Benefits of cast iron cookware

Cookware is commonly used in the kitchen. It comprises of cooking vessels such as, frying pans and saucepans. It is intended for use on a range top or stove. Cookwares come in many variations. With the proper understanding of its features, you can choose which best fits your kitchen
In our kitchen, one of the most used cookware is Cast Iron Cookware. A good piece of cast iron, properly cleaned and seasoned, will outlast you so a well-informed initial purchase is a must. Cast iron cookware is the longest-lived item in any kitchen. Short of outright abuse, a good piece of cast iron could serve your great grandchildren. Do your homework before investing in cast iron

Cookwares are made from different metal materials, such as:Aluminum - a very good thermal conductivity that does not rust. It is lightweight, and resistant to many forms of corrosion. However, it can react with some acidic foods and changes its taste.Hence, non-anodized (has no layer of aluminum oxide) aluminum may cause oxidation to some of the foods like sauces that contains egg yolks, or vegetables such as asparagus or artichokes. Aluminum is commonly used for pie plates, cake or muffin pans, baking sheets and even pasta pots, steamers, skillets and stockpots.Copper - is good for thermal conductivity, it provides most of the heating aspect. Copper tends to be heavy and requires occasional re-tinting. It is also expensive. So far, they are considered as the best for fast cooking and sautéing due to such high heat.Cast Iron - a reactive material that can withstand very high temperatures. Cast Iron Cookware is a porous material that easily rusts and requires seasoning before usage.Stainless Steel - is a relatively poor heat conductor. It is commonly used for kitchen equipment that contains a minimum of 11.5% chromium. Stainless steel is an iron alloy that also blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10. It reacts with either alkaline or acidic foods. Thus, they do not easily dent.Carbon Steel - maintains high strength and heat resistance when rolled into very thin sheets of material. Carbon Steel Cookware may be an advantage for woks and paella pans, but it does not conduct any heat. A process of rubbing fat on the surface can be done as its recommended usage in cooking.