Go old school with cast iron

A review of cast iron, as part of a series on Teflon alternatives for non-stick cookware by Saul Brown

Cast iron cookware is old-school, non-stick cookware from back in the day; a rootsy technology that’s been used for hundreds of years.

Because cast iron can withstand and maintain hot temperatures, it’s a great choice for searing and frying.

It does however leach iron into your food; for anemics and people with low iron in their blood, Health Canada contends it may be beneficial, whereas people with excess iron may feel negative effects.
 

By “seasoning” your cast iron pans—heating and applying animal fat or vegetable oil—you can seal in some of the iron, prevent rust and create a non-stick surface. This is important for maintaining the integrity of the pan for years to come.

(See Only-Cookware’s guide to seasoning your cast iron cookware.)

Years back, I used to cook with cast iron on the campfire, covering the Dutch oven in hot coals and baking apple crisps. It was super durable and worked great.

A variety of cast iron products are available locally at Cookshop at 555 W. 12th Ave., Vancouver.