Best Cast Iron Cookware
The best cast iron cookware, according to many cookware ratings, is the Le Creuset brand of enameled cast iron cookware.
No serious cook would have a kitchen without a few items of the best cast iron cookware, and even if you don’t take your cooking seriously, having cast iron pots and pans can help make tough kitchen jobs easier. Cast iron cookware has a lot of reasons to commend it, and only one major drawback of looking after it.
Why Choose Cast Iron Cookware?
Apart from the classic look that the best cast iron cookware will give your kitchen, they have a lot of advantages around the kitchen:
- They are incredibly durable - This means that is very hard to damage them, even through dropping them or using them as containers for mashing. In some kitchens, you’ll find cast iron pans and skillets that have been passed down through the generations, such is their hard-wearing nature.
- They are great heat conductors, and maintain their heat for a long time. The reason why a lot of people will choose cast iron skillets over any other material is that they are ideal for slow frying food such as chicken. They do take a while to get hot, but then stay hot for a long time, even once the heat source has been turned off.
- They are great for the oven - If you choose an enamel covered cast iron oven dish, you will be able to use it almost as a slow cooker in the oven. The best cast iron cookware will stand up to high roasting temperatures, and will retain their heat for hours, which means you can start a stew in one and take it out of the oven to let it cook further.
- We highly recommend the Le Creuset 9-Piece Cookware Set in Cherry.
Cast Iron Maintenance
The biggest drawback of owning cast iron cookware is the sheer amount of maintenance that is required to keep it looking good. Iron is exceptionally prone to rusting on contact with oxygen, so you’ll need to follow these tips to keep your cast iron cookware in shape:
- Season it before using it for the first time - Seasoning in this sense means protecting the surface against the rigors of cooking. Start by coating it with vegetable or sunflower oil, rubbing clean, then baking in the oven for half an hour or so. If you repeat this three or four times, you’ll also help to make the pan more non-stick, as you’ll smooth out the small bumps and crevices that are found in all but the best cast iron cookware.
- When you’ve used it, let it cool entirely to make sure that none of the food becomes stuck. Be patient, as this can take a while. Wash it with warm soapy water, and dry immediately. Re-season your pan after every use when possible.
- Store without its cover, as moisture can also lead to rust. If you do have to stack your cast iron cookware, try putting a couple of paper towels in between each pan to catch any moisture.
Choosing the right cast iron cookware for your kitchen is important. The introduction of different colored enamels for cast iron oven dishes means that you can color match the utensils to your kitchen scheme.
For years, Le Creuset has had the reputation for making the best cast iron cookware, especially enameled oven dishes. If I had to choose just one piece it would be the Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven.
Recently, a lot of companies have been making cast iron cookware that looks a lot like the Le Creuset sets. The best way to tell if you’re buying the genuine article is to pick up the products. Cast iron is the heaviest material used for kitchen utensils, and the best cast iron pots and pans will be the heaviest.
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