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Cast-iron pans are a home chef's best friend—and for good reason. The hard-wearing, versatile pans can be used anywhere from ovens to grills, and even on an open flame.
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
That being said, it's unlikely that a rusty cast-iron skillet will harm you. When cooking on a rusted cast iron there's a chance that some of that material will end up in your food. However, the ...
The good news is the best way to maintain seasoning is to put your cast-iron pan to work. Cooking anything with fat (meaning oil, shortening, or butter) will help bake layers into the pan ...
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [ 8 ]
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.