5 Reasons to Use Cast Iron Utensils

5 Reasons to Use Cast Iron Utensils

This is the third post for  #BlogchatterA2Z 2021 powered by Blogchatter. C is for Cast Iron. Cooking is a passion and involves myriad ingredients. But the pots and pans we cook in are equally important. I’m a big fan of Cast Iron Utensils, here are 5 reasons to use them. Cast-iron pans have replaced Teflon on cookery shows. Most chefs are tossing and roasting their food in cast iron skillets.

I remember my grandmother and mom using the dependable old iron Kadai for cooking. To maintain health and nutrition it is imperative that we make a switch to cast iron utensils. It is also one of the basic ways to lose weight.

5 Reasons to Use Cast Iron Utensils

Goodness Vessels

Most of us focus on the food we eat but neglect the method of cooking; it adds to the amount of nutrition. We are focused on getting fresh farm vegetables and organic foods, which is not enough. The cookware is equally important. Most of us including me find using less fat and easy clean-up of Teflon pans appealing. Cast-iron pans demand a little extra care, but in the long run, they are our goodness vessels.

Healthy Pots & Pans

But now we all know that Teflon-coated pans are becoming a major health issue. They release toxic chemicals termed perfluorinated compounds (PFCs). Initial research links it to hepatotoxicity, reproductive toxicity, and neurotoxicity. These chemicals percolate into our food. They lead to several health maladies that affect the liver, and brain and weaken the bones. As it is we take in lots of toxins and these added ones can be harmful in the long run. Cast-iron utensils do not add toxic substances to our bodies.

Cast Iron Pans are “Non-Stick”

Cast iron pans are ‘non-stick’, without chemical coating, and also upsurge the nutritional value of food. It is proven beyond doubt that iron suffused into food from iron pots is a requisite for increasing haemoglobin levels.  No wonder our elders never had low haemoglobin counts or took iron supplements. Food cooked in them is particularly beneficial for menstruating women, expectant mothers and kids who need more iron.

They are Tough

Cast iron is tough and durable. It is best to go for new pans that are pre-seasoned. This makes using them easier and you can use them for cooking right away. Seasoning is a thin layer of polymerized oil that is rubbed in and heated repetitively. The oil is merged to the surface of the metal.

You can scrub it but not let it soak in the sink. Water is the biggest enemy for your cast-iron pans. Rinse, drain and let it dry totally.

And for storing it, take a paper towel dipped in any vegetable oil and grease it. It won’t rust or chip off. It is best to stack cast iron pans one on top of the other. Can you do that to your non-stick pans?

Heat Resistant

Cast-iron pans are heat resistant. Once they are hot, they stay hot. It roasts and grills evenly. They need less oil compared to stainless steel, aluminium utensils. Indian cooking takes time and we cannot use non-stick pans cannot for long on high heat.

You can cook the crispest dosas and for giving the fish and chicken a good sear. You can grill Sandwiches to perfection while the chicken or rajma gravies are smooth and silky. Use Iron Tawas can be to make fluffy rotis and evenly roasted stuffed parathas.

5 Reasons to Use Cast Iron Utensils

f you are buying a cast-iron Tava, grill or pan, sharing tried and tested ones. My Amazon Storefront has all the tried and tested products I use. Do check it out.

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My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi and Bourbon Cream Pudding