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Home cooks and professional chefs around the globe prefer cast iron cookware. The cookware gets high marks for heat retention, heat distribution, precise heat control, and durability. Cast iron is relatively inexpensive and can last for decades.
Before its first use, cast iron cookware requires seasoning, and when properly cared for will provide a cooking surface that is stick resistant. To season your new cast iron cookware, wash the pan by hand in extremely hot soapy water, dry, apply a thin coat of shortening and bake upside down on the top rack of a 350 degree oven for about an hour. You should season the outside of the cookware as well, and the lid if it comes with one. If you take good care of your cookware it will get better and better with age.
One nice feature of using cast iron is not having to be concerned with the type of utensils used when cooking with it. Another great aspect of using an all cast iron cookware piece is the ability to take the pan off the stove and place it directly in the oven to finish cooking the dish you are preparing.
Cast iron cookware is not dishwasher safe, and should be washed by hand in soapy water.
Today, cast iron cookware sets have the complete range of pots and pans, as well as grill pans, griddles, Dutch ovens, and more.
Manufacturers of cast iron cookware include Lodge, Cajun Cookware, and Le Creuset.
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