Cast iron is the healthiest method of cooking food. Yes, cast iron may be heavy but it is incredibly durable – skillets can easily last for 50 years or more if they are properly taken care of. The review covered 9 of the best cast iron skillets and fry pans on the market. So if you’re thinking of buying a cast iron skillet then you are in good company as many top chefs insist on using a cast-iron skillet.
Before proceeding further, it doesn’t seem quite fair to review a new pan – cast iron improves with age. The more you use it the better it will become with age. Even the pre-seasoned cookware will benefit from use as when you cook the oil used bakes into the surface of the cast iron skillet creating a fine layer that protects the iron from rust, forming a perfect non-stick coating over time. Cast iron skillets heat evenly giving you better control of your cooking and can produce great meals on electric, gas, and even open fires.
All the products mentioned in Thinkcook’s review of Cast iron Skillet and pans will tolerate rough handling but you will not be increasing your ability to cook better meals if you scour them – a well-seasoned skillet should allow fried eggs or pancakes to simply slide off them. Scouring removes those fine layers of oil built up over time that annealed themselves to the iron. You need to use a sponge type scourer - using the sponge part not the scouring pad at the bottom to simply wipe out your pan using warm slightly soapy water and dry it properly before putting it away.
Leaving skillets with water in them overnight and using brass scourers and strong chemicals will remove the coating causing the pan to rust – but should this happen it can be remedied by adding a thin coating of oil. Many people recommend using olive oil to wipe over the pan but olive oil does not tolerate high temperatures – so a good quality sunflower oil or coconut oil is better for coating your pan before baking it in the oven to re-create that non-stick surface.
Unlike your normal non-stick coatings on aluminum pans the cast iron will not poison your system – in fact the tiny amount of iron you gain is actually good for you but in general you do not get enough iron leaching into your food to make any significant difference – so if you are low on iron don’t imagine a cast-iron skillet is going to solve the problem.
In the Think cook review, the slightly rough surface on the interior of some cast iron skillets was mentioned. This is due to the process of making,thekitchn.com/how-lodge-cast-iron-skillets-are-made-in-tennessee-maker-tour-206834, however, the roughness will smooth down with age as the non-stick layers build up.
Lastly, Cast iron skillets are tough – they can take abuse – so don’t feel that this is the type of pan you’re too afraid to ruin. They will outlast any other pan you have. Aluminum is lightweight and thinner - yet studies have linked it to Alzheimer’s disease. Non-stick cookware has been linked to cancer and liver damage in studies with animals given large amounts - that happens when the PFCs (Perfluorocarbons) in non-stick coatings are scratched and chip off into your food.
So if you are still pondering whether or not to buy a Cast iron skillet after reading the Think cook Review then read this http://www.survivalsullivan.com/clean-cast-iron-skillet/, make your purchase and decide who is going to inherit your skillet – it’s going to last a very long time.