Cast Iron, The Good And The Bad

Cast Iron pots and fry pans were the first type of metal cookware developed. Before cast iron most food was eaten raw or cooked on a spit or placed in an earthenware jar on an open fire. Today cast iron is still considered by many the best pans to use for cooking. It is non toxic, but is reactive to moisture and will rust. Rust is not a poison and is used by the body as a source of iron. A well seasoned cast iron skillet can rival the best non stick pans on the market.

We have several types of cast iron pans here in our kitchen. From the normal three sizes of fry pans to the high sided skillet, known as a Brown Betty. The high sided skillet is commonly used for baking rather than frying. A common dish for this type of pan would be corn bread. We also recently picked up a cast iron tortilla pan. This is a round flat pan with a slight lip and a handle. Originally used to make or heat up tortillas. It is also a great pan for frying eggs.

Unfortunately many people who use cast iron follow the cleaning directions that come with the pan, or listen to others who use these pans and adhere to the old method of preserving the pans to keep them usable and to stop rust. Just wiping out the pan or rinsing them and then applying a coat of oil to protect the surface is a very unhealthy approach to caring for them. Old oil that is not removed from previous uses can go rancid very quickly. Applying new oil over old will not solve the problem. Washing the pan and then applying oil doesn't work if you don't use the pans often. Keeping an oil coated pan in storage and not using it frequently will allow the oil to go rancid as well.

The best care for a cast iron pan is to wash the pan with dish soap and water and a non metallic scrubber sponge to thoroughly clean any food particles and oil on the pan. Using a metal scrubby will harm the seasoning of the pan. The oil is not the seasoning, it is just a coating to inhibit rust. Once washed the pan should be completely dried. The best method of drying a cast iron pan is to place it back on the stove and turn it on. Using a dish towel does not remove all the moisture that can lead to rust. Drying a pan on the stove will remove all the moisture and prevent rusting.

This is the method we use and it is the healthiest one. Oil and particles of food left on a pan can become a health hazard. Even though you are heating the pan and killing anything that may have been growing it will not prevent the toxins that they leave behind from entering your food. Plus rancid oil and left over flavors in the pan will change the taste of your food as well.

Good cooking and good health

Bill