Cast Iron Cookware

A Cast Iron Cookware is a type of food preparation container commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop.

Cast iron is used for cookware because it has excellent heat retention and diffusion properties and can be produced and formed with a relatively low level of technology.

Seasoning is a process used to protect bare cast iron cookware rusting, provide a non-stick surface for cooking, and prevent food from interacting with the iron of the pan.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs.

Types of bare cast iron cookware include frying pans, deep fryers and grill pans.

Braisers and Roasters are large, wide and shallow, to provide space to cook a roast, (chicken, beef, pork). They typically have two loop or tab handles, and may have a cover.

Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven. There is no sharp boundary between braisers and roasters - the same pan, with or without a cover, can be used for both functions.

Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop. They can be used for stews, braised meats, soups, and a large variety of other dishes that benefit from low heat, slowcooking.

Frying pans provide a large flat heating surface and shallow sides, and are best for pan frying. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter(20–30 cm).

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