This is so important an issue, and the very widely received wisdom on it is so archaic and misguided, that I thought I would reiterate yet again what I have already noted in the past.
Most all experts are advocates for what is called seasoning cast iron cookware.
They are proud of the fact that it creates a polymerized plastic surface that does not rust.
This is not my view of a good approach to cast iron cooking.
If you want to eat food broiled or hard fried on plastic, then you are free to do that.
I choose not to do so. I like cast iron.
It is perhaps best as a roasting pan, because of its more uneven heating qualities under direct heat, but its great heat radiating qualities, under indirect heat.
I scour my pans after each use, to the point that they might start to develop a little rust between uses.
I view the development of a little rust as a sort of badge of honor!
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