rectangular shapes with short raised edges can be placed over two burners on the stove and quickly produce stacks of pancakes, eggs and other breakfast favorites.

Is fondue on the dinner menu? If so, you can easily find a variety of iron fondue sets, from mini chocolate to 3-quart cheese fondue sets. These colorful enamel appliances are at home on gas or electric hobs and also work in the freezer, fridge or microwave and conventional ovens.

If you enjoy cooking stews, soups, or casseroles, chances are you have a cast iron Dutch oven in your kitchen. A Cajun kitchen wouldn’t be complete without a large well-seasoned and aged Dutch oven that enhances food with its own special flavor.

When calling for freshly baked bread, cornbread, muffins or cookies, nothing beats cast iron for its ability to quickly and efficiently bake these products to a golden brown. No stamped metal, thin leather model can match its cast iron cousin for efficiently transferring heat to all surfaces. Many varieties are available to produce cornbread in traditional shapes and sizes, from the cob to pie-shaped wedges.

While your kitchen may not yet contain a poultry roaster, there are some available. These devices have a central cone or “volcano” into which you can place your favorite condiments. Then place the poultry on the tube and as the bird cooks from the inside out, the seasonings impart their special flavor to the whole bird.

A few minutes of searching through the cast iron cookware deals available at online stores like Amazon will quickly convince anyone that cast iron cookware in its many forms, from traditional black iron to enamelled designs colorful, they are here to stay.

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