Cast Iron Cookware Reviews

Remember the really black solid-looking kind of cookware our grandmothers used to have? If cooking is a regular practice in your household, you probably even have one or two of those cast iron skillets or Dutch ovens passed down in generations.

Advantages of cast iron cookware:

  • Exceptionally durable. Cast iron cookware can last many generations.
  • Good heat retention makes it a great choice for cooking stews and braised food which need a long cooking time.
  • You can sear, grill, fry or brown anything with cast iron cookware due to its ability to endure and maintain a high temperature.
  • It is ‘non-stick’ just like any cookware with coated non stick surface once it is properly seasoned. Read my Guide to Season your Cast Iron Cookware here.
  • Cast iron cookware is certainly oven and broiler proof.
  • Compared to other types of cookware, cast iron cookware is relatively inexpensive.
  • Good for people with iron deficiencies as the iron from the cookware will leak out a bit.

Disadvantages of cast iron cookware:

  • You can’t store food in cast iron cookware. The acidic food will turn metallic.
  • Not for those with health issues of iron overload disorders.
  • Cast iron cookware can’t be used for boiling water. Boiling water will remove the seasoned surface of the cookware and will cause the cookware to rust.
  • Not for the pro-dishwasher folks. Cleaning and storing away cast iron cookware takes a bit of time so if you’re the type who likes to just dump cooking stuff into the dishwasher, DON’T buy cast iron cookware. Hmm, let me explain a bit about how to care for your cast iron pan:
    1. Cast iron cookware has to be washed by hand with soap and water. So before this, obviously you have to let it cool down. Never ever cool down your cast iron cookware by running tap water over it; it will break! And you can’t let it soak in soap water either. Some people clean cast iron cookware by just wiping it off, but it’s better to wash with soap so that you don’t get rancid food oils on your pan.
    2. After washing the cast iron pan, dry it with paper towel and let it sit on a burning stove till it is bone dry. Then pour a bit of neutral cooking oil to coat the surface and leave it for a few minutes. Remove from stove and wipe off excess oil with paper towel. Store your cast iron cookware in a dry place to avoid rusting.

My Recommendations – Best Cast Iron Cookware:

Lodge Pro-logic 14-inch Cast-iron Wok

Lodge Pro-logic 14-inch Cast-iron Wok

Lodge Pro-logic 14-inch Cast-iron Wok that is receiving roaring good comments from a great variety of users. In general, it is suitable for professional as well as home usage. It measures 14 inches in diameter and 4 ½ inches in depth. With this measurement, it is basically suitable for any size of family.

Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

When one of your favorite food is pancake, this Lodge Logic Pre-Seasoned 10 ½ Inch Round Griddle is the most delightful piece of cookware to have. Although my cast iron skillet works just as well, this ½ inch deep round griddle is much more efficient and easy to use for pancakes and omelets, because the spatula can be easily slipped underneath to flip them over.

Lodge Enamel Cast-iron Apple Pot

Lodge Enamel Cast-iron Apple Pot

This Lodge Enamel Cast-iron Apple Pot is suitable for cooking tasks on any kind of stovetop, either electronic, gas, induction or the like. Better still, it is fabricated with tight-fitting pot lid that is capable of sealing the food flavors and moisture.

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