Third Coast Kitchen: The Adventures of Cast Iron Man
I keep some stainless steel pieces at hand for a few things, mainly cooking acidic foods such as tomatoes, to which cast iron can impart a metallic taste, and rice.The cult of cast iron has grown rapidly in recent years. The latest statistics from the Cookware Manufacturers Association show there were $236 million in industry shipments of cast-iron cookware and its cousin, porcelain-coated steel, in 2015. That was nearly four times greater than the $60 million in 2006 and more than double the $110 million in shipments in 2011. Yet even with all the ensuing growth, cast-iron and enameled cookware still amounted to only 13 percent of total industry shipments. It’s the only kind of cookware that is so heavy that you could include it in your power-lifting routine. There’s even a hint of danger: Almost all cast-iron equipment has uninsulated handles that command use of industrial-strength hot pads to keep from accidentally branding yourself for life. Many people prefer the convenience of cookware with non-stick coatings (though well-seasoned cast iron becomes virtually non-stick with use). You can find cheaper cookware, though this can be a false savings because cast iron wears like, you guessed it, cast iron, and most popular commercial brands, such as Lodge (maker of almost every piece I own) are very affordable. Well cared for, a cast-iron pan can last the rest of your life and beyond. Not sure cast iron is for you? Start small, (the smallest item I have is six inches in diameter and feather-light compared to the bigger pieces), and test drive it. Cast iron cookware is easy to find, as nearly every department or home store, specialty retail site or e-commerce retail site carries it. You may decide it’s too high-maintenance or heavy-lifting. All I can tell you is that my cooking skills took a giant leap forward since I became Cast Iron Man, and my wife seems to agree. Photo Credit: Bob Benenson Bob Benenson is communications manager for FamilyFarmed, a Chicago nonprofit that helps farmers and food producers succeed by connecting them with buyers, sellers, investors and consumers. Bob is a resident foodie, accomplished photographer and former longtime political journalist.
Guest Author
Our Guest Authors are occasional contributors to our site, and authorship is noted at the beginning of each piece. Some of them go on to become regular authors and write under their own bylines. If you're interested in contributing to Third Coast Review, drop us a note and tell us about yourself and what you write.